Ingredients: |
Ingredients: 1 pound baby penne pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 pints grape tomatoes Salt and freshly ground black pepper 4 cloves garlic, finely chopped or grated 24 medium shrimp, peeled and deveined 6 scallions, green and white parts chopped on a bias Zest of 1 lemon 3/4 cups basil, thinly sliced into ribbons 3 cups baby arugula, roughly chopped
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Directions: |
Directions:Preheat oven 400° Cook pasta al dente in large pot of salted boiling water Drain the pasta, reserving about a cup of the pasta water While waiting for the water to boil, place the tomatoes on a cookie sheet, drizzle them with olive oil and season with salt and freshly ground black pepper Place tomatoes in the hot oven and roast until the tomatoes just start to burst, about 8-10 minutes Transfer to a bowl, smash them lightly with a fork or a potato masher and reserve While the pasta is working and the tomatoes are almost ready, preheat a medium-size skillet over medium-high heat with 2 tablespoons olive oil Add the garlic to the hot skillet along with the shrimp Cook the shrimp on both sides until firm and pink, about 2 minutes per side Add the scallions, cook for a minute or so, then add the pasta, a ladle of the reserved pasta water, lemon zest, basil, arugula, salt and freshly ground black pepper Pour into a serving bowl; add the reserved roasted tomatoes, toss to combine and serve |