Spicy Shrimp with Lemon + Parmesan Risotto

“Oh my god” is not an understatement

Ingredients

• 1 package of multicolored cherry tomatoes, halved

• 2 tbsp extra virgin olive oil

• 4 cloves garlic, minced

• 1 tablespoon of red pepper flakes (more if you like it hot)

• ½ cup parmesan

• 1 tablespoon red wine vinegar

• Kosher salt and black pepper

• Fresh basil, chopped

• 1 cup of heavy cream

• 1 box of rigatoni or your choice of pasta

• Reserve ½ of pasta water

• Freshly grated parmesan for serving

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Instructions

1. Heat stove over medium-high heat. Add tomatoes, garlic, and garlic to a baking sheet. Toss with olive oil and season with salt and pepper. 

2. Roast veggies for 25-30 minutes. 

3. Once veggies have some nice color, add to a food processor and blend with the cream and red pepper flakes until smooth. 

4. Cook pasta until al dente (about 10 mins) and reserve some of the pasta water. 

5. Toss cooked pasta, the blended roasted red pepper sauce, and a little bit of the pasta water while on simmer. 

6. Grate fresh parmesan cheese over the top, and enjoy!