Angel Hair Pasta with Roasted Tomatoes and Shrimp

1 (16 oz) pkg angel hair pasta
2 pints grape tomatoes
1/4 cup EVOO
4 cloves garlic, thinly sliced (I used minced)
1 pound peeled and deveined shrimp (raw)
1 Tbsp red wine vinegar
1 tsp sugar
1 tsp salt
4 oz goat cheese, crumbled (I used Feta)
1/4 cup chopped fresh parsley (I omitted this)

Preheat oven to 400.

Line a baking sheet with aluminum foil. 

Bring a large pot of salted water to a boil over high heat.  Add pasta and cook according to pkg directions.  Drain and keep warm

Spread tomatoes in a single layer on prepared baking sheet.  Drizzle with EVOO, stirring to coat.  Add garlic to pan, stirring to combine.

Bake, stirring halfway through, for 20 to 25 minutes or until tomatoes begin to burst.

Add shrimp to tomato mixture and bake for 3 to 4 more minutes or until shrimp are cooked through.

Mix vinegar, sugar and salt, stirring well.  Pour over tomato and shrimp.  Spoon over cooked pasta.

Top with goat or feta cheese and parsley, tossing gently to combine. 

Serve immediately.

***I found this recipe in a Paula Deen magaize.  We really enjoyed it and look forward to eating it again.  This recipe makes alot so it's great for parties or when taking supper to someone.