1 package Zallie's Fresh Kitchen spaghetti pasta
1 jar Creamy Genovese Pesto
3 tbsp extra virgin olive oil, divided
1 pt multi-color cherry tomatoes, halved
⅓ cup yellow onion, chopped
2 tsp red pepper flakes
1 lb 16/20 ct. peeled/deveined shrimp
½ cup white wine
1 tbsp Italian parsley, chopped
½ cup Romano cheese, grated
Sea salt to taste
Black pepper to taste
1
Preheat oven to 250° F. Place tomatoes on a sheet tray and drizzle with a tablespoon of olive oil, salt, and pepper. Cook for 1 hour.
2
Bring a large pot of water to a boil, cook pasta according to package directions. Drain pasta reserving 1 cup pasta cooking water.
3
Meanwhile in a skillet sauté onion with remaining olive oil until translucent and thoroughly cooked, about 4 minutes.
4
Stir in shrimp, red pepper flakes, and brown well over high heat. Deglaze with wine and reduce to half.
5
Combine pesto and pasta then add shrimp mixture, cook over high heat. Add reserved water to desired consistency.
6
Remove from the heat, garnish with cheese, tomatoes, and parsley before serving.
Ingredients
1 package Zallie's Fresh Kitchen spaghetti pasta
1 jar Creamy Genovese Pesto
3 tbsp extra virgin olive oil, divided
1 pt multi-color cherry tomatoes, halved
⅓ cup yellow onion, chopped
2 tsp red pepper flakes
1 lb 16/20 ct. peeled/deveined shrimp
½ cup white wine
1 tbsp Italian parsley, chopped
½ cup Romano cheese, grated
Sea salt to taste
Black pepper to taste