linguine with shrimp, roasted tomatoes and spinach
sometimes i find recipes in random places — this one came from parenting magazine. i made this in stages throughout the day — i think it would have turned out better had it been done all at once 🙂 it also needs some more flavor in my opinion — maybe more garlic? some parmesan?? husband like it though – didnt have any complaints 🙂
- 1/2 pint cherry tomatoes halved
- 3 garlic cloves chopped, divided
- 1/4 C olive oil
- 1/4 C bread crumbs
- 1 box whole wheat linguine
- 2 Tbsp oil
- 2 Tbsp butter
- 1lb large peeled and deveined shrimp
- 1/2 C chicken broth
- 2 C baby spinach
Preheat oven to 450 degrees F.
In a baking dish, toss together tomatoes, 2 cloves garlic, olive oil, and salt and pepper to taste. Roast for 10 minutes. Sprinkle with bread crumbs, and roast an additional 5 minutes; set aside.
Boil Linguine according to package directions. Meanwhile, heat a large saute pan over medium heat. Add oil, butter, and chopped garlic, and cook for 1 minute. Add shrimp; season with salt and pepper to taste.
Saute until the shrimp are pink and cooked through, 3 to 4 minutes. Add chicken broth, and let the liquid cook for 1 to 2 minutes. Add the drained pasta, roasted tomatoes, and baby spinach. Toss well, then serve. Enjoy.