My funny girls are on a shrimp kick right now. They only recently discovered that they love shrimp, and I’m not sure if it’s that it tastes good or that they love pulling the tails off. I suspect a little of both.
I love shrimp too – it’s a great source of lean protein. The problem is Mr YM. He is not a fan. So for dinner last night we started with a simple vegetarian cappellini with roasted tomatoes and garlic, some fresh basil, and a sprinkling of pine nuts and Parmesan. I grilled some shrimp to put on top for the girls and myself. Yummy Hubby had prosciutto on top of his.
Use any cappellini or spaghetti you like: gluten-free, whole wheat, high protein, etc. I love juicy roasted tomatoes and here they make their own easy sauce in the oven. I liked the shrimp version best, but go with whatever you like best: vegetarian, shrimp, or prosciutto.
P.S. Have you ever seen a chicken eating noodles? It’s hilarious the way they slurp them down.
Roasted Cherry Tomato Cappellini
2 tablespoons extra virgin olive oil
5 cups red and yellow cherry, grape, or other small tomatoes
5 cloves garlic, peeled
1/4 cup dry white wine
1/4 teaspoon salt
pinch red pepper flakes
8 oz. cappellini
1/2 cup fresh basil leaves, torn
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees. Place olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large Dutch oven or oven-safe pot. Roast for 45 minutes.
Meanwhile, cook cappellini in salted water according to package directions. Drain and add to the pot of tomatoes. Add basil and pine nuts and toss to combine. Serve with Parmesan on top. Garnish with additional basil.
Coat 3/4 pound shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side.