Active Time
20 MIN
Total Time
40 MIN
Serves : 4
© Quentin Bacon

How to Make It

Step 1    

Preheat the oven to 375°. 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.

Step 2    

Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.

Step 3    

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.

Make Ahead

The roasted tomatoes can be refrigerated overnight.

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Aggregate Rating value: 4

Review Count: 3791

Worst Rating: 0

Best Rating: 5

Author Name: Michele

Review Body: Just got done making this and it was soooo delicious! Turned out better than I expected!

Review Rating: 5

Date Published: 2016-10-24

Author Name: Regina Johnson

Review Body: Absolute  hit for my Red Lobster inspired meal.

Review Rating: 4

Date Published: 2016-12-19

Author Name: Joe Debbie Kirby

Review Body: Needs garlic

Review Rating: 5

Date Published: 2016-07-08