SEAFOOD SUNDAY

Today's recipe comes from COOKING WITH PAULA DEEN magazine, May/June issue. It is quick and easy and roasting the tomatoes and shrimp really brings out the flavors.

ANGEL HAIR PASTA WITH ROASTED TOMATOES AND SHRIMP

1(16 oz.) pkg. angel hair pasta (I use whole-wheat pasta)

2 pints grape tomatoes

1/4 c. extra-virgin olive oil

4 cloves garlic, thinly sliced

1 lb. peeled and deveined shrimp

1 tbsp. red wine vinegar

1 tsp. sugar

1 tsp. salt

4 oz. goat cheese crumbled (Feta)

1/4 c. chopped fresh parsley

Preheat oven to 400. Line a rimmed baking sheet with aluminum foil. Bring  a large pot of salted water to a boil over high heat. Add pasta, and cook according to package directions. Drain and keep warm.

Spread tomatoes in a single layer on prepared baking sheet. Drizzle with olive oil, stirring to coat. Add garlic to the pan, stirring to combine. Bake, stirring halfway through, for 20-25 minutes or until tomatoes begin to burst. Add shrimp to tomato mixture, and bake 3-4 minutes until shrimp are cooked through.

Add vinegar, sugar and salt to shrimp mixture, stirring well. Spoon over cooked pasta. Top with goat cheese and parsley, tossing gently to combine. Serve immediately.

This will be delicious with a crusty Italian bread!