Always popular, this. What’s best is how quickly you can make it! Although you could simply purchase canned roasted tomatoes, I believe that roasting your own tomatoes would give the dish a much richer, fresher flavor.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- ¾ pound Roma (plum) tomatoes, halved lengthwise
- 1 (16 ounce) package angel hair pasta
- 2 teaspoons olive oil, or more to taste
- salt and ground pepper to taste
- 1 pound butter, cut into cubes
- 3 tablespoons grated red onion
- 6 cloves garlic, or more to taste, minced
- 3 tablespoons minced fresh basil, divided
- 2 pounds shrimp, peeled and deveined
- 10 fresh mushrooms, quartered
- 2 teaspoons garlic powder
- ¼ cup lemon juice
- ⅓ cup grated Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
- 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
| Calories | 936 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 397 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 40 g |
| Sodium | 954 mg |
| Sugars | 4 g |
| Fat | 68 g |
| Unsaturated Fat | 0 g |
Reviews
Good, but no better than recipes that don’t use a ton of butter. Actually it was a bit bland but that can be fixed with pepper flakes, smoked paprika or wasabi powder.
Way too oily. Cut the butter at least in half, if not quarter it. Same goes for the lemon juice
This was a super easy recipe full of flavor. Definitely a keeper.
Made this for six people and everyone loved it. I don’t love mushrooms so I left them out. There was a lot of butter, and I may try cutting one stick next time. Loved the addition of tomatoes. The lemon juice gave it a fresh flavor. Yum!
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!!
Fantastic, I used shrimp and scallops. Tossed it over linguine. It’s a new favorite.
Not a mushroom guy, so cut those out and halved the butter. Had so much flavor! I only make shrimp a couple times a year but this recipe may put shrimp into mealplan more often!
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.
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!
Added extra mushrooms. Was true to recipe after that. Do not omit the oven roasted plum tomatos, they are the highlite of this dish.
I used thyme as i did not have any basil. Otherwise no changes. It turned out well, a lot of flavour !
It was so delicious! Just cut it in half or so. Just for my husband and I. Can’t wait to make it again!!
Making this again
Kids love it!!!
It was the first time I had it. My roommate and I loved it
Great recipe. I added some crushed red pepper, a little low sodium chicken stock and reduced the amount butter to avoid the fat.