Shrimp and Scallops in Roasted Creamy Tomato Sauce
By Published: March 7, 2013
- Yield: 4 Servings
Ingredients
- 1 cup Grape Tomatoes
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Thyme fresh, picked
- Kosher salt
- 12 oz Linguine dry
- 8 oz Heavy cream
- 12 oz Shrimp shelled, deveined, halved lengthwise, 21-25 or 26-30
- 4 oz Bay scallops
- 2 teaspoons Lemon juice
- 1 teaspoon Lemon zest
- 1 tablespoon Italian flat leaf parsley coarsely chopped
Instructions
- Preheat the oven to 375. In a large ovenproof sauté pan, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split. Remove from oven and set on stovetop.
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- Meanwhile, bring a large pot of water to a boil. Add salt after it boils, then add the linguine. Cook until al dente, 8-11 minutes.
- To the tomatoes, add the cream and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes.
- Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes (this will take longer if you choose not to slice the shrimp in half). Season with salt and pepper
- Add the linguine to the pan along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss.
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