Panko and Parmesan Roasted Shrimp with Roasted White Wine Tomatoes over Linguine

I told Husband the other night that I wanted to start creating more of my own meals. I?m great at following a recipe (unless it?s baking, for some reason those are usually pretty big fails) and I like trying new things, but I want to say ?Hey! Look what I created!? I challenged myself to creating a recipe or recreating a restaurant favorite without a recipe at least once a month.

This opportunity came sooner than I planned since I went to cook Saturday and realized I didn?t have anything the planned recipe called for. So, I rummaged around the fridge, freezer, and pantry and came up with this shrimp and pasta dish (two of our most favorite things to eat). It was fun tasting and adding as I went a long! This has a great fresh taste, and the tomatoes mixed with the white wine gives this a strong flavor. Plus, the breaded shrimp really gives this dish some texture.

Panko and Parmesan Roasted Shrimp and White Wine Roasted Tomatoes with Linguine
Source: Me

¾ cup Panko breadcrumbs (have more on hand, but you probably won?t need them)
¼ cup butter, melted
About 16 medium shrimp (I use frozen so there?s no cleaning involved)
Parmesan cheese, for sprinkling,
3 large tomatoes, diced and seeded
2 cloves garlic, finely chopped
Salt and Pepper to taste
¼ cup cooking white wine
1 box linguine

Cook linguine according to package directions.
Meanwhile, preheat the oven to 400 degrees.
Put the chopped tomatoes and garlic into a cooking dish and pour the white wine over the mixture. Sprinkle with salt and pepper and roast for 15 minutes.
Dip each shrimp into the butter, then Panko breadcrumbs and place on a baking sheet. Once this is done, sprinkle parmesan cheese on top of each shrimp.
Roast the shrimp for 6-8 minutes, shrimp should be heated through and the cheese on top should be slightly browned (I put my shrimp in the oven during the last few minutes the tomatoes were roasting so everything could finish together)
To serve, place linguine on a plate, topped with tomato and white wine mixture, sprinkle with parmesan, and top with 4-5 pieces of shrimp.