Linguine with Shrimp and Creamy Roasted Tomatoes

1. 1

   Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper.

2. 2

   Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.

3. 3

   Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.

4. 4

   Add the cream to the tomatoes and bring to a simmer.

5. 5

   Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes.

6. 6

   Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes.

7. 7

   Season with salt and pepper.

8. 8

   Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute.

9. 9

   Add the lemon zest and parsley and toss.

10. 10

    Transfer the pasta to warm bowls and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.