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Fresh Tomato Basil Pasta with Romano Roasted Shrimp

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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This dish shows that delicious doesn't have to mean time-consuming.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 cup fresh diced tomatoes
  • 1/2 cup finely chopped fresh basil
  • 3 tbsp extra virgin olive oil, divided
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 cup, plus 2 tbsp freshly grated Romano cheese
  • Sea salt and pepper, to taste
  • 1/2 lb penne pasta, prepared


  • 1
    In a large bowl, combine the tomatoes, basil and 2 tbsp of the olive oil. Stir well, then set aside.
  • 2
    Preheat your oven's broiler for 2 minutes. Meanwhile, arrange the shrimp on a baking sheet (you may wish to line it with aluminum foil for easy cleanup). Drizzle with 1 tbsp olive oil. Sprinkle with sea salt and pepper. Then, sprinkle with 2 tbsp Romano cheese.
  • 3
    Broil the shrimp for 4-5 minutes per side, until cooked through and lightly browned. Remove the pan from the oven and set aside.
  • 4
    Add the cooked penne pasta to the tomato mixture and stir well. Sprinkle with 1/2 cup Romano cheese, salt and pepper. Stir again. Taste, and adjust seasoning as necessary.
  • 5
    Spoon the pasta into bowls and top with 1/4 of the shrimp. Serve immediately.

Nutrition Information

No nutrition information available for this recipe
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