Ingredients:

  • 1/2 pint (284 ml) Cherry Tomatoes, halved
  • 2 teaspoons Garlic, chopped
  • 1/4 cup (60 ml) Olive Oil
  • Salt, to taste (about 1/2 teaspoon)
  • Pepper, to taste (about 1/4 teaspoon)
  • 1/4 cup (25 g) Bread Crumbs (plain or Italian seasoned)
  • 1 lb (454 g) Linguine
  • 2 tablespoons (28 g) Unsalted Butter
  • 1 lb (454 g) Large Shrimp, peeled and deveined
  • 1/2 cup (120 ml) Chicken Broth
  • 2 cups (57 g) Baby Spinach

Instructions:

  1. Preheat oven to 450°F (232°C).
  2. In a baking dish, toss the halved cherry tomatoes, 1 teaspoon of chopped garlic, olive oil, salt, and pepper.
  3. Roast for 10 minutes.
  4. Sprinkle with bread crumbs and roast for an additional 5 minutes, or until the tomatoes are softened and the breadcrumbs are golden brown. Set aside.
  5. Cook linguine according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  6. While the pasta is cooking, heat a large sauté pan over medium heat.
  7. Add butter and the remaining 1 teaspoon of chopped garlic to the pan. Cook for 1 minute, until fragrant.
  8. Add the shrimp, season with salt and pepper, and sauté until pink and cooked through, about 3-4 minutes.
  9. Pour in the chicken broth and let the liquid simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
  10. Add the drained pasta, roasted tomato mixture, and baby spinach to the sauté pan. Toss well to combine. Add a splash of the reserved pasta water if needed to create a saucier consistency. Serve immediately.