Pasta Pomodoro with Shrimp

Pasta Pomodoro with Shrimp Cancel reply

Noorul Afidza

it was very easy and super delicious!!

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- December 24, 2020
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Felicia Cheek

It was very easy! This was delicious and did not require alot of time to make….i added 4 more tomatoes to make more sauce.

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- October 28, 2020
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Joffrey

I love shrimp pasta. This recipe is fast and easy. Anyone can make it!

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Robyn

I made this dish Saturday and made a few changes that worked perfect. After prepping the tomatoes as per the recipe I cooked the pasta saving 1/4 cup of the pasta water. Not one for doing dishes I poured the pasta into a foil baking pan and added the tomatoes and basil, garlic salt and pepper. This was all prepped early in the day. When it was time to eat I placed the pasta and tomatoes in a 425 degree oven and added the reserved pasta water and baked it for 15 minutes. Then I added my shrimp and baked an additional 15 minutes, stirred everything and added a little parmesan cheese and baked until shrimp were done ( about another 5 to 10 minutes.) Came out perfect. Ended up being a one pan dinner and something I could prep and clean up easily and make more healthy by eliminating the oil. Now that our tomatoes are coming in this will be on our dinner rotation. Hubby loved it!
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Rose Rodier

I have been looking for a good shrimp recipe and this was just delicious. I love all your recipes and everyone I cook for loves them too. Thank You…Rose Rodier
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Show Replies (1)
- Elise Bauer
  
  I’m so glad you like it Rose!
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Kevin Sullin

I made this today exact to recipe and you totally nailed it! Skinning the tomatoes was something I’ve never done and it made the sauce rich and added a nice touch to the meal! The only change I made was adding fresh grated Romano cheese to top it off in the end but otherwise it was soooooo good and I appreciate what you do and your recipes are real cooking for everyday use.
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Amber

The recipe looks so awesome, Elise, I’m going to eat the screen! I’ve been cooking with a lot of angel hair pasta, lately, and it seems like a perfect continuation. I’ve done the recipe before with normal-sized pasta. What I add is a tsp of sugar when adding the tomatoes. That will interfere with the sour taste of the tomatoes.

In the end, I sprinkle them with a dash of lemon zest – I can’t imagine seafood without a note of lemon somewhere there!
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Laura ~ RYG

This reminds me of my favorite dish from T.F.I. Fridays except they use chicken instead of shrimp. (don’t hate me for mentioning a chain on your blog….occasionally, I do like chains, confession. I just feel like I’d like a few Parm shavings on top? And now maybe I’m just clueless, but I’ve never peeled the tomatoes before, just left them on. They don’t bother me. Should they?
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- Elise Bauer
  
  Hi Laura, no worries, we all have our favorite chains! Sometimes the tomato peel can be a little thick and chewy, not what you want in your pasta. That’s why it’s best to peel. You could also use halved cherry tomatoes, which have such thin skin there’s no need to peel.
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- Dawn
  
  Hi Laura, I was thinking about your comment that you have never peeled tomatoes before. For me, the skin texture can sometimes set my teeth on edge, almost like the cringe that you get from fingernails on a chalkboard. Sounds a bit extreme, but I am odd that way! Peeling the tomatoes is easy and makes the taste and texture much better for me. If you have never tried it, why not just follow Elise’s instructions on one tomato some time? You don’t have to use it immediately, it will be fine on the counter for a few hours. That lets you get the prep work of a new technique out of the way in plenty of time. Just don’t refrigerate tomatoes (even after peeling), or you risk a mealy/gritty texture in the firm part of the fruit.
  
  Second thought on parmesan… Sure, use it if you like it, but Italians NEVER use parmesan on seafood. Not on risotto, not on clam linguine, and they wouldn’t on this dish either. But I like mayo on it, and they would never use that either! :)
  
  I made this dish again last night with gluten-free spaghetti – the different pasta shape from the penne I used before made for a much better dish. I also stirred in some barely wilted baby spinach for nutrition – really delicious! Thanks for such a versatile recipe, Elise!
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  - Elise Bauer
    
    Thanks Dawn, I love the idea of stirring in some baby spinach. Just the heat of the pasta itself is probably enough to wilt it.
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Dawn

Wow Elise, you must be psychic. We made this for dinner last night, using gluten-free penne rather than angel hair. Really fresh flavors and the tomatoes are SO good at this time of year. Like you, I really think the texture is better if you peel them, and it only takes a few extra minutes. Now, if I could find some gluten-free angel hair, that would make my day the next time I make this!
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- Dawn
  
  I forgot to say, I have a really evil (non-Italian) addition to this recipe. A tablespoon of mayonnaise or creme fraiche/sour cream on top. If you also use some red pepper flakes, the heat is tempered by the mayo/cream, but the flavor is intensified. Try it, you will never think of this dish the same way again!
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