Prep time 5 minutes
Cook time 25 minutes
Yield: Serves or Makes 1
Preheat the oven to 425ºF. Drizzle the tomatoes with 1 teaspoon olive oil. Roast until blistered, about 15-20 minutes.
To make the shrimp, heat 1 tablespoon of olive oil in a large cast iron skillet over medium-high heat. Cook the shrimp until crisp, about 3 minutes per side. Season with salt and pepper.
To make the pesto, process all ingredients in a food processor until smooth.
To assemble the bowl, top the pasta with pesto. Keep the rest reserved in a container in the fridge for up to 1 week. Add the shrimp, tomatoes, and olives, then sprinkle with goat cheese and Parmesan.