Garlic Shrimp with Roasted Tomatoes

Garlic Shrimp with Roasted Tomatoes

Garlic shrimp with roasted tomatoes on top of pasta is an easy weeknight dinner, but can also make an elegant dish for a dinner party

This shrimp is loaded with flavor and is ready in about 30-minutes with ingredients you probably have on hand!

Ingredients needed:

  • Cherry Tomatoes
  • Extra Virgin Olive Oil
  • Garlic
  • Italian Seasoning
  • Jumbo Shrimp (10-12’s or 16-20’s)
  • Butter
  • Dry White Wine
  • Red Pepper Flakes
  • Pasta, such as linguine, fettuccine, or spaghetti
Black bowl with Shrimp and Tomatoes

How to Choose Shrimp:

Choose bigger shrimp for this recipe because they always have more flavor. To make the preparation quicker, buy the shrimp peeled and deveined, but leave the tails on.

You can butterfly the shrimp if you want more surface area for the garlic flavor. For this recipe it’s best to use extra-jumbo shrimp, which are either 10-12’s or 16-20’s. The number next to the shrimp, for example, 16-20, means you are buying shrimp that comes 16-20 pieces per pound.

jumbo shrimp in a pan

How to make Garlic Shrimp Pasta with Tomatoes:

There are 4 easy steps to this recipe:

  • Prepare the pasta, drain and reserve 1/2 cup of the pasta water for later
  • Pan roast the tomatoes
  • Sauté the garlic shrimp
  • Toss all ingredients together and serve

How to Pan Roast Tomatoes:

During the summer there is always an abundance of delicious, beautiful cherry tomatoes. As summer wanes the tomatoes need a little added help, so pan roasting is an easy way to amp up their flavor. It brings back the sweetness, even in the off season.

Sautéing the tomatoes with olive oil and garlic also gives them a deeper flavor. For this dish we will cook the tomatoes first and then re-warm when all the ingredients are combined at the end.

Roasted tomatoes with garlic and Italian seasonings

How to Prepare Garlic Shrimp:

Shrimp can overcook very quickly, so be sure to have all of your ingredients ready before you start cooking. Always sauté shrimp at high heat.

  • Heat butter and olive oil in a large sauté pan over medium heat
  • Add garlic, stir constantly, for about 1-minute
  • Add wine and cook until reduced by half
  • Add Italian seasonings and red pepper flakes
  • Increase heat to high and add the shrimp. Sauté for 2-3 minutes per side
  • Season with salt and pepper
  • Shrimp are done when they are pink are just starting to curl up. Remove from the pan and reserve
Pan of sauteed shrimp

Serving Garlic Shrimp with Pan-Roasted Tomatoes:

  • Add the cooked pasta to the pan and warm quickly over medium-low heat
  • Add a small amount of the reserved pasta water to loosen the sauce
  • Add the pan roasted tomatoes and garlic shrimp to the pan and gently toss to combine with the pasta
  • If needed add more of the pasta water to create more sauce
  • Serve in four shallow bowls
Bowl of pasta shrimp and tomatoes

Other great shrimp or pasta recipes:

Suggestions for wine pairings:

Your weekday wines:

  • Louis Latour Pouilly fuisse Maconnais, France (Chardonnay grape)
  • Palmina Pinot Grigio, Santa Barbara, California

Your weekend wines:

  • William Fevre Estate Chablis, France
  • Sauvion Sancerre Sauvignon Blanc, Loire Valley, France

A special occasion wine:

  • Chateau Fuisse Pouilly Fuisse Le Clos, France (Chardonnay grape)
  • Louis Jadot Chassagne Montrachet, France
Print Recipe
5 from 2 votes

Garlic Shrimp with Roasted Tomatoes on Pasta

Garlic shrimp with roasted tomatoes served on top of pasta is a quick but hearty dinner. Easy enough for a weeknight but elegant enough for anytime.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 502kcal


  • 16 ounces linguine, cooked

Roasted Tomatoes

  • 1 Tablespoon Extra virgin olive oil
  • 1 teaspoon minced garlic
  • 1 cup cherry tomatoes, halved
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper, freshly ground

Sauteed Garlic Shrimp

  • 2 Tablespoon butter
  • 1 Tablespoon Extra virgin olive oil
  • 1 Tablespoon garlic, minced
  • ½ cup dry white wine, such as Chardonnay or Sauvignon Blanc
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes
  • pounds jumbo shrimp, cleaned and deveined, (16-20's)
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground


  • Cook pasta according to package directions, drain, but reserve 1/2 cup of the pasta water

Pan-Roasted Tomatoes:

  • Slice tomatoes in half, lengthwise
  • In a large sauté  pan, heat olive oil over medium heat. Add garlic and cook for 1 minute, stirring constantly. Add tomatoes, Italian seasonings, salt, and pepper and cook until softened, about 7-10 minutes.

Sauteed Garlic Shrimp:

  • In a large sauté pan heat olive oil and butter. Add garlic and cook for 1 minute, stirring constantly.
  • Add wine and reduce by about half. Stir in Italian seasonings and red pepper flakes.
  • Add shrimp and sauté for about 2-3 minutes, per side. Season with salt and pepper.
  • Add pasta and roasted tomatoes to the pan of shrimp and gently combine. If more sauce is needed add some of the reserved pasta water and gently mix.


Calories: 502kcal | Carbohydrates: 39g | Protein: 42g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 444mg | Sodium: 1774mg | Potassium: 329mg | Fiber: 3g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 16mg | Calcium: 288mg | Iron: 6mg

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