Shrimp Pomodoro Pasta
Indulge in the vibrant flavors of Shrimp Pomodoro Pasta, a restaurant-quality dish that’s surprisingly easy to make at home! This recipe combines tender, juicy shrimp with a light and zesty tomato sauce made from sweet cherry tomatoes, aromatic garlic, and a hint of red pepper flakes for a touch of heat. Tossed with al dente spaghetti and elevated by a splash of optional white wine, this dish is finished with fresh basil and a sprinkle of Parmesan cheese for a truly irresistible meal. Ready in just 35 minutes, this one-pan wonder is perfect for busy weeknights yet elegant enough for a romantic dinner. Serve it up for a taste of the Italian coast right in your kitchen!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb shrimp (peeled and deveined)
- 2 cups cherry tomatoes (halved)
- 4 cloves garlic (minced)
- 3 tbsp olive oil
- 0.5 tsp red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup white wine (optional)
- 0.25 cup fresh basil (chopped)
- 0.25 cup parmesan cheese (grated, for garnish)
- 4 quarts water (for boiling pasta)
Instructions
Bring a large pot of water to boil. Add a generous pinch of salt and cook the spaghetti according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the spaghetti aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Season the shrimp with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Add the shrimp to the hot skillet and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 1 minute, until fragrant, being careful not to burn the garlic.
Add the cherry tomatoes, red pepper flakes, 0.5 teaspoons of kosher salt, and 0.25 teaspoons of black pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices.
If using, pour in the white wine and simmer for 2-3 minutes to let the alcohol cook off and to deepen the sauce’s flavor.
Return the cooked shrimp to the skillet and toss to combine with the tomato sauce.
Add the cooked spaghetti to the skillet, along with 0.5 cups of the reserved pasta water. Toss well to coat the pasta in the sauce. Add more pasta water, a little at a time, if the sauce is too thick.
Stir in the fresh basil, reserving some for garnish.
Divide the pasta among serving plates. Top with freshly grated parmesan cheese and the reserved basil.
Serve immediately and enjoy this fresh and flavorful dish!
Nutrition Facts
Calories |
1750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 11.8 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 20.9 mcg | 104% | |
| Calcium | 980 mg | 75% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2297 mg | 49% | |
*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.
