This Roasted Cherry Tomato Sauce with Shrimp is an easy and rustic dish that is delicious served over zoodles, for a healthy Paleo meal. The roasted tomatoes add a sweet smoky depth which brings this recipe to a whole new level of yumminess!
I came up with this recipe because I had a big bowl of multi-colored cherry tomatoes that I had intended to use in a tomato salad for a picnic, but I never ended up making the salad.
Meanwhile, we had a crop of gorgeous tomatoes ready to harvest in my husband’s garden. Vine-ripened, home-grown tomatoes trump store-bought any day so the store-bought bowl remained full.
I didn’t want the tomatoes to go bad before we had a chance to eat them so I decided to roast them and make a quick, rustic sauce.
I LOVE roasted tomatoes! In fact, my recipe for Roasted Grape Tomatoes is one of my go-to, weeknight side dishes.
I wanted to incorporate that same sweet smoky depth into my tomato sauce, and I’m thrilled with the results.
This recipe was surprisingly quick and easy to make because I didn’t bother to peel or seed the tomatoes. I pulled a few of the skins out from the larger tomatoes, but otherwise I just left them in the sauce.
You could make this with scallops, or mussels, or even sweet Italian sausage. I had some shrimp in my freezer, so that’s what I made and it was yummy!
My husband and I had this served over zoodles, and my two sons had it over spaghetti. While they usually eat what we are eating, I don’t insist that they live completely grain/gluten free, and I do make them pasta sometimes.
Zoodles are simply zucchini that has been sliced with a spiral vegetable slicer. Thay are a great, low carb and nutritionally dense substitution for pasta. We love them! You can find more instructions on how to make zoodles in my post for Zoodles with Shrimp in Pink Sauce:
Note, this recipe calls for some optional grass fed butter and parmesan. I eat dairy so I included it, but you could certainly leave it out, it's not critical. You could also substitute chicken broth for the white wine and make this a Whole-30 dish.
For instructions with cooking process photos, scroll past the recipe.
Instructions with cooking process photos:
Preheat oven to 400 degrees.
Spread the tomatoes onto a foil lined sheet pan. Drizzle with 2 Tbs olive oil and salt and pepper to taste. Toss to coat.
If some of the tomatoes are much larger than the others you can cut these in half, and set them cut-side-down onto the pan.
Roast the tomatoes in a 400-degree oven for 20 minutes, until they begin to soften, release liquid and char in places.
Meanwhile, wash and pat dry the peeled and deveined shrimp, season with salt and pepper.
Heat a wide pan with high sides, such as a Dutch oven or a large frying pan, over a medium burner.
Coat the bottom of the pan with 1 Tbs olive oil. Sauté the shrimp until they turn opaque and pink, for about 3 minutes.
Turn off the burner and remove the shrimp to a separate plate and reserve. They will continue to cook off the heat.
Once the tomatoes have come out of the oven, return the same pot that you used to cook the shrimp to a medium-low burner.
Add one tablespoon of olive oil to the pan. Sauté the chopped garlic until it begins to brown slightly and turn fragrant, about a 1 & ½ minutes.
Scrape the roasted tomatoes with any collected juices into the pan with the garlic.
Stir in white wine, balsamic vinegar, and ½ tsp fine grain salt.
Raise heat to medium. Use a potato masher or the back of a large spoon to break up the tomatoes.
Pick out the larger thicker tomato skins, but the rest of the skins can remain in the sauce.
Bring mixture to a boil and then lower a simmer.
Simmer uncovered for 10 to 15 minutes, stirring frequently. The sauce will reduce and thicken.
At this time, if you tolerate dairy, you can stir in one tablespoon of grass-fed, pasture-raised butter, to add some creaminess. This step is optional.
Stir in the torn fresh basil leaves.
Return the shrimp to the pan along with any collected juices, and stir.
Taste the sauce and adjust seasonings with more salt and pepper if needed.
Serve Roasted Tomato Sauce with Shrimp over zoodles.
Garnish with freshly grated parmesan (optional).
I love adding a whole, unprocessed and healthy twist to classic recipes. My food is often grain-free, usually gluten-free, and always unprocessed.
This looks amazing!! Just bought some shrimp, so I'm about to make this! Can't wait to see and taste how it comes out!!
Thanks Jane! I hope you enjoy it!
I love spiralized veggies, and the photos of the sauce with the shrimp is making my mouth water.... 🙂 I will be making this soon!
Thanks! I hope you enjoy it!
I just made this. Except I didn't use noodles. I grilled small red potatoes instead. But it came out so delicious. My boyfriend went bananas over it. Haha. One of my new favorite dishes. Thanks for sharing this!
Thanks Cindy! So glad you liked it!!
[…] Roasted Cherry Tomato Sauce with Shrimp […]
[…] 6. Roasted Cherry Tomato Sauce With Shrimp Did you notice about this recipe is for tomato sauce with shrimp instead of shrimp with tomato sauce? That’s because this recipe is all about the sauce, and the cherry tomatoes steal the show with garlic, balsamic vinegar, grass-fed butter, olive oil, and white wine. […]
Just made this this evening--SO delicious! We served it over spaghetti squash. I might use a pinch of red pepper flakes for a little kick! Thank you for sharing this recipe--it's a keeper!
That's awesome! You're making me want this for dinner!
This was delicious! I added some cayenne for some spice and it worked out well.
Does the sauce store well? I would love to make a big batch and save some.
Yes, it does store well!
You didn't cook the zoodles? This recipe looks delicious!!
Sorry for the confusion. The Zoodles instructions are on my recipe for Zoodles with Shrimp in Pink Sauce
For the Zoodles:
-Make zoodles, (zucchini noodles) with a spiral vegetable slicer. Use one large zucchini (or two small), per person.
-Place zoodles in a microwavable bowl, and salt to taste. (The salt helps remove the water from the zoodles, but don’t over-salt them!)
-Cover the bowl with a plate and microwave on high for 5 minutes. Stir and microwave for 3 more minutes. Drain zoodles in a colander, and then wring them out in a clean dishtowel.
-Return zoodles to colander or to a serving dish.
Hi, the instructions for the zoodles are on my post for
For the Zoodles:
Make zoodles, (zucchini noodles) with a spiral vegetable slicer. Use one large zucchini (or two small), per person.
Place zoodles in a microwavable bowl, and salt to taste. (The salt helps remove the water from the zoodles, but don’t over-salt them!)
Cover the bowl with a plate and microwave on high for 5 minutes. Stir and microwave for 3 more minutes. Drain zoodles in a colander, and then wring them out in a clean dishtowel. Return zoodles to colander or to a serving dish.
Serve the Shellfish with Pink Sauce over the Zoodles, and garnish with some grated parmesan cheese.
We made this tonight, but subbed in cold water Canadian lobster tails and cut back on the tomatoes. Great recipe with great flavors!
I made this tonight and the flavors were amazing!! I did add crushed red pepper which gave it a nice kick.
I made this for dinner tonight. I had to adjust things a bit because there are only two of us. We didn't have any basil (boo hoo) but everything else wa in there.
It was fantastic! I would definitely make this again. thank you ....
Delicious! I am making it again to use all the cherry tomatoes in my garden. I did not add garlic, but instead sautéed cut up green peppers. I also served it over linguini. Left overs were great too.
This recipe looks awesome. Can I use roma or regular tomatoes in place of the cherry tomatoes?
You can use regular tomatoes, yes.
I have to say I tried this recipe added mushroom and onions
Omg it’s bomb, thank you so much!!
I'm so glad you enjoyed it! Tha mushrooms and onions sound like a great addition 🙂