Shrimp Pomodoro

Pomodoro means “tomato” in Italian, but when it comes to pasta, it often also means restraint. Pasta pomodoro recipes contain no cream, wine or hidden anchovy fillets—just the clean sweetness of tomatoes cooked down into a chunky sauce. In this shrimp pomodoro version, the tomatoes are laced with garlic and red pepper flakes. The shrimp cook directly in the sauce, so their juices provide a briny backbone.

As with all shrimp recipes, be cautious about overcooking. You want those pricey shrimp to stay tender. You’ll be rewarded with a dish that’s much more than the sum of its parts, yet takes less time than waiting for takeout.

Shrimp Pomodoro Ingredients

• Thin spaghetti
• Olive oil
• Shrimp
• Garlic
• Crushed red pepper flakes
• Petite diced tomatoes
• Fresh basil
• Salt and pepper
• Parmesan cheese

Directions

Step 1: Cook the spaghetti

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta and set it aside.

Step 2: Saute the shrimp and aromatics

In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until they begin to turn pink, one to two minutes. Stir in the minced garlic and crushed red pepper flakes, and cook for one minute longer.

Editor’s Tip: To avoid overcooking the shrimp, add them to the skillet in a single layer.

Step 3: Simmer the sauce

Add the undrained tomatoes to the skillet and bring the mixture to a boil. Reduce the heat and simmer, uncovered, until the shrimp turn pink, two to three minutes. Stir occasionally for even heating.

Step 4: Add the basil

Remove the skillet from the heat and stir in the torn basil, salt and pepper. Serve the sauce over the cooked spaghetti and sprinkle with Parmesan cheese.

Editor’s Tip: For the most authentic Italian flavor, use Parmigiano Reggiano vs. Parmesan cheese.

How to Store Shrimp Pomodoro

Store any leftover shrimp pomodoro in an airtight storage container in the refrigerator for up to four days. To reheat, warm it gently in a skillet over medium heat, adding a splash of water if the sauce has thickened. For the best texture, avoid microwaving the shrimp, which can make them rubbery.

Shrimp Pomodoro Tips

Should you make shrimp pomodoro with fresh or canned tomatoes?

We use canned tomatoes for our shrimp pomodoro recipe, but you can easily substitute fresh tomatoes, especially during peak tomato season. Fresh tomatoes will give the sauce a lighter, slightly sweeter taste, but canned San Marzano tomatoes offer consistency and convenience year-round. Neither is necessarily better; it depends on what you’re going for.

To use fresh tomatoes, cook the shrimp as directed, but remove them from the skillet when they begin to turn pink. Add about 2 cups of chopped tomatoes to the skillet, and simmer them a bit longer to break them down and concentrate the flavor. When the tomatoes are cooked to your liking, add the shrimp back to the skillet and follow the recipe as directed.

What pasta shapes are good for pasta pomodoro with shrimp?

Pasta shapes that work well in shrimp pomodoro include spaghetti, linguine, fettuccine or bucatini, which offer a twirlable eating experience. Short pasta like penne or rigatoni can also hold the chunky tomato sauce nicely. Just choose a shape that can either cling to the sauce or showcase the shrimp without overwhelming them.

What should you serve with shrimp pomodoro pasta?

Shrimp pomodoro pasta pairs well with simple sides that complement the bold, garlicky tomato sauce. Try a leafy green salad with lemon vinaigrette, steamed or roasted vegetables like broccoli or asparagus, or warm garlic bread for dipping into the sauce.

How can you tell when the shrimp are perfectly cooked in pasta pomodoro?

You’ll know the shrimp are perfectly cooked when they have a firm, opaque texture and a pink color with bright red tails. Shrimp cook quickly—usually in just three to four minutes total—and they’ll curl into a loose “C” shape when done. Overcooked shrimp tighten into a tight “O” shape and turn rubbery, so it’s best to remove the skillet from the heat as soon as they’re pink all over.