Shrimp Pomodoro
May 31st, 2010 by katie
Shrimp Pomodoro is one of my favorite pasta dishes. Fresh tomatoes, basil, garlic, and white wine all come together to create a delicious yet light sauce. Paired with hearty penne and plump shrimp, it is a great summer dinner-perfect for ripe tomatoes and smaller appetites.
Shrimp Pomodoro
serves 6, prep 15 min, cook 30 min, adapted from kalofagas.ca- 1 lb shrimp, thawed, peeled, and deveined
- 1/3 cup olive oil
- salt and pepper, to taste
- 1 onion, diced
- 6 cloves garlic, minced
- 1/2 cup dry white wine
- 6 plum or Roma tomatoes, roughly chopped
- 1/4 tsp crushed red pepper flakes
- 1/2 cup basil, julienned
- 1 lb penne pasta
- Heat oil in a skillet over medium-high heat.
- Add shrimp and cook briefly until pink and opaque.
- Season shrimp with salt and pepper and remove to a plate with a slotted spoon.
- Add onion and garlic to hot oil and cook until onion is soft.
- Add wine and cook 5 minutes.
- Add chopped tomatoes and cook 20 minutes or until tomatoes have released their liquid and softened.
- Meanwhile, boil a large pot of water and salt if desired.
- Add pasta and cook per package instructions.
- When pasta and sauce are ready, add red pepper flakes, basil, shrimp and pasta to skillet with sauce. Stir to coat noodles evenly. Serve.
If your sauce gets too dry, add a few splashes of olive oil or white wine.
May 31st, 2010 at 8:29 am
I really love pasta, especially penne (for some reason). This looks phenomenal! I’ll definitely try it soon.
May 31st, 2010 at 8:45 am
So happy to learn that you enjoyed this easy and delicious pasta dish. I make this often on Fridays when I take a break from meat.
June 1st, 2010 at 6:17 am
This is like the perfect meal for me, I love pasta dishes and shrimp is like my all time favorite. I have quite a number of pasta recipes with shrimp in it but this recipe of yours is quite different. I also like the fact that it is quite spicy (or at least I think I can adjust it). Thanks for sharing this by the way.
June 8th, 2010 at 6:49 am
this is my kind of pasta!! looks delicious!
July 8th, 2010 at 7:38 am
Love the idea of taking the shrimp out and cooking the tomatoes in the shrimp oil with the rest of the flavors.
March 6th, 2011 at 7:16 pm
I cooked this last night for my parents using spaghetti instead of penne, and they absolutely loved it. It is such a simple recipe, but the result is amazing. The taste and smell of the shrimp oil really does come through. Thanks so much for sharing!
August 14th, 2012 at 9:07 am
I made this over spaghetti squash in place of pasta last night – very good. Thanks!
December 3rd, 2013 at 2:24 pm
[…] Thursday- Shrimp Pomodora […]
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