- 1 pint cherry or grape tomatoes, halved
- Olive oil
- Small pinch of sugar
- Kosher salt and pepper
- 1 lb. bowtie pasta
- 2 tbsp. unsalted butter, divided
- 1 lb. medium shrimp, peeled and deveined
- ¾ cup chopped yellow onion
- 2 cloves garlic, minced
- ½ tsp. red pepper flakes
- ½ cup dry white wine (or chicken broth)
- 6 oz. mascarpone cheese or cream cheese
- ½ cup fresh basil leaves, chopped
- ¼ cup grated Parmesan, plus more for serving
Preheat the oven to 375˚ F. Place the tomatoes in a small baking dish in a single layer, cut side facing up. Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper. Roast for about 20 minutes, stirring occasionally, until the tomatoes are browned
Bring a large pot of salted water to boil. Once boiling, cook the pasta according to the package directions. Drain well.
While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat. Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes. Remove to a plate, tent loosely with foil and set aside.
Melt the remaining tablespoon of butter in the pan. Sauté the onion until slightly softened, about 4-5 minutes. Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds. Add the wine or broth and scrape any browned bits from the bottom of the pan.
Reduce the heat to medium-low. Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes. Add the mascarpone to the pan and stir until completely melted. Stir in the basil and Parmesan, and season with salt and pepper to taste. Serve immediately with additional Parmesan as desired.
From Annies Eats