While the shrimp is marinating, cook the pasta according to package instructions and then drain, reserving 1/2 cup of the cooking water.
In a skillet, toss the tomatoes in a bit of olive oil and season with salt. Transfer to the oven and roast for 20-30 minutes until blistered and browning. Remove the skillet from the oven and transfer to the stovetop.
Using the back of your spoon, carefully mash the tomatoes and add the capers, sugar, and crushed red pepper to taste. Toss to combine. Bring to a boil over medium high and reduce heat and simmer for 10 minutes to allow the flavors to meld.
Add the reserved pasta cooking water and then toss the pasta in the sauce, using tongs to make sure the sauce coats the pasta well. Keep warm until the shrimp is ready.