Ingredients

• 2 lbs medium shrimp, peeled, deveined, and tail on

• 16 Oz linguini

• 1 bunch vine ripened tomatoes

• 1 bulb garlic

• ¼ yellow onion diced

• Italian seasoning

• Fresh parsley

• 2 lemons

Directions

1. Roast 1 bumb of garlic at 350 for 45 minutes. Roast vine ripened tomatoes for about 30 minutes.

2. Cook pasta to al-dente according to package instructions.

3. In a pan, over medium heat, add 2 tbsp olive oil and 1 stick of unsalted butter. Saute onion with a pinch of salt. When fragrant, add roasted garlic. Saute for about another 5 minutes. To this, add zest of 1 lemon, juice of 1 lemon and a cup of your pasta water. Simmer for 5-7 minutes until it begins to thicken.

4. Add shrimp and cover for 3 minutes. At this time, stir in pasta until well combined. Add tomatoes and on low heat, let simmer for about 4 more minutes. Garnish with lemon slices and fresh chopped parsley. Serve.