Preheat oven to 400 degrees to roast the shrimp.
Start a pot of boiling water to cook pasta following package instructions. Cook till aldente, drain and set aside to cool.
While pasta is cooking, prepare shrimp for roasting. Line a baking sheet with foil, spread shrimp out, drizzle with olive oil, and season with salt and pepper. Shrimp will take 8-9 minutes or until they turn pink and no longer translucent.
Fill a small microwave bowl with a ½ cup of water. Microwave for 30 seconds and place sun-dried tomatoes in bowl. Set bowl aside.
While shrimp and pasta are cooking heat a small skillet over medium-low heat. Add 1 tablespoon of olive oil and sauté shallots and garlic. Cook for 2-3 minutes or until shallots are translucent being careful not to burn garlic. Set aside to cool.
In a large bowl add cooled pasta, tomatoes, cucumbers, cooled shrimp and cubed cheese.
In a blender add cooled shallots and garlic, red wine vinegar, olive oil, sun-dried tomatoes, salt, pepper, Italian seasoning and red pepper flakes. Blend until smooth.
Add sun-dried tomato dressing to pasta bowl, stirring to incorporate dressing on all ingredients. Serve chilled