Pomodoro means \u201ctomato\u201d in Italian, but when it comes to pasta, it often also means restraint. Pasta pomodoro recipes contain no cream, wine or hidden anchovy fillets\u2014just 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.<\/p>\n
As with all shrimp recipes<\/a>, be cautious about overcooking. You want those pricey shrimp to stay tender. You\u2019ll be rewarded with a dish that\u2019s much more than the sum of its parts, yet takes less time than waiting for takeout.<\/p>\n 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.<\/p>\n 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.<\/p>\n Editor’s Tip:\u00a0<\/em>To avoid overcooking the shrimp, add them to the skillet in a single layer.<\/p>\n 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.<\/p>\n 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.<\/p>\n Editor’s Tip:\u00a0<\/em>For the most authentic Italian flavor, use Parmigiano Reggiano vs. Parmesan cheese<\/a>.<\/p>\n Store any leftover shrimp pomodoro in an airtight storage container<\/a> 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.<\/p>\n 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<\/a> offer consistency and convenience year-round. Neither is necessarily better; it depends on what you\u2019re going for.<\/p>\n 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.<\/p>\n Pasta shapes<\/a> 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.<\/p>\n 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<\/a> like broccoli or asparagus, or warm garlic bread<\/a> for dipping into the sauce.<\/p>\n 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\u2014usually in just three to four minutes total\u2014and they\u2019ll curl into a loose \u201cC\u201d shape when done. Overcooked shrimp tighten into a tight \u201cO\u201d shape and turn rubbery, so it\u2019s best to remove the skillet from the heat as soon as they\u2019re pink all over.<\/p>\n","protected":false},"excerpt":{"rendered":" My husband and I have hectic schedules, so I\u2019m always looking for fast meals that have special-occasion appeal. Shrimp with garlic, tomatoes and pasta is a winner. \u2014Catherine Jensen, Blytheville, Arkansas<\/p>\n","protected":false},"author":7061,"featured_media":330344,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,304328,305271,304292,305487,304338,305334,307049,303966,304988,303887,306848,305353,305020,304268,307514,306297,304350,324623,307064,304020,306300,307554,304005,303883,307614],"categories-v2":[308623,308988,308984,308481,309216,308305,310796,308992,309337,310085,308495,308935,308478,309603,309362,308960,259483,310497,312156,309001,309177,310142,308594,312158,310534,308549,308476,310591],"coauthors":[344018],"recommended_recipes":[{"post_title":"Spaghetti Pomodoro","post_link":"\/recipes\/spaghetti-pomodoro-recipe\/","post_image":"\/wp-content\/uploads\/2024\/09\/Spaghetti-Pomodoro_EXPS_FT24_272805_JR_0905_6.jpg"},{"post_title":"Shrimp Chowder","post_link":"\/recipes\/shrimp-chowder\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Chowder_EXPS_FT24_22938_EC_041824_1.jpg"},{"post_title":"Shrimp-Stuffed Poblano Peppers","post_link":"\/recipes\/shrimp-stuffed-poblano-peppers\/","post_image":"\/wp-content\/uploads\/2025\/03\/Shrimp-Stuffed-Poblano-Peppers_EXPS_TOHcom25_92012_DR_03_14_07b.jpg"},{"post_title":"Sesame Cilantro Shrimp","post_link":"\/recipes\/sesame-cilantro-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps162943_SD153323D06_09_5b.jpg"},{"post_title":"Shrimp Spaghetti","post_link":"\/recipes\/shrimp-spaghetti\/","post_image":"\/wp-content\/uploads\/2025\/01\/Shrimp-Spaghetti_EXPS_TOHD25_278538_JonathanMelendez_04.jpg"},{"post_title":"Shrimp Salad","post_link":"\/recipes\/shrimp-salad\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Salad_exps37579_SD1785605D48B_RMS.jpg"},{"post_title":"Shrimp 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Shrimp","post_link":"\/recipes\/portuguese-shrimp\/","post_image":"\/wp-content\/uploads\/2020\/08\/Portuguese-Shrimp_EXPS_TOHDJ21_253791_E08_06_6b.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-pomodoro\/","name":"Shrimp Pomodoro","datePublished":"2018-01-01","dateModified":"2025-06-17","prepTime":"PT15M","cookTime":"PT5M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Pasta pomodoro with shrimp is a quick-cooking dish that combines pantry staples in a single skillet, delivering bold, tomato-rich flavor in only 20 minutes.","recipeIngredient":["8 ounces uncooked thin spaghetti","1 tablespoon olive oil","3\/4 pound uncooked shrimp (26-30 per pound), peeled and deveined","2 cloves garlic, minced","1\/4 to 1\/2 teaspoon crushed red pepper flakes","1 can (14-1\/2 ounces) petite diced tomatoes, undrained","10 fresh basil leaves, torn","1\/2 teaspoon salt","1\/8 teaspoon pepper","1\/4 cup grated Parmesan cheese"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the spaghetti","text":"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."},{"@type":"HowToStep","name":"Saute the shrimp and aromatics","text":"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."