This shrimp and roasted tomato pasta is one of those easy dinners that feels a little special without taking a ton of effort. Sweet roasted cherry tomatoes, a garlicky white wine sauce, tender shrimp, fresh basil, and Parmesan come together in a simple and tasty pasta dish.
What really makes this one great is the roasted tomatoes. While they cook down in the oven, they get sweeter and a little concentrated, and all those pan juices bring extra flavor to the pasta.
This isn’t a super heavy, cream based pasta. It has a lighter looser sauce that doesn’t weigh the pasta down. But you can also make this recipe to fit your mood. You can keep it lighter or make it a little extra saucier. It’s your world!
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KEY INGREDIENTS
Shrimp
Save yourself some time by purchasing shrimp that are already cleaned, and peeled.
Cherry tomatoes
Cherry tomatoes work especially well in this recipes because they roast down quickly without completely falling apart. They add fresh tomato flavor to the dish, but in a softer, less chunky way than larger tomatoes, which works really well with the light sauce and shrimp.
Garlic
This recipe does not play around with garlic, and that’s part of the reason it works. Fresh garlic gives the sauce a bold savory base and tastes much better here than jarred garlic, especially in a simple pasta like this where every flavor stands out.
Dry white wine
Dry white wine helps deglaze the pan and adds flavor without making the sauce heavy. It gives the pasta a little extra depth that works really well with the shrimp, garlic, and roasted tomatoes. If you don’t want to use wine, substitute chicken broth. Seafood stock would also work if you have it on hand.
Spaghetti
Spaghetti works well in this recipe because the thin noodles pair nicely with the light garlic wine sauce and roasted tomato juices without making the dish feel too heavy. It mixes in really well with the shrimp, basil, and Parmesan, so everything comes together nicely.
Fresh basil and Parmesan
These finish the dish and pull everything together. The basil keeps it fresh, and the Parmesan adds just enough salty richness.
TIPS FOR THE BEST SHRIMP TOMATO PASTA
- Salt your pasta water well so the noodles have flavor from the start.
- Roast the tomatoes until they look softened and a little blistered. That’s when they really start giving you the flavor you want.
- Cook the garlic just until fragrant. You want it softened, not browned.
- Reserve a little pasta water before draining the spaghetti. A splash of it can help loosen the sauce if needed, and bring everything together.
- Toss everything while it’s still hot so the pasta absorbs the flavors from the roasted tomatoes, garlic, wine, and butter.
A FEW QUICK NOTES BEFORE YOU START
Don’t rush the tomatoes
Roasting the tomatoes is what gives this pasta so much of its deep, sweet flavor, so don’t skip this step. Don’t leave that goodness behind on the sheet pan! Make sure to scrape every bit of it into the pasta bowl!
Adjust your sauce level
The sauce amount as written creates a lighter, lightly coated pasta. Double or triple the butter, garlic, bouillon, wine, and water if you want a richer, saucier dish!
Don’t overcook the shrimp
Shrimp cook fast. Once they turn pink and opaque, they’re done. Leaving them on too long is the quickest way to turn a good pasta into a rubbery one.
Don’t rinse the pasta
Skip rinsing your spaghetti after draining it! The natural starches left on the hot noodles help the garlic wine sauce cling to the pasta.
WHAT TO SERVE WITH THIS PASTA
Because this tomato garlic shrimp pasta is so simple, it pairs well with any easy sides. Try it with:
- Warm Crusty Bread: An absolute must, especially if you decide to double the garlic wine sauce! You’ll want bread to soak up every last drop.
- A Simple Side Salad: A light green salad with a nice vinaigrette balances out the richness of the butter and Parmesan.
- Roasted or Sautéed Vegetables: A simple side of roasted or sautéed vegetables works well here too, especially if you want to round out the meal without adding anything too heavy. Something like asparagus, zucchini, or green beans goes well with the shrimp, garlic, and roasted tomato flavors.
EASY VARIATIONS
If you’ve made this once and want to change it up a little, here are a few easy ways to do that:
Add red pepper flakes
A little heat works really well with the shrimp, garlic, and sweet tomatoes.
Add a squeeze of lemon
If you like zesty seafood pasta, a little lemon at the end can freshen everything up.
Use another pasta shape
Spaghetti works great, but linguine or fettuccine would also work well if that’s what you have.
STORAGE & REHEATING
This pasta is best the day it’s made, but leftovers can still be good if you reheat them gently.
- Store leftovers in a covered container in the refrigerator for up to 2 days.
