Shrimp Scampi with Angel Hair Pasta

Ingredients

• Cooking spray
• 3/4 pound Roma (plum) tomatoes, halved lengthwise
• 1 (16 ounce) package angel hair pasta
• 2 teaspoons olive oil, or more to taste
• Salt and ground pepper to taste
• 1 pound butter, cut into cubes
• 3 tablespoons grated red onion
• 6 cloves garlic, or more to taste, minced
• 3 tablespoons minced fresh basil, divided
• 2 pounds shrimp, peeled and deveined
• 10 fresh mushrooms, quartered
• 2 teaspoons garlic powder
• 1/4 cup lemon juice
• 1/3 cup grated Parmesan cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.

Arrange tomato halves onto prepared baking sheet. Drizzle olive oil over the tomatoes; season with salt and pepper.

Roast tomatoes in preheated oven until edges are crisp, about 35 minutes. Transfer to a cutting board to cool; cut into small chunks.

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes; drain. Transfer to a large bowl.

Melt butter in a skillet over low heat. Cook and stir onion, garlic, and half the basil in the hot butter until the onion is translucent, about 5 minutes.

Stir shrimp, tomato chunks, mushrooms, and garlic powder into the onion mixture. Increase heat to medium-low and cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 6 minutes.

Pour shrimp mixture over the angel hair pasta; top with Parmesan cheese and lemon juice and toss to coat pasta completely. Garnish with remaining basil.