Shrimp are readily available year round in the freezer section of the grocery store and are a suitable stand in for fresh shrimp. I like to keep a 2 pound bag of frozen large shrimp on hand as they are quick to thaw (just place in a bowl of cold water for about 15 minutes) and they cook up in minutes. And it always seems a little fancy when we have shrimp for dinner. The tangy herb crusted goat cheese adds creaminess to the sauce. A handful of herby basil finishes off the dish and hints that the warm weather is finally here.
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Roasted Tomato and Garlic Shrimp with Goat Cheese and Pasta
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Pescatarian
Description
A vibrant pasta dish featuring succulent shrimp and a creamy sauce made from oven-roasted tomatoes, garlic, and tangy goat cheese. Fresh basil adds a bright finish to this elegant yet easy meal.
Ingredients
- 1 pound (454g) farfalle or bowtie pasta,cooked and drained
- 5 - 6 large plum tomatoes,about 5 cups (1.2L) chopped
- 6 garlic cloves,chopped
- 2 shallots,sliced
- 1/4 cup (59ml) olive oil
- 1 teaspoon (5ml) salt
- 1 teaspoon (5ml) pepper
- 1/2 cup (118ml) white wine
- 1 3/4 cups (414ml) low sodium chicken stock
- 1 1/2 pounds (680g) large shrimp,21 - 25 per pound,peeled and deveined
- 1/4 pound (113g) herb goat cheese,crumbled
- 15 basil leaves,chopped
- Parmesan cheese,freshly grated
Instructions
- Preheat oven to 425°F (220°C). 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.
- Heat a large sauté pan to medium high and add the roasted tomato mixture.
- Add the white wine and bring to just boiling. Cook for about 2–3 minutes.
- Add the low sodium 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 crumbled herb goat cheese and stir until it is melted. Season to taste.
- In a large serving dish, combine the cooked and drained pasta and the shrimp and tomato mixture.
- Toss with some of the chopped basil, reserving a couple tablespoons for garnish.
- Sprinkle with freshly grated Parmesan cheese if desired and serve.
Notes
- Roasting the tomatoes, garlic, and shallots for 40 minutes, stirring halfway, is crucial for developing the sauce’s flavor.
- Ensure the shrimp are just cooked through (3–5 minutes in the simmering sauce) to prevent them from becoming tough.
- If using frozen shrimp, defrost them thoroughly before peeling and deveining.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 8
- Sodium: 700
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 30
- Cholesterol: 180
Frequently Asked Questions
Can I use a different cheese instead of goat cheese?
Feta or ricotta salata both work as substitutes. Goat cheese adds a tangy creaminess that pairs well with the roasted tomatoes, so pick something with a similar sharpness.
How do I keep the shrimp from overcooking in the pasta?
Cook the shrimp separately until just pink, then toss them into the pasta at the very end. They will continue to carry over cook slightly from the residual heat of the sauce. 
Do I need to peel the garlic before roasting it with the tomatoes?
You can roast the garlic cloves unpeeled and squeeze them out after. The skins slip off easily once roasted, and the cloves turn soft and sweet.
