I have tweaked it a bit so that it's a bit healthier - and so that I could rename it!! It is so freakin' good...
It's another one of those easy peasy - even your kids can do most of the work recipes (my girls are only 5 and 2!)
Linguine with Shrimp and Creamy Roasted Tomatoes
1 1/2 cup(s) grape tomatoes
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) thyme leaves
Kosher salt and freshly ground pepper
3/4 pound(s) linguine (I used whole grain rotini)
1 cup(s) heavy cream
3/4 pound(s) large shrimp, shelled, deveined and halved lengthwise (I used precooked small shrimp - it's just what I had)
2 teaspoon(s) fresh lemon juice
1 teaspoon(s) finely grated lemon zest
1 tablespoon(s) coarsely chopped flat-leaf parsley
Preheat the oven to 375 degrees F. In a large ovenproof skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the shrimp and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Transfer the pasta to warm bowls and serve at once.