- Difficulty: Easy
- Servings: 4
- Nutritional Information (per serving, 1 of 4): Calories 1154, Total Fat 65 g, Saturated Fat 10 g, Carbohydrates 95 g, Dietary Fiber 6 g, Sugar 7 g, Protein 50 g, Cholesterol 235 mg, Sodium 1067 mg
- Total Time: 1 hour 5 minutes
- Preparation Time: 15 minutes
- Cooking Time: 50 minutes
- 15 garlic cloves, peeled (about one whole head)
- 1 cup olive oil, plus extra for tomatoes
- 1 pound cherry tomatoes
- Salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 1 cup tightly packed fresh basil leaves
- 1 pound linguine pasta
- 1 1/4 pounds large shrimp, peeled and deveined
- 1/4 cup toasted pine nuts
Transform simple ingredients into a burst of flavor with this easy roasted garlic pesto pasta topped with succulent shrimp. The oven does the heavy lifting, infusing garlic and tomatoes with sweet, caramelized richnessperfect for weeknights when you crave restaurant-quality results at home.
- Preheat the oven to 375F.
- Arrange the garlic cloves in a small baking dish in one layer. Pour 1/2 cup olive oil over the garlic to cover them, then cover the dish with foil and roast for 45 minutes, or until the garlic turns golden and becomes tender when pierced with a fork. Meanwhile, place the cherry tomatoes in another baking dish and toss with enough olive oil to coat them evenly. Season lightly with salt and pepper. Roast alongside the garlic until the tomatoes blister, about 25 minutes.
- Drain the roasted garlic cloves and place them in a small bowl, keeping the infused oil separate. In a blender, combine the roasted tomatoes, roasted garlic, Parmesan, and basil leaves. Pulse just until mixed. With the blender running, slowly pour in the remaining 1/2 cup olive oil until the pesto forms a smooth sauce. Season with 1 1/2 teaspoons of salt. Transfer the pesto mixture to a bowl, cover with plastic wrap, and set aside.
- Bring a large pot of salted water to a boil over medium heat. Cook the linguine until al dente according to package instructions. Drain well.
- While the pasta cooks, heat a saut pan over medium-high heat. Add 2 tablespoons of the garlic-infused olive oil. Season the shrimp with salt and pepper, then saut until they are pink and cooked through, about 2-3 minutes per side.
- In a large mixing bowl, combine the cooked linguine with a portion of the prepared pesto, tossing to evenly coat the pasta. Top with the cooked shrimp and garnish with toasted pine nuts. Serve immediately.
- Note: There will be leftover pesto that can be saved for another usetry it on grilled chicken or veggies tomorrow!
Ready to impress? This dish delivers golden garlic magic, blistered tomatoes, and fresh basil in every biteyour new go-to for feeling like a culinary pro.
