"This recipe is so
amazing." Serving: 6 | Prep: 15m | Ready in: 1h5m
Ingredients
• cooking spray
•
3/4 lb. Roma (plum) tomatoes, halved lengthwise
•
1 (16 oz.) package angel hair pasta
•
2 tsps. olive oil, or more to taste
•
salt and ground pepper to taste
•
1 lb. butter, cut into cubes
•
3 tbsps. grated red
onion
•
6 cloves garlic, or more to taste, minced
•
3 tbsps. minced fresh basil, divided
•
2 lbs. shrimp, peeled and deveined
•
10 fresh mushrooms,
quartered
•
2 tsps. garlic powder
•
1/4 cup lemon juice
•
1/3 cup grated Parmesan cheese
Direction
•
Preheat the oven to 200 degrees C (400 degrees F).
Use the cooking spray to prepare the
baking sheet.
•
Arrange the tomato halves on the prepped baking
sheet. Sprinkle olive oil on
tomatoes; use pepper and salt to season.
•
Roast the tomatoes in the preheated oven for roughly
35 minutes or till the edges become
crispy. Move onto the cutting board to cool down; chop into small chunks.
•
Boil the big pot of slightly salted water. Cook the
angel hair in boiling water, whisk once in a while, for 4-5 minutes or till
thoroughly cooked yet firm to the
bite; drain off. Move into the big bowl.
•
Melt the butter on low heat in the skillet. Cook and
whisk 1/2 of basil, garlic and onion
in hot butter for roughly 5 minutes or till onion turns translucent.
• Whisk the garlic
powder, mushrooms, tomato chunks, and shrimp into onion mixture. Raise the heat
to medium low and cook and whisk for roughly 6 minutes or till the shrimp is
not transparent in middle and are bright pink
on outside.
•
Add the shrimp mixture on angel hair pasta; add the
lemon juice and Parmesan cheese on top and coat the pasta entirely by tossing.
Use the leftover basil to decorate.
Nutrition Information
• Calories: 936 calories;
•
Total Carbohydrate: 47.9 g
•
Cholesterol: 397 mg
•
Total Fat: 67.8 g
•
Protein: 37 g
•
Sodium: 954 mg