garlic-butter shrimp over roasted tomatoes

this simple, perfect dish was a fitting end to my simple, perfect weekend, which involved work, play, date night & of course, some running & yoga. my favorite part of the weekend was date night — we went to a variety show put on by nathan’s med school. i left feeling singularly untalented. not only are these people soon-to-be doctors, but they are also gifted in so many other ways. my favorite acts were both by nathan’s fellow M1s. one band performed “skinny love” by bon iver & another put a rock ‘n’ roll spin on the backstreet boys’ “larger than life” (cover begins at 3:51 in video). i also loved a rendition of “hallelujah” by jeff buckley, which is one of my favorite songs ever.

after the show we had dinner at pizzeria piccola in wauwatosa. i had the piccola pizza, opting to swap out the sausage for spicy pepperoni. to say i was obsessed would be an understatement–it was perfect. nathan had the pizza margherita, which was yummy, but to be honest i regretted trading him a piece of mine to try his.  the pizzas were not too cheesy (a good thing), letting the fresh, wholesome ingredients & handmade crusts speak for themselves.

anyway, i’ve gotten distracted. this post is about shrimp, not pizza.
-1 1/2 lbs roma tomatoes, halved
-1 large white onion, thinly sliced
-1 head garlic, peeled & wrapped tightly in foil
-olive oil
-salt & freshly ground black pepper to taste
-1 lb shrimp, peeled & deveined
-2 tbsp butter, divided
-garlic salt, to taste
-1/3 cup freshly grated parmesan
-1/4 cup fresh basil, chopped

1) preheat oven to 425 degrees. arrange tomatoes, onions & packet of garlic on a baking sheet. drizzle generously with olive oil & sprinkle with salt & pepper, to taste. roast for about 40 minutes.
2) when the vegetables have about 10 minutes left in the oven, melt butter in a large saucepan over medium-high heat. add shrimp, sprinkle with garlic salt to taste & cook for a couple minutes on each side, until opaque. don’t overcook!
3) pile roasted vegetables into a serving dish & top with shrimp & any butter remaining in the saucepan.
4) sprinkle with parmesan & fresh basil & serve immediately.

*makes 4 servings & would be good over some pasta.

About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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