Preheat oven to 250° F. Place tomatoes on a sheet tray and drizzle with a tablespoon of olive oil, salt, and pepper. Cook for 1 hour.
Bring a large pot of water to a boil, cook pasta according to package directions. Drain pasta reserving 1 cup pasta cooking water.
Meanwhile in a skillet sauté onion with remaining olive oil until translucent and thoroughly cooked, about 4 minutes.
Stir in shrimp, red pepper flakes, and brown well over high heat. Deglaze with wine and reduce to half.
Combine pesto and pasta then add shrimp mixture, cook over high heat. Add reserved water to desired consistency.
Remove from the heat, garnish with cheese, tomatoes, and parsley before serving.
0 servings