Linguine With Shrimp And Creamy Roasted Tomatoes

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1 1/2 cups grape tomatoes

1 tablespoon extra-virgin olive oil

1 teaspoon thyme leaves

Kosher salt and freshly ground pepper

3/4 pound linguine

1 cup heavy cream

3/4 pound large shrimp—shelled, deveined and halved lengthwise

2 teaspoons fresh lemon juice

1 teaspoon finely grated lemon zest

1 tablespoon coarsely chopped flat-leaf parsley

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