Instructions
Step 1: Preheat the oven to 400°F (200°C) and place cherry tomatoes on a baking sheet. Drizzle with olive oil and roast for 10–12 minutes until softened.
Step 2: Cook spaghetti in salted boiling water according to package instructions. Reserve 1/2 cup pasta water, then drain.
Step 3: Heat olive oil in a skillet over medium heat and sauté garlic until fragrant.
Step 4: Add shrimp, season with salt, pepper, and red pepper flakes, and cook until pink and opaque, about 2–3 minutes per side.
Step 5: Reduce heat and stir in pesto, lemon juice, and a splash of reserved pasta water to loosen the sauce.
Step 6: Add cooked spaghetti and toss until well coated.
Step 7: Fold in roasted tomatoes gently.
Step 8: Sprinkle with Parmesan cheese and toss lightly.
Step 9: Garnish with fresh basil and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.
Avoid overcooking shrimp during reheating to prevent toughness.
Best enjoyed fresh for optimal flavor and texture.
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