Garlic Shrimp Pasta Recipe

This garlic shrimp pasta recipe uses roasted garlic to give the finished dish a milder, nuttier flavor.

It seems like a lot of garlic - a whole bulb - but it's necessary.

You could vary this dish by leaving out the shrimp and crumbling in some goat's cheese just prior to serving - I'll give you the variation at the end.

Serve with some crusty bread to mop up the sauce and maybe a sliced tomato salad seasoned with fresh chopped basil.

You can use frozen or fresh parsley for this dish.

A thin, long pasta is best, either linguine or spaghetti - but whatever you have in the cupboard is OK.

Garlic Shrimp Pasta Recipe
1 bulb garlic - broken into cloves but left unpeeled
4 tablespoons olive oil
2 medium onions - peeled and finely chopped
4 medium tomatoes - peeled and chopped
1 tablespoon tomato puree
8 oz (225g) peeled cooked shrimp - defrosted if frozen
2 tablespoons chopped parsley
1lb (450g) linguine or spaghetti

Heat the oven to gas mark 6, 200C.

Wrap the garlic cloves in foil which you have oiled.

Bake for 20 minutes until soft.

Heat 2 tablespoons of the oil and soften the onions - allow them to cook for 15 minutes or so, stirring occasionally.

You want them to brown - caramelise - you could add a teaspoon of sugar to help the process if you like.

Add the chopped tomatoes and puree.

Cook for a further 10 minutes.

Cook the linguine in boiling water - it's normally around 8 to 10 minutes, but check on the pack instructions. Add a splash of oil to the water to prevent it sticking.

Whilst the tomatoes are cooking, remove the garlic from the oven.

Squeeze each clove and it will pop - do it over the pan so that you don't waste any.

Add the remaining oil to the pan with the shrimp and parsley.

Drain the pasta and stir it through the sauce.

Serve immediately with some grated parmesan.

If you would like a vegetarian option, then leave out the prawns and crumble about 8 oz (225g) of goat's cheese over the pasta just before serving.

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