Pasta with Shrimp and Roasted Tomatoes

Pasta with Shrimp and Roasted Tomatoes is light, flavorful, and on the table in 35 minutes.

Sweet cherry tomatoes are roasted with olive oil, fresh bread crumbs, Parmesan cheese, and a dash of crushed red pepper. The Shrimp pops with lemon, Dijon, garlic, and herbs after just a brief fifteen-minute marinate. Then, after a quick saute, the shrimp and tomatoes are tossed with your favorite pasta. An extra drizzle of olive oil and a sprinkle of Parmesan and it’s time to ring the dinner bell.

Pasta with Shrimp and Roasted Tomatoes – Birth of a Recipe

It started when I spotted a box of Chickapea pasta made with chickpeas and lentils. I decided to buy a box because I found the idea of protein-rich pasta intriguing. Weeks later, I spotted it in my pantry and challenged myself to create something.

So I started brainstorming on how to prepare a recipe that would let the pasta shine through. That’s when my Pasta with Roasted Cherry Tomato recipe came to mind because it serves as a light sauce. But I had marinated shrimp on the brain as the protien and discovered this tasty option for Best Ever Shrimp Marinade.

Rating a Recipe

I enjoyed the combination of the tomatoes, shrimp and mainade tossed with the pasta. However, the pasta itself, which I hoped would revolutionize my world of carbs, was just OK. The next time I make this recipe, I plan to use a traditional semolina-based pasta.

Additions Ideas

Peas – The next day, as I was heating up leftovers, I decided to stir in some frozen peas adding color and more veggie goodness. If you’re adding these to the recipe, I recommend stirring in about 1/3 – 1/2 cup as the shrimp finishes sauteing.

Spinach – adding a few handfuls of fresh spinach when the shrimp is almost done is another option. It only needs a minute or two to wilt slightly.

Herbs – the initial shrimp recipe called for fresh parsley and dried basil. I had fresh thyme and rosemary on hand so I substituted those in for the parsley. But you can adjust the herbs to your preference using dried or fresh.

Other Options – It’s pasta, not rocket science, so feel free to experiment with additional vegetables. That’s how this recipe was invented in the first place!

Love Pasta Recipes?

Here are a few of my other favorite pasta recipes.

Sausage, Sun-Dried Tomato and Spinach Pasta

Italian sausage, sun-dried tomatoes, spinach, Italian herbs and penne wrapped in a rich Parmesan-cream sauce.

Check out this recipe

Creamy Chicken & Bacon Pasta

Pasta with seasoned sliced Chicken, Bacon, Spinach, and Tomatoes in a delicious Parmesan Garlic Cream Sauce.

Check out this recipe

Turkey Meatballs with Creamy Orzo

Tender Parmesan-laced meatballs simmered in a bell pepper-tomato sauce served with Creamy Orzo pasta

Check out this recipe

Pasta with Shrimp and Roasted Tomatoes

Pasta tossed with sauteed, herb-marinated shrimp and roasted cherry tomatoes with Parmesan and fresh bread crumbs.

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Course: Main Course

Cuisine: Italian

Keyword: cherry tomatoes, Easy Meal, Parmesan, pasta

Total Time: 35 minutes minutes

Servings: 4 servings

Author: Adapted from NY Times Cooking Penne With Roasted Cherry Tomatoes & The Girl on Bloor Best Ever Shrimp Marinade

Ingredients

• 1 pound small cherry tomatoes, halved
• ⅓ cup extra virgin olive oil plus 2 to 3 tablespoons for tossing
• kosher salt
• freshly ground black pepper
• crushed red pepper, to taste
• ¼ cup freshly grated Parmesan with additional for serving
• ¼ cup fresh bread crumbs
• ½ pound pasta

Shrimp & Marinade

• 1 pound shrimp, peeled and deviened
• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp. garlic, minced (or more if preferred)
• 2 tsp. Dijon mustard
• 1 tsp. lemon zest
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. crushed red pepper
• 1/2 tsp. dried basil
• 1 tsp. chopped fresh thyme
• 1/2 tsp. minced rosemary

Instructions

• Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour 1/3 c. olive oil on top, and season with salt and pepper. Sprinkle 1/4 c. Parmesan cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
• Mix all ingredients for the shrimp marinade together in a medium-sized bowl. Add shrimp and marinate for 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil. After the tomatoes have cooked for 10 minutes, add the pasta to the water and cook according to the package directions. Reserve a cup of pasta water before draining the pasta.
• While pasta is cooking, heat 1 tbsp butter in a large skillet over med-high heat. Add shrimp and marinade to skillet, sauteeing for 3-4 minutes or until shrimp are pink and fully cooked. Add shrimp, excess marinade, and pasta to the tomatoes in the casserole dish. Toss to combine.
• Add another 2 to 3 tablespoons of olive oil and toss. If it is dry, add a little reserved pasta water. Top with freshly grated Parmesan if desired.

Notes

For some additional veggie appeal and color, add 1/2 c. frozen peas or a few handfuls of fresh spinach to the shrimp when they are almost done. Saute until peas are cooked or spinach wilts (a minute or two.)