- To reheat, warm it in a skillet over low heat with a small splash of water so the pasta loosens back up a bit. Try not to overheat the shrimp or they can get tough.
THE STORY BEHIND THIS RECIPE
When I originally published this recipe back in February 2017, it was Valentine’s Day! I had totally forgotten it was a holiday until I saw everyone posting on social media. I didn’t want to fight the crowds at a packed restaurant (even the local McDonald’s had a sign advertising “candlelight dinner”!), so I decided to cook at home instead and started throwing this together. We were actually in limbo waiting on some really big news at the time, so staying in, roasting some tomatoes, and tossing them with this easy garlic wine sauce was exactly what we needed. And it’s still a favorite!
MORE PASTA RECIPES
If you love the rich, bright flavors of tomatoes and wine in this dish, you have to try this Homemade Marinara Sauce Infused with Wine. It is incredibly flavorful and makes the perfect base for your next pasta night.
Looking for another delicious way to serve seafood? Try tossing your shrimp and favorite noodles in my Homemade Creamy Alfredo Sauce for a decadent, restaurant quality dinner in your own kitchen.
MORE PASTA
MADE THIS RECIPE?
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Shrimp and Roasted Tomato Pasta with Garlic Wine Sauce Recipe
Ingredients
Shrimp Ingredients
- 1 pound of shrimp peeled and cleaned (Size 26/30)
- 3 teaspoons garlic powder
- Pinch of coarse salt
- 1/8 teaspoon fresh cracked black pepper
Tomato Ingredients
- 1 pint of cherry tomatoes
- Coarse salt and fresh cracked black pepper for tomatoes
- 2 teaspoons olive oil
Pasta Ingredients
- 8 ounces (1/2 pound) of spaghetti noodles
Sauce Ingredients
- 3 tablespoons butter
- 15 garlic cloves finely chopped or pressed with garlic press
- 1 teaspoon chicken bouillon
- 1/3 cup dry white wine
- 1 tablespoon water
- Coarse salt and fresh cracked black pepper to taste
- 9 large basil leaves chopped
Garnish
- Fresh grated Parmesan cheese for garnish
Instructions
- Preheat oven to 450 degrees.
- In a large bowl, Season shrimp with garlic powder, pinch of salt, and 1/8 teaspoon of black pepper. Set aside.
- Place the cherry tomatoes on a baking pan (Line with the pan with foil for easy clean up.) Sprinkle the tomatoes with the two teaspoons of olive oil, ensuring the tomatoes are coated with olive oil. Season the tomatoes well with salt and pepper. Place tomatoes in the preheated oven, and cook them for 20 minutes.
- While the tomatoes are cooking, cook the pasta, shrimp, and garlic wine sauce.
- Cook the pasta according to the package’s directions in a pot of salted boiling water.
- While the pasta is cooking, make the wine sauce with shrimp. Start by placing a medium pan on medium high heat.
- Add the butter to the pan. Once the butter has melted add the garlic to pan. Cook the garlic for a few seconds until it softens.
- Add the wine and water to the pan. Cook for about 4 minutes on medium heat.
- Add the shrimp to the sauce and let the shrimp cook for about 3 to 4 minutes or until the shrimp becomes pink and cooked through.
- When the pasta is finished cooking, drain the pasta.
- When the tomatoes are finished cooking, let them cool for a few minutes.
- Toss the shrimp, sauce, pasta, basil, and tomatoes together and serve immediately. Make sure to scrap all of the sauce from the pan of the tomatoes into the pasta. It gives the pasta great flavor.
- Garnish with optional freshly grated Parmesan.
Nutrition
Please note that I am not a nutritionist, and the nutritional information is an estimate only. It varies based on the products and brands used.
Thanks for stopping by! Welcome to the Savory Spicerack! In my kitchen, there is no such thing as a bland meal. Each of my creations are just the way food should be – packed with flavor and created with love.
This recipe is amazing! I added a little lemon to the shrimp while they were marinading and added some red pepper flake. Easy, new go to during a busy work week. Thanks Sharee. I love your food blog and look forward to trying other recipes.
Amazing choice of ingredients – I love every single one of them!
We can’t even imagine having a dinner by candle light at McDonalds:))) We don’t celebrate Valentine’s ourselves (it’s something that started in the 90s here in Greece) but we do LOVED your garlicky shrimp pasta! So yummy! Thank you sweetie, pinned immediately! xoxo
Yes isn’t that funny – Mcdonald’s. Yes sometimes it’s a pushed holiday to show you care, but everyday should be that way!