Fresh Tomato Basil Pasta w/ Romano Roasted Shrimp

Fresh Tomato Basil Pasta with Romano Roasted Shrimp Sarah's Cucina Bella serves 4 NOTE: Scroll down for the printable recipe 1 cup fresh diced tomatoes1/2 cup finely chopped fresh basil3 tbsp extra virgin olive oil, divided1 lb raw shrimp, peeled and deveined1/2 cup, plus 2 tbsp freshly grated Romano cheesesea salt and pepper, to taste1/2 lb penne pasta, prepared In a large bowl, combine the tomatoes, basil and 2 tbsp of the olive oil. Stir well, then set aside. Preheat your oven’s broiler for 2 minutes. Meanwhile, arrange the shrimp on a baking sheet (you may wish to line it with aluminum foil for easy cleanup). Drizzle with 1 tbsp olive oil. Sprinkle with sea salt and pepper. Then, sprinkle with 2 tbsp Romano cheese. Broil the shrimp for 4-5 minutes per side, until cooked through and lightly browned. Remove the pan from the oven and set aside. Add the cooked penne pasta to the tomato mixture and stir well. Sprinkle with 1/2 cup Romano cheese, salt and pepper. Stir again. Taste, and adjust seasoning as necessary. Spoon the pasta into bowls and top with 1/4 of the shrimp. Serve immediately.