|From the Kitchen of "Chef" Norm
Photo from Food and Wine.com
|Source (if known): Food and Wine
|My notes: I made this in January 2012 for the first time
with fresh small tomatoes from my wife's garden. It was excellent.
- 1 1/2 cups grape tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon thyme leaves
- Kosher salt and freshly ground pepper
- 3/4 pound linguine
- 1 cup heavy cream
- 3/4 pound large shrimp—shelled, deveined
and halved lengthwise
- 2 teaspoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon coarsely chopped flat-leaf
- Preheat the oven to 375°. In a large ovenproof skillet, toss the
tomatoes with the olive oil and thyme and season with salt and pepper.
Roast the tomatoes for about 25 minutes, until starting to brown and
their skins split.
- Meanwhile, in a large pot of boiling salted water, cook the linguine
until al dente; drain.
- Add the cream to the tomatoes and bring to a simmer. Cook over
moderate heat, gently crushing the tomatoes, until the cream thickens
slightly, about 3 minutes. Add the shrimp and simmer over moderate heat
until cooked through, about 2 minutes. Season with salt and pepper. Add
the linguine to the skillet along with the lemon juice and toss over low
heat until the pasta is coated, about 1 minute. Add the lemon zest and
parsley and toss. Transfer the pasta to warm bowls and serve at once.
Make Ahead The roasted tomatoes can
be refrigerated overnight. (I didn't)