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5 from 1 vote

Shrimp and Roasted Tomato Pasta with Garlic Wine Sauce

Get a quick romantic dinner ready in no time, using fresh ingredients for this Shrimp and Roasted Tomato Pasta with Garlic Wine Sauce.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 to 5
Author Sharee


  • 1 pint of cherry tomatoes
  • Coarse salt and fresh cracked black pepper for tomatoes
  • Few drizzles of olive oil
  • 1 pound of shrimp cleaned , and peeled (Size 26/30)
  • 3 teaspoons garlic powder
  • Pinch of coarse salt
  • 1/8 teaspoon fresh cracked black pepper
  • 8 ounces (1/2 pound) of spaghetti noodles
  • Sauce:
  • 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
  • Additional Ingredients:
  • 9 large basil leaves chopped
  • Coarse salt and fresh cracked black pepper to taste
  • Fresh grated Parmesan cheese for garnish


  • 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 a few drizzles 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. Then, rinse the pasta with cold water. Add a drizzle of olive oil to the pasta, and toss well. (This prevents the pasta from sticking together.)
  • 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.


Save yourself some time by purchasing shrimp that are already cleaned, and peeled.
Triple the sauce if you want more sauce.
The recipe calls for enough sauce to make a pasta salad type dish.
Serve with a side salad and warm crusty bread.