Garlic Shrimp with Roasted Tomatoes

Garlic Shrimp with Roasted Tomatoes

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

Jump to Recipe

Choosing the shrimp:

Choose big 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. Butterfly the shrimp if you want more surface area for the garlic flavor. I like to use extra-jumbo shrimp (16-20’s). The number next to the shrimp, for example, 16-20, means you are buying shrimp that come 16-20 pieces for a pound.

Pan Roasting the tomatoes:

During the summer there is always an abundance of delicious cherry tomatoes. As summer wanes tomatoes need a little added help and pan roasting is an easy way to amp up their flavor. A saute with olive oil and garlic gives the tomatoes a deeper flavor. Cook the tomatoes first and then keep warm while quickly sauteing the shrimp.

Roasted tomatoes with garlic and Italian seasonings

Preparing the garlic shrimp:

Shrimp can overcook very quickly, so be sure to have all of your ingredients ready before you start cooking, and cook your pasta ahead of time. Always saute shrimp at high heat. Let the shrimp sear for about 2 minutes and then begin tossing the shrimp to cook evenly on both sides. Shrimp are done when they are pink are just starting to curl up.

When you drain your pasta reserve about 1/2 cup of the cooking water. This will be added to your sauce. Once you add the pasta and the tomatoes to the shrimp mixture you will likely need some of the cooking water to loosen your sauce and give it a more silky feel.

Serving Garlic Shrimp with Pan-Roasted Tomatoes:

Gently toss everything together and serve in a shallow bowl.

Garlic Shrimp with Pan-Roasted Tomatoes on top of Linguine

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 Linguine

Garlic shrimp with roasted tomatoes served on top of linguine
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 211kcal
Author: Cyndy


  • 16 ounces linguine, cooked

Roasted Tomatoes

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

Sauteed Garlic Shrimp

  • pounds jumbo shrimp, cleaned and deveined, (16-20's)
  • 2 Tbsp butter
  • 1 Tbsp Extra virgin olive oil
  • 1 Tbsp garlic, minced
  • ½ cup dry white wine, such as Chardonnay or Sauvignon Blanc
  • 1 tsp Italian seasoning
  • 1 tsp red pepper flakes
  • ½ tsp salt
  • ½ tsp 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 saute pan, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add tomatoes, Italian seasonings, salt, and pepper and cook until softened, about 10 minutes.

Sauteed Garlic Shrimp:

  • In a large saute pan heat olive and butter. Add garlic and cook for 1 minute.
  • Add wine and reduce by about half. Add Italian seasonings and red pepper flakes.
  • Add shrimp and saute 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.

4 thoughts on “Garlic Shrimp with Roasted Tomatoes”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating