Heirloom Tomato Pasta with Roasted Shrimp - Danielle Walker

Summer is almost over! This makes me happy and sad at the same time. I love the warmth of summer and the time together as a family, but I love the transition to fall because well, it puts me super close to decorating for Christmas (ha). But for me, enjoying this time and the last gasps of summer is all about the bounty of produce and what we can make with it. I came across an old version of this recipe and was inspired to make a few tweaks and whip it up the other night. This Heirloom Tomato Pasta with Roasted Shrimp is the perfect reminder of the abundance of summer — a light, delicate, slightly sweet, but savory and hearty dinner. And…it’s ready in 25 minutes 🙂

image of heirloom tomato pasta with roasted shrimp in a bowl on a counter

Shrimp and prawn difference

Since some of my recipes call for prawns and some for shrimp, I’m asked often about the difference. Prawns tend to be larger, a bit meatier, and some say sweeter than shrimp. But they can also be more expensive. I think of prawns and shrimp as pretty interchangeable, so you should feel free to pick up whichever you’d prefer! The larger the prawn or shrimp, the longer it will take to cook, but they’re both very quick-cooking proteins. Keep in mind if you use very small shrimp that they’ll cook very fast. So just pay attention to when they turn pink and curl up as this means they’re cooked and ready to come off the heat!

What are heirloom tomatoes?

Heirloom tomatoes are varieties that have been grown for nearly 50 years without crossbreeding. They are a specialty item, not mass produced, and are bred for their beautiful flavors and not their shelf life. They have a short season, but MAN, are they special and delicious. Their intense flavor is so unique and for a lack of a better descriptor, I think they taste as richly tomato-ey as tomatoes should taste! If you can’t find heirlooms at your grocery store or farmer’s market though, you can use Roma tomatoes for this recipe.

image of heirloom tomato pasta with roasted shrimp in a bowl on a counter

Shrimp in tomato sauce

To me, shrimp and heirloom tomatoes go so well together because both have a delicate sweetness that really are showcased in this dish! The tomatoes get a quick 15-minute roast in the oven with olive oil, basil, and garlic. This allows their flavors to develop while you boil water for pasta. Then, the shrimp goes in with the tomatoes, along with pine nuts, lemon juice, and spinach for another 5ish minutes. The flavors meld just beautifully and it’s ridiculously easy to get this dinner on the table.

Roasted shrimp

This recipe takes only 20-25 minutes and is mostly hands-off with the oven and a pot of boiling water doing most of the work here. This makes it perfect for summer when you need something quick and easy for yourself and/or your family. Deliciously filling with a delicate summery flavor, I hope you enjoy this Heirloom Tomato Pasta with Roasted Shrimp!

Easy weeknight gluten free dinners

If you’re looking for more easy, weeknight gluten-free dinners, here are a few favorites that I turn to when I need quick and easy.

Paleo BBQ Bacon Burger Bowls 

image of a bbq bacon burger bowl on a counter with knife and fork

Instant Pot Spaghetti & Meatballs 

image of instant pot spaghetti and meatballs in a white bowl on a counter

15-Minute Veggie Packed Fried Rice

image of a bowl of 15 minute veggie fried rice


Heirloom Tomato Pasta with Roasted Shrimp

  • Author: Danielle
  • Prep Time: 3 minutes
  • Cook Time: 22 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Oven


  • 1 pound diced heirloom tomatoes
  • ½ cup freshly chopped basil leaves
  • 2 garlic cloves, minced 
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon cracked black pepper
  • 1/2 pound jumbo shrimp, peeled and deveined
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pine nuts
  • 2 cups fresh baby spinach
  • 2 12-ounce boxes of gluten-free pasta, cooked al-dente 


  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large casserole, mix tomatoes, basil, minced garlic, olive oil, sea salt, and cracked black pepper.
  3. Roast the tomato mixture for 15 minutes until tomato skins have shriveled and the juices bubble.
  4. Add the shrimp, lemon juice, pine nuts, and baby spinach to the casserole dish.
  5. Continue baking until the shrimp turns pink, 5 to 7 minutes.
  6. Serve over cooked gluten-free pasta and garnish with more basil.


Jumbo shrimp, prawns, or regular shrimp all work here!


Heirloom Tomato Pasta with Roasted Shrimp

image of heirloom tomato pasta with roasted shrimp in a bowl on a counter


Leave a Reply

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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star