Shrimp and Roasted Tomato Pasta

Shrimp and Roasted Tomato Pasta



250 gm  Shrimps –  cleaned, washed, drained
200 gm Tomatoes –  quartered and diced
150-200 gms Pasta – cooked as per packet instructions
2 tbsp Olive Oil
1 clove Garlic crushed
2 tbsp Basil Leaves chopped
1 tbsp Rice Flour
1/2 tsp Red Chilli Flakes
Black Pepper Powder



Place the quartered tomatoes in a baking tray lined with parchment paper. Bake in a preheated oven at 350F/175C for 30 minutes.

Heat 1 tblsp olive oil in a frying pan. Saute garlic for 30 seconds.

Add the baked tomatoes and diced tomatoes. Simmer for 10 minutes or until the sauce starts to thicken. Remove and keep aside.

Mix the shrimps with flour and red chilli flakes in a bowl.

Heat the remaining oil in a frying pan. Cook shrimps for a minute or two.

Add the tomato sauce and cooked shrimps to the pasta. Season with salt and pepper; mix well.

Garnish with basil leaves. Serve.