Shrimp and Linguine

I have to admit that this recipe I made last weekend. My sister-n-law and her husband came for the weekend. Since I have become a camera fanatic and take pictures of everything for my blog, I had this stored and wanted to share it with all of you. Maybe you will try it this weekend.

This has to be one of my favorite dishes because I love shrimp and pasta! It really is easy to make too!
Remember to always use fresh ingredients when you can.

Shrimp and Linguine

1	head of garlic, about 1/2 inch cut off the top to roast
1	pint cherry or grape tomatoes
1	large clove garlic
1/2	teaspoon salt
1/4	cup Italian breadcrumbs like progresso
1/4	cup + 2 Tablespoons extra virgin olive oil, divided
2	Tablespoons butter
1	pound large shrimp (16-20), peeled and deveined I used tiger shrimp
1/2	cup  dry white wine from liquor store not grocery store
1	lemon
1‑2	cups baby spinach
1/2	cup rough-chopped Italian parsley

PREPARATION:

1. Preheat oven to 375 degrees F.
2. On a small piece of foil, place the garlic head and drizzle a little oil on it. Wrap the garlic tightly in the foil and place in the oven. Roast for about 30  until nice and soft
3. In a small baking dish or baking sheet put the tomatoes in one layer. Add the garlic, 1/4 cup olive oil, 1/2 teaspoon salt and stir to coat. Roast 10 minutes in the same oven as the garlic. Remove pan and shake -- tomatoes should just be bursting. Roast another 5 minutes, shake and add the breadcrumbs. Roast another 5 minutes.
4. While the tomatoes roast, set a large pot of salted water to boiling. When the water boils, drop in some salt and the pasta.
5. Heat a large sauté pan. Add the two tablespoons oil and 1 tablespoon butter. When butter foams, add the shrimp in one layer, lightly salt. When one side is pink and cooked, turn and salt other side.
6. Your pasta should be close to al dente. When the shrimp is almost finished cooking, add the wine and allow to bubble. Cut the lemon in half and squeeze some juice into the pan. Let the sauce cook for another minute. Swirl in the remaining 1 tablespoon butter.
7. Remove the pasta from the cooking water and add it to the pan, cooking and turning with tongs so the pasta finishes cooking in the wine and shrimpy juices
8.  When the juices are absorbed, turn off the heat and scrape in contents from the roasted tomato pan. Open the roasted garlic and squeeze the garlic cloves into the pan, no peels. Add the baby spinach and chopped parsley. Turn all to coat well in the sauce. Serve immediately. Bon Appetito!