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Parmesan Lemon Butter Noodles with Roasted Pesto Shrimp & Vine Tomatoes

Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Creamy Parmesan, Dinner, Pasta, Shrimp



  • 8 oz. angel hair noodles
  • 4 tbsp butter
  • juice from 1/2 a lemon
  • 1/3 cup grated parmesan
  • 1+ tbsp parsley
  • 1+ tsp red pepper flakes
  • salt & pepper to taste

Roasted Shrimp & Tomatos

  • 1+ handful(s) cherry tomatoes
  • 1 tsp olive oil
  • 10 oz raw & thawed shrimp (300g)
  • 1/2 cup pesto
  • salt & pepper to taste


  • Preheat oven to 400'.
  • Add cherry tomatoes to center of a baking tray, I used a 9x9", drizzle with 1 tsp olive oil. Roast for 10 minutes. 
  • While cherry tomatoes are roasting toss your shrimp in a bowl with your pesto sauce to fully and evenly coat. 
  • When tomatoes are a few minutes away from done start a medium to large pot of salted water to boil. 
  • Remove pan from oven and add in shrimp all around the edges. Sprinkle a little salt and pepper over shrimp & tomatoes and put back in oven for 8-10 more minutes. When finished remove pan from oven and set aside. 
  • While shrimp cooks in oven add noodles to boiling water, making sure to stir to not allow any noodles to stick together. Cook about 5 minutes until al dente. ( I always recommend using directions on the pasta box for timing if you are unsure)! 
  • Reserve 1/2 cup of pasta water and drain the rest. 
  • Turn heat to low and add butter and noodles back to same pan. Stir until butter is fully melted and evenly stirred in. Stir in your lemon juice, reserved pasta water, parmesan cheese, parsley, red pepper flakes, about 2 tsp each of salt and pepper. Taste test and add more salt if desired.
  • Plate by adding noodles and spooning over some of your roasted tomatoes and pesto shrimp to plate.