This is one my favorite recent dinners. My husband, who does not like tomatoes, LOVED this dish - especially the tomatoes! The oven dried tomatoes are savory and don't have a typical tomato taste. This meal is so simple to make (minus the time needed for the tomatoes) and will appear on our table often in the near future for sure!
1 pint cherry or grape tomatoes, halved
Small pinch of sugar
1 lb. pasta
2 TBSP unsalted butter, divided
1 lb. medium shrimp, peeled and deveined
3/4 C chopped yellow onion
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 C chicken broth
6 oz. mascarpone cheese*
1/2 C fresh basil leaves, chopped
1/4 C grated Parmesan, plus more for serving
Preheat the oven to 225.
In a 9"x13" baking dish, place the tomatoes, cut side facing up.
Drizzle with olive oil and sprinkle with sugar, salt, and pepper.
Bake the tomatoes for 3 hours until they are shriveled.
The tomatoes can then be refrigerated until you need them.
Bring a large pot of water to a boil and cook the pasta according to the package directions.
Melt 1 TBSP of butter in a large saucepan.
Add the shrimp and cook for about 2-3 minutes until they are opaque.
Remove the shrimp and set aside.
Add the rest of the butter to the pan and saute the onion for 4-5 minutes until it is soft.
Add the garlic and red pepper flakes and saute for another 30-45 seconds.
Add the broth and scrap browned bits from the bottom of the pan.
In the saucepan, combine the shrimp, pasta, and tomatoes with the onion mixture.
Add the mascarpone cheese and stir until it is melted.
Add the Parmesan cheese and the basil and combine well.
Season to taste with salt and pepper.
This recipe is from Annie's Eats.