Roasted Tomato and Garlic Shrimp with Goat Cheese and Pasta
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6
Shrimp are readily available year round in the freezer section of the grocery store and are a suitable stand in for fresh shrimp.
  • 1 pound farfalle or bowtie pasta, cooked and drained
  • 5 – 6 large plum tomatoes, about 5 cups chopped
  • 6 garlic cloves, chopped
  • 2 shallots, sliced
  • ¼ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup white wine
  • 1 ¾ cups low sodium chicken stock
  • 1 ½ pounds large shrimp, 21 – 25 per pound, peeled and deveined
  • ¼ pound herb goat cheese, crumbled
  • 15 basil leaves, chopped
  • Parmesan cheese, freshly grated
  1. Preheat oven to 425 degrees. On a large baking sheet toss tomatoes, garlic, and shallots with the olive oil, salt, and pepper. Roast for 40 minutes, stirring after 20 minutes.
  2. Heat a large sauté pan to medium high and add the roasted tomato mixture. Add the wine and bring to just boiling. Cook for about 2 – 3 minutes. Add the chicken stock and bring the sauce to a simmer. Add shrimp and cook for 3 – 5 minutes or until they are just cooked through. Add the goat cheese and stir until it is melted. Season to taste.
  3. In a large serving dish, combine the pasta and the shrimp and tomato mixture. Toss with some of the basil, reserving a couple tablespoons for garnish. Sprinkle with Parmesan cheese if desired and serve.
Recipe by Honest Cooking by Mercato Fabbrica at