This scrumptious dinner recipe for Shrimp with Goat Cheese and Roasted Tomato Sauce is easy enough for a weeknight dinner or perfect for a fancy dinner party. It's a saucy dish so serve it tossed with pasta or with a loaf of crusty bread.
Recipe review
A quick look at this recipe
- Recipe Name: Shrimp with Goat Cheese and Roasted Tomato Sauce
- Ready In: 10 minutes prep, 50 minutes cook time, 1 hour total time
- Serves: 6
- Calories: 418 per serving
- Main Ingredients: Shrimp, tomatoes, goat cheese, garlic, chicken stock, parmesan cheese, basil
- Difficulty: Easy
Kudos to my stepmom for this roasty, garlicky and creamy shrimp recipe. She is a fantastic cook and prepared this dish for our family when we were vacationing at the Jersey Shore many years ago.
As I always keep a frozen bag of shrimp in the freezer. It makes it easy to whip up this cold shrimp salad; it's a summertime favorite. And my shrimp tacos are a frequent request when family visits.
And in about an hour (most of that time is while the tomatoes, onions and garlic to roast), I can make this delicious shrimp cheese pasta recipe any night of the week.
Jump to:
Ingredients
- large plum tomatoes
- onion
- garlic
- extra virgin olive oil
- kosher salt and freshly ground pepper
- shrimp ~ pick up some in the freezer section of the grocery store
- white wine
- reduced sodium chicken stock
- goat cheese
- fresh basil
- Parmesan cheese
I am a fan of easy dinner recipes that get a jump start in the oven. The base for the sauce ~ tomatoes, garlic and onions ~ roast in the oven. Wine and chicken stock add a complex and concentrated flavor to the sauce. Also, a generous amount of tangy goat cheese makes the sauce extra creamy.
Amy' expert tips
- Roasting of the tomatoes is essential. It enhances and intensifies the flavor of even the most ho hum tomatoes. Along with a generous amount of garlic and onions, the roasted tomatoes make a splendid base for the sauce. The natural sweetness of the ingredients emerges as they are roasted.
- Use a white wine that you like to drink. A Chardonnay, Pinot Grigio, or Sauvignon Blanc all are wonderful in the recipe. Just skip the "cooking wine" available at the grocery store. It contains salt and does not have a pleasant taste.
- Frozen shrimp are perfect for this recipe. I love that they are readily available year round in the freezer section of the grocery store. Keep a 2 pound bag of frozen large shrimp on hand. Thaw the crustaceans quickly ~ just place in a bowl of cold water for about 15 minutes.
- Crumble the goat cheese before adding it to the sauce. It will be easier to stir into the tomato and wine sauce and adds a hint of creaminess. Cream cheese can be substituted for the goat cheese if you would like.
- A handful of herby basil is my first choice for this recipe. But in a pinch, substitute a teaspoon of dried basil.
Serve this shrimp recipe over pasta (regular or zucchini) or with a loaf a crusty bread to sop up all the delicious sauce. Or it can be enjoyed just as is with a side of your favorite vegetables.
More seafood recipes
- If you're looking for a super simple appetizer or easy dinner recipe, try these mussels marinara.
- Korean barbecue shrimp is a sweet, salty and spicy Asian twist on barbecue shrimp.
- For a dinner made on a single baking sheet, my sheet pan maple salmon, sweet potatoes and Brussels sprouts is always a favorite.
- This Manhattan clam chowder is a recipe I got from my stepmom. It's the BEST chowder recipe.
- This Tuna ceviche is so refreshing and is impressive to serve.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Shrimp with Goat Cheese and Roasted Tomato Sauce
Ingredients
- 5 large plum tomatoes, about 5 cups chopped
- 6 garlic cloves, chopped
- 1 medium onion, about 2 cups sliced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- ½ cup white wine
- 1 ¾ cups reduced sodium chicken stock
- 2 pounds large shrimp, 21 to 25 per pound, peeled/deveined
- ¼ pound goat cheese, crumbled
- 10 basil leaves, thinly sliced
- ½ cup packed Parmesan cheese, freshly shredded
- Pasta and/or bread for serving
Instructions
- Preheat oven to 425 degrees. On a large baking sheet toss tomatoes, garlic, and onion with the extra virgin olive oil, salt, and pepper. Roast for 40 minutes, stirring after 20 minutes.5 large plum tomatoes, about 5 cups chopped, 6 garlic cloves, chopped, 1 medium onion, about 2 cups sliced, 3 tablespoons extra virgin olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper
- Heat a large sauté pan to medium high and add the roasted tomato mixture.
- Add the white wine and bring to just boiling. Cook for about 2 to 3 minutes.½ cup white wine
- Add the chicken stock and bring the sauce to a simmer.1 ¾ cups reduced sodium chicken stock
- Add shrimp and cook for 3 to 5 minutes or until they are just cooked through.2 pounds large shrimp, 21 to 25 per pound, peeled/deveined
- Add the crumbled goat cheese and stir until it is melted.¼ pound goat cheese, crumbled
- Stir in the basil and Parmesan cheese.10 basil leaves, thinly sliced, ½ cup packed Parmesan cheese, freshly shredded
- Season to taste and serve as is, over pasta or with bread.Pasta and/or bread for serving
Lisa Diane Spinelli says
This is my first review and I cook a lot! This was so easy and tasted so good! Will be making it again soon, thank you!
Lisa
Amy Casey says
Thanks so much for your review Lisa! I'm so glad you enjoyed the recipe. This one has been a favorite in our family for years. The goat cheese adds such a nice creaminess and tang to the sauce.
Rosemary Colucci says
Hi, this recipe sounds perfect. I roasted the tomatoes, onions and garlic ahead of time and then I processed them in my blender to make a creamy sauce. When I cook the shrimp in the sauce should I reduce the amount of chicken stock and white wine so it’s not too runny?
Amy Casey says
Rosemary, I haven't tried processing the roasted vegetables. I can't attest to how runny the sauce will be with the full amount of chicken stock. You can always add all the stock and reduce it over low heat until your desired thickness. Then add and cook the shrimp. Lastly add the 2 kinds of cheese and they'll also thicken the sauce. Let me know how it turns out for you.
Adam says
Just made this and love it. Easy to follow and make, tastes delicious. What would you recommend to make it spicier? I ended up with too much liquid for my taste with amounts recommended is all.
Amy Casey says
So glad you enjoyed my recipe Adam. You can add red pepper flakes to make the dish spicier. Or try some shakes of your favorite hot sauce. I love to serve this over pasta so it soaks up all the sauce. Or serve it with crusty bread for dipping.
Gina says
This was excellent! I used grape tomatoes and the flavors were wonderful! No leftovers!
The tomato sauce alone is great.
Amy Casey says
Thank you Gina! I'm so glad you enjoyed my recipe.
Home Cook says
I can't wait to try this one out. I love seafood dinners that are really low maintenance, like this one. I wonder if you think this could work with simmering chunks of fresh salmon? I feel like the flavor of the wild salmon would work well with the tomatoes and goat cheese.
Amy Casey says
Salmon would be delish in this recipe!
Hiede Vermilyer says
Made this last night for a dinner party of 6. We loved it and it was soooo easy!
Amy Casey says
I'm so glad you enjoyed the recipe! It is an all-time favorite. I love the tang the goat cheese adds to the sauce.