Crushed Tomatoes and Shrimp

by Renee on April 13, 2012 · 0 comments

in fitness, Food, life

Happy Friday! Did you know today is National Kiss Day? So get out there and get Smoochin’ :)

I’m getting some great feedback from my post yesterday, I may need to do a few more of my quick & easy learning lessons for toddlers!

I skipped my morning workout this morning and that extra sleep felt great!  I’ll probably get in a few miles walking on my lunch and then do something after work. Getting fit in 2012 is off to a good start so far I’m down about 5 pounds since kicking things up in early March it’s not a ton but it’s progress! Celebrate the small victories. 😉

Breakfast a black cherry Chobani was pretty low-key as last night I may have made my new favorite meal!

I signed up for Meal Train a while ago to bring a family in town a dinner this evening as the father is battling cancer. I’ve been searching for the perfect recipe to make for them as they are pretty specific about their dietary needs. I came across this lovely recipe from Real Simple for Crushed Roasted Tomatoes and I couldn’t wait to try it and of course modify it.  I can never leave well alone.

And oh look I’m eating from my favorite bowl again! It’s so bright it just makes me smile to eat from it!

Roasted Tomatoes & Shrimp

*Modified from Real Simple Recipe


  • 5 Large Tomatoes cut into eights
  • 3 tablespoons Olive Oil
  • 2 tablespoons minced Garlic
  • kosher salt and black pepper
  • 1 1/2 pound Shrimp cooked and deveined
  • 1/2 cup Fresh Parsley
  • 2 tablespoons Lemon Juice
  • 1 cup Feta, crumbled
  • 1 cup asparagus
  • 4-5 artichoke hearts
  • Pasta of your choice cooked

Fresh Tomatoes


  1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
  2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
  3. While roasting tomatoes cook pasta in a sauce pan, drain and set aside.
  4. Third the asparagus spears  in a sauce pan bring to boil, let cook 2-3 minutes,  drain and set aside.
  5. Remove baking dish from oven and stir in the shrimp, parsley, artichokes, asparagus,  and lemon juice. Sprinkle with the Feta.
  6. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm over pasta.

This dish is amazing! I hope the family enjoys it tonight as much as we did last night…super yummy and healthy!

Roasted Tomatoes, Shrimp and Feta

We are looking forward to a busy weekend, lot’s of exciting things going on!

What are you planning to do this weekend?

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