1 lb Pasta
1 shallot, sliced thin
1 pint cherry tomatoes, halved
1 lb peeled, deveined shrimp
6 Tbl Butter
2 Tbl Garlic Extra Virgin Olive Oil
2 Tbl Tuscan Blend
Juice of half of a lemon
Handful of chopped parsley and basil
4 green onions, sliced
Grated parmesan cheese for serving
Preheat oven to 400°F. Bring a large pot of salted water to a boil. Cook pasta according to package directions timing it so that you can add hot pasta right from the water into the bowl with the tomatoes and shrimp. We did this easily by starting the pasta about 5 mins ahead of the sheet pan process described below.
Place butter on a foil-lined sheet pan and place in oven until it's melted and beginning to brown. Remove from oven and add the halved cherry tomatoes and sliced shallot. Drizzle with the Garlic Extra Virgin Olive Oil. Return to oven and roast until the tomatoes shrivel and burst and release their juices and the shallot caramelizes--about 12 minutes. Remove the sheet pan from the oven and add the shrimp and season with the Tuscan Blend. Be sure to spread everything out evenly and all the way to the edges of the sheet pan--the sheet pan is hottest around the edges. Return to the oven for 8 minutes or until the shrimp are firm to the touch and opaque pink.
In a large bowl, add the contents of the sheet pan being sure to scrape up any browned bits and the pasta. Use tongs to lift and toss. The small amount of starchy water from the pasta will begin to combine with the tomatoes and form a light sauce. Fold in the parsley, basil and green onions and add in the lemon juice. Toss and taste and adjust with salt if needed. Serve with grated parmesan cheese.