Bucatini with Shrimp and Roasted Tomato sauce

1.Roast your tomatoes at 400F till all of the juices burst out, remove from oven. I used those Campari tomatoes on the vine, cut in half drizzled with olive oil, S&P.
2.While tomatoes are roasting saute some shaved garlic in olive oil and toss your shrimp in there, remove when they're almost done.
3. Toss in some white wine, reduce a little and scrape all the tomatoes and every bit of the juices into the pan,
4. Add back your shrimp, toss in some chopped basil, and blend it all with your favorite pasta, bucatini works well with this.