Roasted Shrimp and Cherry Tomato Spaghetti
1 1/2 pounds uncooked shrimp, peeled and cleaned
10 ounces cherry tomatoes
4 tablespoons olive oil, divided
coarse Kosher salt
cracked black pepper
fresh thyme sprigs
3/4 pound thin spaghetti
2 cups mixed greens
2 egg yolks, lightly beaten
zest and juice of 1 lemon
1/2 cup freshly grated Parmesan cheese
1/4 cup Italian breadcrumbs
Preheat the oven to 400. Meanwhile, bring a pot of salted water to a boil.
Place the shrimp and tomatoes in a single layer on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Scatter a few thyme sprigs over the shrimp and tomatoes.
When the oven and the water are ready, set the baking sheet in the oven and drop the pasta in the water. Both should take approximately 7-8 minutes.
Scatter the greens over a large platter. When the pasta is cooked al dente, drain all but 1/4 cup of the water. Scoop the pasta and the 1/4 cup water over the greens. Drizzle with the beaten egg yolks and the remaining 2 tablespoons olive oil. Season with salt and pepper, then toss to combine with the greens so the greens wilt slightly and the pasta is lightly coated in the egg yolk and oil.
The shrimp should be pink and the tomatoes warm through, but not burst. Scrape the roasted shrimp and tomatoes over the pasta. Sprinkle a little more thyme, the lemon zest and juice, Parmesan cheese and Italian breadcrumbs. Toss once more, then serve.
Yields 4-6 servings.
Recipe from Curly Girl Kitchen