Found in SL March 2026 issue here. I think this recipe would also be good with okra added to the pan.
3 pints cherry tomatoes
4 garlic cloves, thinly sliced (about 1 1/2 Tbsp.)
1 tsp. kosher salt
1/2 tsp. granulated sugar
1/2 tsp. crushed red pepper
1/4 cup olive oil, divided
1 lb. raw jumbo shrimp, peeled, deveined, and patted dry
1 Tbsp. Creole seasoning (such as Tony Chachere’s)
1 tsp. paprika
3 (7-oz.) pkg. precooked penne pasta (such as Barilla Ready Pasta)
2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
Preheat oven to 350°F with rack in upper third position. Toss together tomatoes, garlic, salt, sugar, crushed red pepper, and 3 tablespoons oil on a large rimmed baking sheet. Bake until tomatoes are shriveled, 30 to 35 minutes. Meanwhile, toss together shrimp, Creole seasoning, paprika, and remaining 1 tablespoon oil in a medium bowl.
Remove baking sheet from oven. Increase oven temperature to broil, and preheat 5 minutes. Push tomatoes to 1 side of pan; arrange shrimp in a single layer on other side. Broil until shrimp are opaque, 3 to 5 minutes.
Heat pasta according to package directions. Add pasta and parsley to tomato-and-shrimp mixture on pan; toss well to combine and help tomatoes release their juices. Garnish with more parsley.
4 garlic cloves, thinly sliced (about 1 1/2 Tbsp.)
1 tsp. kosher salt
1/2 tsp. granulated sugar
1/2 tsp. crushed red pepper
1/4 cup olive oil, divided
1 lb. raw jumbo shrimp, peeled, deveined, and patted dry
1 Tbsp. Creole seasoning (such as Tony Chachere’s)
1 tsp. paprika
3 (7-oz.) pkg. precooked penne pasta (such as Barilla Ready Pasta)
2 Tbsp. chopped fresh flat-leaf parsley, plus more for garnish
Preheat oven to 350°F with rack in upper third position. Toss together tomatoes, garlic, salt, sugar, crushed red pepper, and 3 tablespoons oil on a large rimmed baking sheet. Bake until tomatoes are shriveled, 30 to 35 minutes. Meanwhile, toss together shrimp, Creole seasoning, paprika, and remaining 1 tablespoon oil in a medium bowl.
Remove baking sheet from oven. Increase oven temperature to broil, and preheat 5 minutes. Push tomatoes to 1 side of pan; arrange shrimp in a single layer on other side. Broil until shrimp are opaque, 3 to 5 minutes.
Heat pasta according to package directions. Add pasta and parsley to tomato-and-shrimp mixture on pan; toss well to combine and help tomatoes release their juices. Garnish with more parsley.
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