Linguine with Shrimps

Ingredients:

1 1/2 cups tomatoes

1 tablespoon extra-virgin olive oil

1 teaspoon thyme leaves

Kosher salt and freshly ground pepper

300 grams linguine

1 cup(s) heavy cream

300 grams large shrimp, shelled, deveined and halved lengthwise

2 teaspoons fresh lemon juice

1 teaspoon finely grated lemon zest

1 tablespoon chopped parsley

Directions

Preheat the oven to 375 degrees. In a skillet, toss the tomatoes with the olive oil and thyme and season with salt and pepper. Roast the tomatoes for about 20-25 minutes, until their skins split.

In a pot of boiling salted water, cook the linguine until al dente; drain.

Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens, about 3 minutes. Add the shrimp and simmer about 2 minutes. Season with salt and pepper. Add the linguine to the skillet along with the lemon juice and toss over low heat until the pasta is coated, about 1 minute. Add the lemon zest and parsley and toss. Kali oreksi!