Roasted Tomatoes, Shrimp and Goat Cheese with Farfalle

This is one of those summer dishes that benefits from big, juicy tomatoes, fresh basil picked right from your garden, shrimp caught the same day they are cooked, and goat cheese bought at a farmer’s market. I paint a pretty good picture, don’t I?

Well, I had none of the benefits of the ingredients so eloquently explained above. Being that it is still spring and barely a daffodil has sprouted out of the ground, I had to scrounge for my ingredients. To make Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle, I used faintly red plum tomatoes probably grown in a hothouse, basil off the shelf at the grocery store, and frozen shrimp and goat cheese from Costco. The dish still turned out as I had hoped. It is one of my go to recipes that I have adopted from my Step mom. Great ingredients make it better, but everyday ingredients still equate to one of our family favorites – at least for 3 out of the 5 of us.

The Husband said, “This is one of the best things you make. I love the rich sauce.” I ate too much which usually happens when I make this dish. I had to change into my pajama pants right after dinner. My Oldest is one to always make me feel good about my cooking; she had two servings. We won’t even discuss My Middle One and No Thank You Boy. I got them to eat roasted beets with goat cheese yesterday. I was not expecting any culinary miracles tonight. Some farfalle with homemade marinara for the Boy and plain old buttered noodles for his sister was as adventurous as they got. Their loss.

I couldn’t wait until summer to prepare Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle. It is just too good of a dish to have only during one season of the year.

Roasted Tomatoes with Shrimp, Goat Cheese and Farfalle

The total prep time for this dish is about 1 hour. Active cooking time is only about 15 minutes making this an impressive entrée for serving guests or an almost effortless weeknight dinner.

Serves about 6

1 pound farfalle, cooked and drained
4 cups chopped fresh tomatoes
6 garlic cloves, chopped
½ large Vidalia onion, diced
olive oil
½ cup white wine
1 ¾ cups chicken stock
1 ½ pounds large shrimp, peeled
¼ pound goat cheese, crumbled
about 15 basil leaves, chopped
Parmesan cheese, freshly grated

Preheat oven to 425 degrees. On a large baking sheet toss tomatoes, garlic, and onions with about ¼ cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Roast for 40 minutes, stirring after 20 minutes.

Heat a large sauté pan to medium high and add the roasted tomato mixture. Add the wine and bring to a boil. Cook for about 2 - 3 minutes. Add the chicken stock and bring to a simmer. Add shrimp and cook for 2 – 3 minutes until just cooked through. Stir in the crumbled goat cheese until it is melted.

In a large serving dish, combine the shrimp and tomato mixture with the farfalle. Toss with some of the basil, reserving a couple tablespoons for garnish. Sprinkle with Parmesan cheese. Serve immediately.


Leah said...

I'm totally laughing that you went to put your pj pants on after dinner! That is so funny, and I would have done the same thing here tonight, except I was still wearing my tennis skirt from this afternoon, which allowed me to have waaaaayyyyy too much spaghetti and meatballs in stretchy lycra comfort!

I would have done a post of the dishes I made, but for ONCE the whole DamFam agreed on a dinner and there wasn't a single meatball left for a photo op. Dang.

Back to your post tho', I just love shrimp, pasta, and goat cheese. Yours looks absolutely company worthy!

Obsessive Foodie or Food Addict....You Decide said...

I love goat cheese....I put it on everything and could bathe in it. I love it on pizza!

grace said...

two great things: roasted tomatoes and elastic-waisted britches. :)

Mental P Mama said...

Yum. Just. Yum.

Lori said...

Yum. Looks fantastic. Hey I see you are almost to 100. You should have some kind of celebration. Thats a lot of blogged dinners.

Mike of Mike's Table said...

lol "No Thank You Boy"

Finicky eaters aside, this sounds like a really tasty dinner that would just hit the spot. I think like bacon, goat cheese makes everything better.

Chef Erik said...

Hey now! This looks great. I love shrimp with goat cheese. I made heart shaped ravioli with shrimp, goat cheese, and sun dried tomatoes. It was for Valentine's day, and my customers went bananas for it. Something about the sweetness of the shrimp and the tartness of the goat cheese that blend so well together. I bet the vidalia onions add to the whole experiance as well. Bravo!

Peter M said...

Hello, Canarygirl sent me over and this pasta dish rocks!

amycaseycooks said...

leah - love your blog. I think we are living in parallel universes in different parts of the US. I have to put on my pj pants after most meals!!

obsessive foodie - I forget how much I like goat cheese, then I go on goat cheese overload and use it in everything.

grace - I can't wait for tomato season here in NJ and I just bought some new summer pjs with a nice elastic waistband!!

mental p mama - thanks for visiting!

lori - I can't believe I'm almost 100. There are many more to come - stay tuned.

mike - No Thank You Boy surprises me sometimes with what he likes/dislikes. I think bacon would be a good addition to this recipe.

chef erik - your meal sounds tasty. I made a goat cheese, carmelized onions, and goat cheese spread for crostini - YUM!

peter m - glad to see you here. Goat cheese + shrimp + tomatoes + onions + garlic = delicious dinner!

Teresa said...

I forgot to tell you how much I *loved* this one! I made it for myself the other night and almost ate it all in one sitting! Love, love, LOVE it!