Preparation
10 minutes
Cook Time
20 minutes
Serves
4
Cooking Level
Easy
Ingredients
- For the pasta:
- 2 12 oz Pure Flavor® RedRoyals® Sweet Cherry Tomatoes On-the-Vine, divided
- 1 bunch asparagus, cut into thirds
- 1 small yellow squash, thinly sliced
- 1 small yellow onion, thinly sliced
- 1 lb shrimp, peeled and deveined
- 8 oz spaghetti
- 2 cups water
- 3 tbsp olive oil, divided
- Salt and pepper, to taste
- Parmesan cheese, grated for garnish
- For the lemon basil topping:
- 3 garlic cloves, minced
- 1 lemon, zested and juiced
- ¾ cup basil leaves, minced
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp black pepper
Directions
Step 1
In a small bowl, combine the ingredients for the lemon basil topping, and set aside.
Step 2
Preheat the oven to 400°F. Place 12oz of tomatoes in an oven-safe dish. Drizzle with 1 tablespoon olive oil, season with salt & pepper to taste and bake for 10-15 minutes.
Step 3
Heat a skillet on medium-high heat. Once hot, add 1 tablespoon olive oil & cook shrimp for 2-4 minutes per side or until slightly pink. Remove from pan and set aside.
Step 4
In the same skillet, add the remaining olive oil & onion and sauté for 4 minutes. Slice remaining tomatoes in half, add to skillet and cook an additional minute.
Step 5
Pour water into the skillet and add pasta. Place the squash & asparagus on top, and cover with a lid.
Step 6
Reduce the heat to medium-low and simmer, not stirring, for 8-10 minutes. Once the pasta is al dente and veggies are cooked, fold in the shrimp and lemon basil topping.
Step 7
Garnish with Parmesan cheese and roasted tomatoes on-the-vine.
Recipe created by Laura Ashley Johnson
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Dinner Main Courses Meal Pasta RedRoyals RedRoyals Cherry Tomatoes Seafood Recipes Under 30 | Recipes Under 30 Minutes
