Aglio e Olio Tagliatelle with Garlic Sautéed Shrimp, Spinach & Broiled Heirloom Tomatoes

Serving Size: 4-6


1 lb. Pappardelle's Aglio e Olio Tagliatelle
4 cloves garlic, minced
2 lb. shrimp, peeled & deveined
1 bunch baby spinach, chopped 1 pint heirloom cherry tomatoes, halved
4 tablespoons extra-virgin olive oil, split use
½ cup Parmesan cheese, grated
Salt & pepper, to taste


  1. Preheat the broiler to high.
  2. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain.
  3. Add 2 tablespoons olive oil to a large sauté pan and heat over medium heat. Add garlic and sauté until slightly translucent, about 2 minutes. Add shrimp and cook until heated through, about 3-4 minutes. Season with salt & pepper.
  4. Meanwhile, mix tomatoes with remaining 2 tablespoons olive oil and salt & pepper. Place on a baking sheet. Place in broiler until slightly softened and browned, about 3-4 minutes.
  5. Add pasta, spinach, shrimp, and tomatoes to the large pot. Mix thoroughly.
  6. Plate pasta mixture. Garnish with Parmesan. Serve and enjoy!