This linguini pasta recipe is a quick and easy dinner recipe- perfect for a weeknight!
1 1/2 cups Cherry tomatoes
3 Tbs. CTC Garlic Love Olive Oil
1 tsp. thyme leaves
3/4 pound linguine
1 cup heavy cream
3/4 pound large shrimp, shelled
2 tsp. fresh lemon juice
1 tsp. finely grated lemon zest
1 Tbs. coarsely chopped flat-leaf parsley
Preheat the oven to 375 degrees.
Place the tomatoes, Garlic olive oil and thyme in an ovenproof skillet, and season with salt and pepper. Roast the tomatoes for 25 minutes.
In the meantime, cook the pasta al dente according to the package directions, drain and place back into the pot.
Remove the tomatoes from the oven and pour in the cream. Cook the mixture over medium heat, slightly mashing the tomatoes, for 4 minutes.
Add the shrimp to the cream mixture and cook for 2 minutes, then season with salt and pepper.
Pour the cream mixture over the pasta, and add the lemon juice. Toss the pasta to coat and then add the lemon zest and parsley and toss once more. Serve immediately.