Linguine and Shrimp

Somehow my business gets Parenting Magazine for free now. I didn't know it before but now I really like it! So here's a plug for them. Last week I made a dish based on this recipe by "The Cake Boss".

Preheat oven to 450 degrees

In a baking dish toss 1/2 pint cherry tomatoes

1 tsp chopped garlic

1/4 cup olive oil

salt and peper to taste

Roast for 10 minutes

Sprinkle with bread crumbs

Roast another 5 minutes

Boil Linguine

Sautee

2 tbsp butter

1 tsp chopped garlic

add 1 lb peeled/devained shrimp

3 to 4 minutes until cooked

add 1/2 cup chicken broth

Combine pasta, roasted tomatoes, and 2 cups of baby spinach

Toss well and serve.

Here's how I killed/modified the recipe:

I didn't have Linguine so I used spaghetti

I don't use olive oil - I use grape seed

(I'll post more on that next)

I only had a few cherry tomatoes in the garden

so I cut a few medium tomatoes in 4's.

I also didn't have spinach but I always have kale!

I sauteed it soft and threw it in. You couldn't tell the difference!

And one last tweak.

I felt like this would be better if after it was mixed up

I threw it in a cast iron skillet and put mozzarella cheese on top.

I slid it in the over for 15 minutes.

ahhh. That's the stuff!

Try it this way or my way (if you aren't on a diet).

♥