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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A different twist on spaghetti made with shrimp of chicken and a clear, garlicky sauce. Dee-lish! Ingredients:
1/2 pint cherry tomatoes, halved |
1 teaspoon garlic clove, chopped |
1/4 cup olive oil |
salt, to taste |
pepper, to taste |
1/4 cup breadcrumbs |
3/4 lb linguine |
2 tablespoons vegetable oil |
2 tablespoons butter |
1 lb large shrimp, peeled and deveined or 1 lb rotisserie-cooked chicken |
3/4 cup chicken broth |
2 cups baby spinach |
parmesan cheese |
Directions:
1. Preheat over to 450.
2. In a baking dish, toss together 1/2 pint halved tomatoes, 1 tsp chopped garlic, 1/4 cup olive oil, salt & pepper to taste.
3. Roast for 10 minutes.
4. Sprinkle with 1/4 cup bread crumbs, and roast for additional 5 minutes; set aside.
5. Boil 3/4 lb linguine according to directions.
6. Meanwhile, heat a large saute pan over medium heat.
7. Add 2 Tbsp butter and 1 tsp chopped garlic, and cook for 1 minute.
8. Add shrimp or chicken; season with salt & pepper. Saute until shrimp are pink and cooked through, about 3-4 minutes or until chopped chicken is heated through.
9. Add 3/4 cup chicken broth and let the liquid cook for 1 to 2 minutes. Add roasted tomatoes and spinach. Cook for a minute. Add drained pasta and toss.
10. Sprinkle with parmesan if you please.
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