Roasted Tomato and Prawn Linguine

Nothing really compares to a bowl of warm, olive oily, pasta, does it? I almost considered using the whole wheat pasta I keep in my kitchen but I changed my mind at the last moment and I'm so glad I did!  This dish can be even simpler and cut down to the bare essentials, like olive oil, garlic, basil, and cheese but I always love adding more. Fresh basil season is right around the corner. This leafy green is something I cannot get enough of and adds the perfect flavor to the tomato. As with all my recipes, get creative! Love lemon? Add a little more for some zing! Maybe even add some red chilli flakes to give it a little heat. Have fun with this one. Bon apetit! 

1 handful of whole cherry tomatoes 
½ cup shallots, peeled and halved
2 servings of linguine pasta
Half lemon
2 portabello mushrooms, sliced 
1 cup spinach, chopped 
2 cloves garlic, minced 
1 cup prawns, peeled 
1 tbsp butter 

2 tbsp oil
pinch oregano
salt and pepper for seasoning

handful fresh basil, chopped 
grated parmesan cheese

Position rack in center of the oven and preheat to 350 F. Line a baking sheet with parchment paper. Arrange the tomatoes and shallots on pan. Coat with olive oil and season with a pinch of salt and oregano. Bake in oven for about 25 minutes or until the tomatoes begin to wrinkle.

Meanwhile, bring a pot of water to boil and cook pasta. Season water with salt just before adding pasta to the pot.

While those are cooking, heat a cast iron or non-stick pan with butter. Let the garlic sizzle in the pan for a few minutes on medium-high. Continue stirring with a wooden spoon and be sure it doesn’t overheat and burn. Adjust heat as needed. Add the prawns to the pan and a squeeze of lemon juice. It should sizzle loud! Once the prawns have started to pink, pull them out of the pan and set aside (they will continue cooking later).

Add mushrooms to the buttery garlic pan. Continue cooking until soft. Then add spinach and remaining lemon juice. When shallots and tomatoes are finished roasting, add them to the pan as well. Don’t over-stir or it will crush the tomatoes. Use tongs to gently turn them.

Finally, drain the pasta and add it to the pan along with the prawns. Gently turn with tongs for a few minutes until everything is well mixed and the prawns are fully cooked. Season with salt and pepper.

Place pasta in a serving dish. Top with grated parmesan and chopped basil.