Pasta with Shrimp Pomodoro Sauce
Elevate your weeknight dinner game with this irresistible Pasta with Shrimp Pomodoro Sauce—an elegant yet simple dish that combines tender pasta, succulent shrimp, and a vibrant tomato-basil sauce. Perfectly al dente spaghetti or linguine is tossed in a rich, garlicky pomodoro sauce made from sweet canned tomatoes and fragrant fresh basil, with a hint of heat from optional red pepper flakes. Juicy shrimp, seared to perfection, add a delightful protein boost, while freshly grated Parmesan cheese lends a savory, creamy finish. Ready in just 40 minutes, this Italian-inspired recipe is an ideal choice for a quick yet flavorful dinner that feels like dining at a trattoria. Serve it with crusty bread and a fresh salad for a complete meal everyone will love!
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Recipe Information
Ingredients
- 12 oz Pasta (spaghetti or linguine)
- 1 lb Shrimp (peeled and deveined, tails optional)
- 3 tbsp Olive oil
- 4 cloves Garlic (minced)
- 0.25 tsp Crushed red pepper flakes (optional)
- 1 can Canned whole peeled tomatoes (28 oz can)
- 0.25 cup Fresh basil leaves (chopped, plus extra for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Parmesan cheese (grated, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the shrimp in a single layer, sprinkle with a pinch of salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and crushed red pepper flakes, if using, and sauté for 30 seconds until fragrant.
Add the canned tomatoes, crushing them gently with your hands or using a spoon to break them into smaller pieces. Stir in the salt and black pepper, and bring the sauce to a simmer. Let the sauce cook for about 10 minutes, stirring occasionally, until slightly thickened.
Stir in the fresh basil and return the cooked shrimp to the skillet. Cook for 2-3 more minutes, allowing the shrimp to heat through and absorb the flavors of the sauce.
Add the cooked pasta to the skillet and toss to coat in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Serve the pasta hot, garnished with extra fresh basil and grated Parmesan cheese.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 5069 mg | 220% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 2.9 g | ||
| Protein | 174.9 g | 350% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1534 mg | 118% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1497 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
