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Roasted Tomato and Shrimp Pasta Recipe

roasted tomato shrimp pasta

Are you looking for some dinner inspiration that your whole family will love? Try our roasted tomato and shrimp pasta!

Many people think that pasta can’t be a nutritious option– but it absolutely can be a balanced (and delicious) meal option that hits all of our nutrition priorities. This recipe includes whole grain pasta for fibre, vegetables packed with vitamins and minerals, and shrimp for a protein source.

Pasta dishes like our shrimp pasta are also great because you can customize them with ingredients that you have on hand. If you want to swap out vegetables for what’s already in your fridge, you can easily do that– which is perfect for a busy mama trying to make balanced meals for the whole family.

Roasted Tomato and Shrimp Pasta Recipe

Yield: 6 to 8 servings


5 tbsp olive oil, divided

3 cups grape tomatoes, halved lengthwise

8 garlic cloves, halved

½ tsp salt

½ tsp pepper

375g whole wheat linguine (or pasta of choice)

400g shrimp, peeled

½ tsp red pepper flakes

1 tsp garlic powder

½ tsp paprika

2 cups kale, finely chopped

⅓ cup reserved pasta water

1 lemon, juiced

½ cup parmesan cheese, freshly grated

Salt and pepper to taste

  1. Preheat your oven to 350°F. While the oven is preheating, add grape tomatoes, garlic, and salt and pepper to a large mixing bowl. Drizzle with 3 tbsp of olive oil and toss to coat. Spread evenly on a large baking sheet with parchment paper and bake in the oven for 35 to 40 minutes until soft, stirring halfway through.

  2. While your tomatoes are baking, cook your whole wheat linguine as per package instructions making sure to save ⅓ cup pasta water before draining.

  3. Pat the shrimp dry with a paper towel. In a medium mixing bowl, toss together shrimp with 1 tbsp of olive oil, red pepper flakes, garlic powder, and paprika. 

  4. Place a large skillet over medium heat and add 1 tbsp olive oil. Once heated, add your shrimp to the skillet and cook for about 2 minutes on each side. Add the kale and saute for another 1-2 minutes, stirring occasionally. 

  5. Add your roasted tomatoes, garlic, and pasta to the skillet. Add your reserved pasta water, lemon juice, parmesan cheese, and salt and pepper to taste. Stir until fully combined. Enjoy!


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