This is always a hit. The best part is how fast you can whip it up! You could just buy roasted tomatoes in a jar, but I think roasting them yourself gives the dish a very fresh, deep flavor.

Jen

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.

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  • Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.

  • Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.

  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.

  • Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.

  • Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.

  • Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.

Nutrition Facts

936 calories; protein 37g; carbohydrates 47.9g; fat 67.8g; cholesterol 397mg; sodium 954mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/18/2015
Great recipe. I added some crushed red pepper a little low sodium chicken stock and reduced the amount butter to avoid the fat. Read More
(4)
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/17/2015
Great recipe. I added some crushed red pepper a little low sodium chicken stock and reduced the amount butter to avoid the fat. Read More
(4)
Rating: 5 stars
10/16/2019
Followed the directions and it was delicious, quick and easy. I used the handy calculator and changed the servings from 6 to 2 and it was great. Read More
(1)
Rating: 5 stars
06/15/2020
Better than anything from a restaurant!! Wife loved this! The only difference next time I do this, I will not cut the tomatoes so small. Other than that, oil, butter, lemon, garlic ratio's are perfect!! Read More
(1)
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Rating: 5 stars
12/10/2017
Making this again Read More
Rating: 5 stars
08/26/2019
So I thought a pound of butter was a typo but I always try to follow the recipe the first time I make something from this site. Don’t cut the butter and for sure don’t skip roasting the tomatoes! They make the dish! After roasting the tomatoes, I put them on the cutting board and used some cut up French bread to sop up the leftover tomato/oil, then toasted the bread. YUM OH MY GOD! Read More
Rating: 5 stars
01/03/2019
It was so delicious! Just cut it in half or so. Just for my husband and I. Can t wait to make it again!! Read More
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Rating: 5 stars
07/05/2019
I used thyme as i did not have any basil. Otherwise no changes. It turned out well a lot of flavour! Read More
Rating: 5 stars
08/14/2016
Kids love it!!! Read More
Rating: 5 stars
03/29/2016
It was the first time I had it. My roommate and I loved it Read More
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