Spaghetti with Shrimp and Oven-Roasted Tomatoes for National Pasta Month

One more cookbook to my collection, "Cooking Italian with The Cake Boss" by Buddy Valastro. This book is a birthday gift from my sister a couple of months ago. (thank you sis, this is one lovely cookbook!). The first dish that I've tried, Spaghetti with Shrimp and Oven-Roasted Tomatoes is a total winner. 

The recipe uses baby spinach, but I've used a bunch of fresh chives from my garden. And I've used more white wine and added in some coarse chilli flakes. Though this dish takes a little extra work, as the garlic are drizzled with olive oil, wrapped in foil and roast in the oven until tender. The cherry tomatoes are seasoned with some salt, olive oil and chopped garlic, they are then roasted in the oven on a baking tray, tossing them about every 5 minutes to prevent scorching, and until the tomatoes burst, which takes about 15-20 minutes. Fresh bread crumbs are scattered over the tomatoes during the last 5 minutes of roasting so that they are brown and crispy. I have however used some leftover crispy breadcrumbs which I kept in a jar, made from my homemade herb bread, which I scattered over the spaghetti just before serving.

A delicious plate of pasta. If prawns are one of your favourites, you would love this pasta dish! Don't skip the roasted garlic, it makes the pasta so fragrant and garlicky delicious. The cherry tomatoes added wonderful flavour to the dish. And the breadcrumbs makes it all the more interesting and yummy. This spaghetti is family approved!

Linguine with Shrimp and Oven-Roasted Tomatoes
(adapted from "Cooking Italian with the Cake Boss" by Buddy Valastro)
1 large head garlic, about 1/2-inch cut off the top (I use 2)
1 large garlic clove, coarsely chopped
1/4 cup plus 2 tablespoons plus 1 tablespoon extra-virgin olive oil
1 pint cherry or grape tomatoes, red, or a mix of red and orange
kosher salt
1/4 cup Homemade Breadcrumbs
1 pound dried linguine (I use spaghetti)
2 tablespoons unsalted butter
1 pound large shrimp, peeled and deveined (I use about 1-1/2 pounds)
1/2 cup dry white wine, such as Sauvignon Blanc (1 cup)
1 large lemon, halved
4 ounces (about 1-1/2 cups loosely packed) baby spinach (I use a bunch of garden-fresh chives)
1/2 cup coarsely chopped flat-leaf parsley leaves
1 teaspoon dried oregano (my addition)
1 tablespoon coarse chilli flakes (my addition)

1. Position a rack in the center of the oven. Preheat to 375F,
2. Roast the garlic: Put the garlic head in a small piece of aluminium foil, cut-side up, and drizzle with a teaspoon of the oil. (You can also roast the garlic in a small ovenproof ramekin covered with a foil or in a ceramic vessel specially made for roasting garlic). Wrap the garlic tightly in the foil and place in the oven. Roast until the garlic is fragrant and the cloves are golden and a sharp, thin-bladed knife, such as a paring knife, slides easily to the center of a clove or two, 30 to 40 minutes. When the garlic is done, remove it from the oven, unwrap the foil, and let the garlic cool. (Do not turn off the oven). When cool enough to handle, pop the roasted garlic cloves out of the skin.
3. Meanwhile, put the tomatoes in a medium mixing bowl. Add the chopped garlic,  1/4 cup oil, 1/2 teaspoon salt, and stir gently to coat. Spread the tomatoes evenly in a single layer on a rimmed baking sheet.
4. As the garlic cools, roast the tomatoes in the oven, shaking the pan occasionally to prevent scorching, until the tomatoes burst, about 10 minutes. Roast another 5 minutes, shake the pan, and scatter the breadcrumbs evenly over the tomatoes. Roast until the breadcrumbs are toasted, another 5 minutes.
5. While the tomatoes roast, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes.
6. Meanwhile, heat a large, heavy saute pan over medium-high heat. Add 2 tablespoons of oil and 1 tablespoon of butter. When the butter is melted and foamy and the oil is hot, add the shrimp in one layer, and season lightly with salt. When one side is pink and firm, 1 to 2 minutes, turn the shrimp over with tongs or a wooden spoon and season the other side lightly with salt. Continue cooking until the upward-facing side is firm and pink and the shrimp are cooked through, 1 to 2 more minutes. Just before the shrimp are finished cooking, pour in the wine, raise the heat to high, and bring to the boil. Squeeze some lemon juice into the pan, catching the seeds in your hand. Stir and let cook for 1 minute, then remove the pan from the heat and swirl in the remaining tablespoon of butter.
7. Use a heatproof measuring cup to reserve about a cup of the pasta's cooking liquid, then drain the pasta and add it to the pan, tossing or stirring to finish it in the sauce. If the sauce is too dry, stir in a little of the cooking liquid.
8. Remove the pan form the heat and add the roasted tomatoes and their juices, along with the roasted garlic cloves. Stir in the spinach and parsley. Mix the ingredients together, transfer to a bowl and serve family style.

#100/100

I'm submitting this post to World Pasta Day Party, hosted by the lovely Louise of Months of Edible Celebrations.

Be sure to drop by World Pasta Day Party at Months of Edible Celebrations on the 25th October, where Louise will do a round-up of all the delicious pasta that everyone is bringing to the party!!

I'm linking this post with :

Cook-Your-Books #5 hosted by Kitchen Flavours