Shelly's Recipe

BAKED SEAFOOD AND LEMON HERB PASTA

Category: Pasta - Baked

8 ounces golden cherry tomatoes, halved
1 red cherry pepper, minced
2 cloves garlic, minced
1 tablespoon + 1 teaspoon fresh basil, chopped
1 tablespoon + 1 teaspoon fresh thyme, chopped
Two servings of fish/shrimp (I used one mahi mahi fillet and one serving of shrimp)
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
4 ounces thin spaghetti
2 tablespoons unsalted butter
1/2 lemon
1/4 cup grated Parmesan cheese

Preheat the oven to 375. Spray a baking dish with cooking spray, and set aside.

Cook the pasta according to the package directions.

While the pasta cooks, combine the cherry tomatoes, minced cherry pepper, minced garlic, one teaspoon of the basil, one teaspoon of the thyme, and one tablespoon of extra virgin olive oil in a medium bowl. Season with salt and pepper.

Arrange the seafood in a single layer in the baking dish. Drizzle with olive oil and season with salt and pepper. Top with the cherry tomato mixture. Bake uncovered for 15-20 minutes.

Meanwhile, drain the pasta and return to the pot. Add the two tablespoons of butter, and squeeze the lemon half over the pasta. Toss until the butter has melted. Add the Parmesan cheese, the remaining tablespoon of basil, and the remaining tablespoon of thyme. Toss to evenly combine the pasta and the herbs. Serve the seafood with the lemon herb pasta, garnishing with lemon slices, if desired.