Recipes Dinners Dinners By Time and Ease Quick Dinners

Pasta Pomodoro with Shrimp

Pasta Pomodoro—angel hair pasta tossed with sautéed shrimp, garlic, tomatoes, and basil. Only 30 minutes!

Pasta Pomodoro with Shrimp
Elise Bauer

What's your go-to quick midweek meal? Mine often involves angel hair pasta, because it cooks in only 3 minutes. My other standby is shrimp, which also cooks almost as fast.

In this Pasta Pomodoro with Shrimp we are using both, and tossing them with quickly cooked fresh tomatoes (that's the "pomodoro" part), garlic, and basil.

You could use canned tomatoes, but if tomatoes are in season, and they are ripe and juicy, you can use them with hardly any extra time.

September is peak tomato season here in Sacramento, even more than August. Our tomatoes are all ripening at once, catching the last rays of sunshine before we slip into fall. They're sweet and ripe, perfect for using for a quick pasta dish like this one.

Pasta Pomodoro with Shrimp
Elise Bauer

Fresh tomatoes do require peeling which you can easily accomplish by scoring them and blanching them in boiling water. Our trick for saving time? Since you're already boiling water for the pasta, you can use that water for a minute to blanch the tomatoes, before cooking the pasta.

Pasta Pomodoro with Shrimp

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 3 to 4 servings
To safely defrost frozen shrimp, place in a bowl of ice water.

Ingredients

  • 1/2 pound angel hair pasta
  • 3/4 pound raw, peeled, deveined shrimp (medium sized)
  • 4 medium ripe tomatoes
  • 3 cloves garlic, minced
  • 1/3 cup torn fresh basil leaves
  • 3 tablespoons extra virgin olive oil (divided, 1 Tbsp and 2 Tbsp)
  • Salt
  • Pepper

Method

  1. Blanch and peel the tomatoes

    Fill a large pot with 2 quarts of water. Bring to a boil. (You will be using this water to both blanch the tomatoes and boil the pasta.)

    Core the tomatoes and use a sharp knife to cut a small X into the bottom end of each tomato. When the water is boiling, use a slotted spoon to lower the tomatoes into the water.

    pasta-pomodoro-method-1
    Elise Bauer
    pasta-pomodoro-method-2
    Elise Bauer

    Blanch for no more than one minute, just enough to loosen the skins. Remove tomatoes with a slotted spoon to a bowl of icy water, saving the blanching water.

    pasta-pomodoro-method-3
    Elise Bauer
    pasta-pomodoro-method-4
    Elise Bauer

    Peel off the tomato skins from the tomatoes. Cut the tomatoes crosswise in half, and squeeze out most of the seeds and juices.

    Chop the tomatoes into 1-inch pieces.

  2. Sauté the shrimp

    Heat 1 Tbsp of olive oil in a large sauté pan on medium high heat. Add the shrimp to the pan and cook for 1 minute. Turn the shrimp over in the pan. Lower the heat to medium.

  3. Add garlic, tomatoes, basil

    Add the garlic, cook a minute more. Add the chopped tomatoes and basil. Sprinkle with salt. Cook for a minute more and remove from heat.

    pasta-pomodoro-method-5
    Elise Bauer
    pasta-pomodoro-method-6
    Elise Bauer
  4. Cook the angel hair pasta

    Add a tablespoon of salt to the water you used to blanch the tomatoes. Bring to a boil again. Add the angel hair pasta and cook for 3 minutes.

    pasta-pomodoro-method-7
    Elise Bauer
    pasta-pomodoro-method-8
    Elise Bauer
  5. Add cooked pasta to shrimp and tomatoes

    Drain the pasta and immediately add to pot with the shrimp and tomatoes. Drizzle the pasta with 2 Tbsp of olive oil. Then stir the pasta in with the shrimp and tomatoes.

    Serve immediately or at room temp.

Pasta Pomodoro with Shrimp
Elise Bauer