Black Spaghetti & Rock Shrimp Recipe
ock shrimp, oven roasted tomato, agrodolce, lemon
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Cut the cherry tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 20 minutes, or until they are soft and slightly caramelized.
- 2
Prepare the Agrodolce Sauce
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced red onion and sauté until translucent. Stir in the honey and red wine vinegar, and let simmer for about 5 minutes until slightly thickened. Remove from heat and mix in the lemon juice.
- 3
Cook the Rock Shrimp
In a large skillet, heat the remaining olive oil over medium-high heat. Add the rock shrimp and season with salt and pepper. Cook for about 3-4 minutes, or until the shrimp turn pink and opaque.
- 4
Cook the Black Spaghetti
In a large pot of salted boiling water, cook the black spaghetti according to package instructions until al dente. Drain and reserve about 1/2 cup of pasta water.
- 5
Combine and Serve
In the skillet with the cooked shrimp, add the roasted tomatoes, agrodolce sauce, and the drained spaghetti. Toss everything together, adding reserved pasta water as needed to create a sauce. Garnish with fresh parsley before serving.
