A variation of roasted shrimp with tomatoes and garlic has graced our holiday table for the past few years. It’s become a family favorite. So much so that it’s made it’s way into our weeknight meal rotation. Most recently as this Gnocchi with Roasted Shrimp and Artichokes which was inspired by a recipe from “The 30-Minute Mediterranean Diet” cookbook. Of course, it’s so quick and simple to make. But we’re truly swooning over this recipe because it’s delicious and easy to modify for many dietary preferences. For those of you that abstain from animal proteins or gluten, read on for a few variations I am sure you will love. The shrimp are actually the side-note to the decadent roasted tomatoes that are good enough to eat on their own. You’ll also want to read on to enter to win a copy of “The 30-Minute Mediterranean Diet” cookbook which my dear friends and colleagues, Deanna and Serena wrote!
How to Make Roasted Tomatoes
Oven roasted tomatoes are a staple in our house. They are delicious with pasta and beans, as a topping for toast, fish or any other protein. Honestly, you’ll love eating them on their own! With only a few simple ingredients and about 15 minutes, you have a perfectly sweet tomato that’s seconds as tomato sauce!
Oven Roasted Tomato Recipe
Pre-heat you oven to 450 or Broil if you want a more charred tomato. Toss a pint of grape tomatoes with olive oil, salt, pepper and 1-2 cloves or garlic, sliced. Bake or broil for 10 minutes (broil) 15-20 (bake). Enjoy
Gnocchi with Roasted Shrimp and Artichokes
The nice thing about this recipe is that, after the tomatoes have cooked a bit, you simply add the artichokes and shrimp right to the pan and everything finished cooking in the oven. Hands-free for the win!
Cook the pasta separately and save a touch of the pasta water to add to the shrimp mixture. It will make a little sauce for you! No gnocchi, no problem. Any pasta will due! The full recipe is below! It’s so simple there is no meal-prep needed!
Love this Recipe? Try my One-Pan Greek Shrimp Bake
You can make this recipe Gluten-Free with a few simple swaps. I do this often in our house as I limit my gluten intake far more than my family does. The base recipe is gluten-free if you swap the gnocchi!
- Cook a batch of Gluten-Free pasta to enjoy
- Substitute white beans for the pasta. See the vegan/vegetarian swaps below
- Enjoy the Shrimp and tomatoes over a serving of millet, polenta or quinoa
For this Gnocchi recipe, follow the recipe and simply skip the step where you add the shrimp in. If you are vegan, check the ingredients on the gnocchi for eggs. You may need to switch to a different type of pasta. Even a vegan ravioli would do. Towards the end of the baking process, you could add cannellini beans or navy beans to the roasted tomatoes. Add a touch to vegetable stock as well as it will help to keep the beans moist. Finish with fresh herbs like oregano and basil. You could even fold in sautéed or steamed kale for extra vegetables.
Is Fresh of Frozen Shrimp Better?
Most of the shrimp we purchase has been previously frozen and then defrosted to sell raw at your fish counter. Depending on where you live (like Florida for example), you may be able to buy fresh shrimp more often but in most parts of the country it’s rare. Shrimp is actually one of my favorite proteins to have on hand in the freezer ’cause it defrosts in under five minutes which makes dinner on the fly a cinch!
How to Defrost Shrimp
It’s easy! Place your frozen shrimp in a bowl and fill the bowl with tepid water (think room temperature). Let the shrimp soak for 5 minutes then strain the water as the frozen shrimp make the water cold! Refill the bowl with tepid water again and soak your shrimp. They should be defrosted in no time. Oh, and the larger the shrimp the longer they will take but the whole process rarely takes more than 10 minutes. Pat them dry prior to cooking them or your shrimp will steam in the pan.
How to Devein Shrimp
First, you want your shrimp to be raw and peeled. It would be really hard to devein frozen and/or skin on shrimp! Now, using a small, sharp knife like a paring knife, cut from the head to the tail of the back. You are not alone if you have deveined the underside or belly, I see this all the time! Lesson learned, right!? The cut is small, about 1/4 of the way through the shrimp. Using the tip of the knife or your fingers, carefully remove the vein. I like to run the shrimp under cold water at this point. It helps to keep your hands and the shrimp clean.
Enter to win a copy:
The 30-Minute Mediterranean Diet Cookbook (buy now link) by Serena Ball, MS, RDN, and Deanna Segrave-Daly, RDN, offers fresh, flavorful, and FAST recipes for lifelong health.
Bowls of pasta, abundant seafood, roasted vegetables, bread dipped into olive oil, and even a glass of wine—the Mediterranean diet is easy to follow because it’s also a lifestyle. The 30-Minute Mediterranean Diet Cookbook makes it easier than ever to get your fill of the Mediterranean diet and all of its health benefits with quick, satisfying recipes for health and longevity.
Table-ready in 30 minutes or less, these classic Mediterranean diet meals combine easy-to-find ingredients with quick prep and cook times, so that you can spend less time in the kitchen and more time enjoying your food. From Breakfast Bruschetta to Baked Chicken Caprese to Chilled Dark Chocolate Fruit, The 30-Minute Mediterranean Diet Cookbook makes the Mediterranean diet a staple for everyday schedules.
The 30-Minute Mediterranean Diet Cookbook allows you to slow down and savor classic Mediterranean flavors with:
- An introduction to the Mediterranean diet that explains health benefits, and offers essential guidance on foods to stock up on and foods to avoid.
- 30 minute meals that use easy-to-find ingredients and simple prep for fresh and wholesome meals.
- 101 recipes for breakfast, lunch, dinner, dessert, and sides, so that you can eat the Mediterranean way all day, every day.
- Comment Below sharing one of your favorite holiday food offerings
- Head over to my Instagram. Follow me and leave a comment, tagging a friend.
A winner will be announced this Friday. Winners can be chosen from the blog or Instagram entries! Must live in the continental US and be 18 years of age or older to enter.
Gnocchi with Roasted Shrimp and Artichokes
Yield 4 Servings
- 1 pint grape tomatoes
- 1 cup quartered artichoke hearts (frozen and defrosted or packed in water and drained)
- 2 tablespoon extra virgin olive oil
- 2 cloves of garlic, sliced
- salt and pepper
- 1 lemon, juiced
- 1 teaspoon lemon zest
- 1 pound raw shrimp, peeled and de-veined
- 1 pound fresh or frozen gnocchi (or pasta of your choice)
- 1/2 cup feta (optional)
- 1/3 cup torn or chopped basil
- Preheat the Oven to Broil or 425 (broil will char the tomatoes a bit more)
- In a baking dish, combine the tomatoes, oil, garlic, artichokes, salt, pepper and lemon juice.
- Bake or Broil for 10 minutes.
- Bring a pot of water to boil for the pasta
- Add the shrimp (or the beans, or both) and roast for another 8-10 minutes or until the shrimp are no longer translucent and cooked through.
- While the shrimp are cooking, cook the pasta per package instructions. Drain and save 1/4-1/2 of the cooking water.
- Remove the shrimp from the over. Add the pasta water and the lemon zest and stir to combine.
- Toss the shrimp mixture with the pasta and fresh basil. Top with Parmesan or feta is desired.