Linguini with Shrimp and Oven Roasted Tomato

INGREDIENTS

1 head of garlic, about 1/2 inch cut off the top
1 pint cherry or grape tomatoes, all red or a mix of red and orange
1 large clove garlic
1/2 teaspoon salt, plus additional
1/4 cup Buddy's Breadcrumbs (see recipe)
1/4 cup + 2 Tablespoons extra virgin olive oil, divided
2 Tablespoons butter
1 pound large shrimp (16-20), peeled and deveined
1/2 cup Martini dry white wine
1 lemon
1âÂÂ2 cups baby spinach
1/2 cup rough-chopped Italian parsley
PREPARATION:

1. Preheat oven to 375 degrees F.
2. On a small piece of foil, place the garlic head and drizzle a little oil on it. Wrap the garlic tightly in the foil and place in the oven. Roast for about 30 to 40 minutes, until nice and soft and golden.
3. In a small baking dish or baking sheet put the tomatoes in one layer. Add the garlic, 1/4 cup olive oil, 1/2 teaspoon salt and stir to coat. Roast 10 minutes in the same oven as the garlic. Remove pan and shake -- tomatoes should just be bursting. Roast another 5 minutes, shake and add the breadcrumbs. Roast another 5 minutes.
4. While the tomatoes roast, set a large pot of salted water to boiling. When the water boils, drop in some salt and the pasta.
5. Heat a large saut� pan. Add the two tablespoons oil and 1 tablespoon butter. When butter foams, add the shrimp in one layer, lightly salt. When one side is pink and cooked, turn and salt other side.
6. Your pasta should be close to al dente. When the shrimp is almost finished cooking, add the wine and allow to bubble. Cut the lemon in half and squeeze some juice into the pan. Let the sauce cook for another minute. Swirl in the remaining 1 tablespoon butter.
7. Remove the pasta from the cooking water and add it to the pan, cooking and turning with tongs so the pasta finishes cooking in the wine and shrimpy juices (add cooking water if you need more liquid). When the juices are absorbed, turn off the heat and scrape in contents from the roasted tomato pan. Open the roasted garlic and squeeze the garlic cloves into the pan. Add the baby spinach and chopped parsley. Turn all to coat well in the sauce. Serve immediately.

I'm always looking for ways to use my home-grown cherry tomatoes in the summer, and both of these recipes sound good.

Cricketm: What are Buddy's Breadcrumbs?

I made this recipe up the other day and it turned out pretty darned good.

SAUSAGE ZUCCHINI SKILLET DISH (My recipe)

1 lb. Italian sausage
Olive oil
3 large zucchini, unpeeled and sliced
1 (14 oz.) can diced tomatoes, drained
1 Tbsp. dried oregano
2-3 garlic cloves, minced
Mozzarella cheese

Remove casing from sausage links and chop. Pour a little oil in a large skillet and brown sausage, breaking up the larger pieces as they brown. Remove from skillet; add about 1-2 more Tbsp. oil and add zucchini. Stir to coat and add tomatoes and oregano.

Allow to cook until zucchini is a little soft. Add sausage back in and cook until soft but still firm. Cover with cheese and cover with a lid until cheese melts. You could use cheddar, too.

Ina Garten's linguine with shrimp scampi **Made this and next time I'll cut down on the linguine

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Attn: Tobygirl....I so sorry....that is Buddy the Cake Boss on TLC's recipe...he makes his own bread crumbs but, I use regular seasoned bread crumbs. You must try this recipe it is delicious and so easy.

I got this from the Cooking forum and it is very good.

Parmesan Crusted Halibut
=============================
1/2 cup flour
2 large eggs
2 tablespoons water
2 cups Panko bread crumbs
1 cup shredded Parmesan cheese
Zest of 1 lemon, chopped
4 6-oz halibut fillets, skin removed
3 tablespoons olive oil
. Place flour in one bowl, beat eggs and water place in 2nd bowl, combine
Panko, Parmesan and lemon zest in 3rd bowl. Lightly salt and pepper the
halibut fillets. Dredge the fillets in flour, next dip in egg and then
coat with Panko mixture.
Heat olive oil in ovenproof pan (I used my LeCreuset). Saute the
fillets in on medium-high until golden-brown crust forms. Turn fillets
over and place pan in preheated oven. Roast until centers are pearly
white and opaque.

Chicken with Lime,Garlic and Cashews

1 Skinless boneless chicken breast
4 Cloves garlic, minced
2 Tbsp low-sodium soy sauce
2 Tbsp garlic chili sauce
2 Tsp canola oil
2 Tsp fresh lime juice
2 Large red peppers, thinly sliced
1 Cup snap or snow peas
6 Green onions, chopped into 4 inch pieces
1/4 cup Unsalted cashews, coarsely chopped

Slice chicken into 1/4 inch. For easier slicing, place chicken in freezer for 20 minutes to firm.

In resealable plastic bag, mix together garlic, soy sauce, chili sauce, 1 tsp canola oil and lime juice. Add sliced chicken. Marinate in refrigerator for 20 minutes to 12 hours.

When chicken is marinated, heat medium frying pan over medium heat. Add 1 tsp canola oil and red peppers. Saute 1 minute. Remove peppers from pan and set aside on a plate.

Add chicken with marinade to frying pan. Stir-fry chicken 4 minutes. Return red peppers to pan and continue cooking 1 minute. Add snow peas and green onion and cook 2 minutes. Sprinkle with cashews and stir-fry 1 minute. Serve.