Garlic Roasted Shrimp, Cherry Tomatoes & Arugula over Linguine

Bowl with Pasta and Oven Roasted Shrimp

I'm all about easy but fabulous recipes that can be prepared quickly and this one fits the bill.  A bag of frozen raw shrimp is a staple in my freezer - I take what I need and reseal the bag. All you need is a few other ingredients, a pan and oven for the shrimp, a pot and stove for the pasta and a beautiful looking, incredibly scrumptious dinner is ready in about half an hour. To print this recipe as a PDF, click here.

1 1/2 lbs. extra large shrimp (about 24)-peeled, deveined and dried with a paper towel

6 cloves garlic-peeled and crushed

6 T. extra virgin olive oil

1/2 tsp. salt

4 turns of pepper mill

1 pint of cherry tomatoes

1 T. fresh lemon juice

3 cups arugula

1 lb. linguine 

Preheat oven to 450°. Put shrimp in medium size bowl.  Crush garlic and put in a small bowl.  Add 1 T. olive oil, salt and pepper to the garlic and mix together.  Add the garlic mixture, tomatoes, and lemon juice to the bowl with the shrimp. Add 5 T. olive oil to a large skillet and put in preheated oven for 4-5 minutes until oil is very hot. Carefully add the shrimp and tomatoes to the skillet, spread out evenly and return to the oven for 5-6 minutes until shrimp are slightly pink. Turn shrimp and cook for 5-7 more minutes until tomatoes are slightly shriveled and split and the shrimp are cooked.  Remove from the oven (be careful-handle is hot!) and add arugula, mixing gently. Put skillet on the stove over low heat, add the cooked pasta and mix gently until shrimp, tomatoes and arugula are combined with pasta. Serve immediately. (Serves 6-8)