Heirloom Tomato Pasta with Roasted Shrimp - Danielle Walker Print

Heirloom Tomato Pasta with Roasted Shrimp

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 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!