},{"@type":"HowToStep","name":"Simmer the sauce","text":"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."},{"@type":"HowToStep","name":"Add the basil","text":"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."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Joy Manning"}],"nutrition":{"@type":"NutritionInformation","calories":" 357 calories","fatContent":"7g fat (2g saturated fat)","cholesterolContent":"108mg cholesterol","sodiumContent":"653mg sodium","carbohydrateContent":"49g carbohydrate (5g sugars","fiberContent":"4g fiber)","proteinContent":"24g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":3,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-09-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marsha428"},"reviewBody":" This was so good. I had no basil so subbed some dried basil and fresh spinach. Served it with a butter garlic biscuit and angel hair pasta. Perfect!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jonathan6661"},"reviewBody":" This is a good recipe except for the cook time on the shrimp. Either this recipe uses gigantic shrimp or the cook time is entirely too long. I removed the shrimp after cooking it gently, followed the rest of the recipe, then added the shrimp back and tossed to coat with the sauce. It\u2019s an extra step but avoiding rubbery shrimp is very important, and racing through the pomodoro sauce in order to avoid that situation seems unnecessary. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Remenec"},"reviewBody":"My family loved this recipe! It comes together quickly and tasted great with fresh basil from our garden. All my favorite ingredients-pasta, tomatoes, shrimp, and fresh herbs-were represented in this delicious dish!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"60370","romance_copy_dek":"Pasta pomodoro with shrimp is a quick-cooking dish that combines pantry staples in a single skillet, delivering bold, tomato-rich flavor in only 20 minutes.","enhanced_recipe_title":"Shrimp Pomodoro","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"8 ounces uncooked thin spaghetti","IngredientText":"8 ounces uncooked thin spaghetti"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 pound uncooked shrimp (26-30 per pound), peeled and deveined","IngredientText":"3\/4 pound uncooked shrimp (26-30 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cloves garlic, minced","IngredientText":"2 cloves garlic, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 to 1\/2 teaspoon crushed red pepper flakes","IngredientText":"1\/4 to 1\/2 teaspoon crushed red pepper flakes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (14-1\/2 ounces) petite diced tomatoes, undrained","IngredientText":"1 can (14-1\/2 ounces) petite diced tomatoes, undrained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"10 fresh basil leaves, torn","IngredientText":"10 fresh basil leaves, torn"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/8 teaspoon pepper","IngredientText":"1\/8 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup grated Parmesan cheese","IngredientText":"1\/4 cup grated Parmesan cheese"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg","RecipeId":60370,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Shrimp Pomodoro Recipe photo by Taste Recipes","VideoCode":"","RecipeAttachmentFileName":"Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg","ContributorId":null,"Firstname":"Catherine","Lastname":"Jensen","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 20 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Shrimp Pomodoro","SubmittedTitle":"Shrimp Pomodoro","RecipeTypeId":1,"RecipeURL":"shrimp-pomodoro","AverageRating":5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_HC17_60370_D10_18_9b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":5,"TotalTimeInMinutes":20,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"EditorNotes":"","PublishedProjectTitle":"Shrimp Pomodoro","OriginalSourceProject":"Shrimp Pomodoro","ContestPlacement":"","Trailer":"","DigitalHeadnotes":"My husband and I have hectic schedules, so I\u2019m always looking for fast meals that have special-occasion appeal. 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","NoOfRatings":1,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","CommentCount":1,"RatingCount":1,"RecipeCommentDetails":[{"Comment":" My family loved this recipe! It comes together quickly and tasted great with fresh basil from our garden. All my favorite ingredients-pasta, tomatoes, shrimp, and fresh herbs-were represented in this delicious dish!<\/p>","Rating":5,"MemberId":6059530,"ScreenName":"Remenec","SubmittedDate":"2017-10-09T10:22:49.583","DateRated":"2017-10-09T10:22:49.637","GUID":"92bb9952935643da930c6baf262daa4e"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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Find spaghetti recipes including spaghetti and meatballs, spaghetti squash recipes, and more spaghetti recipes and ideas.","parent":312156,"count":319,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pasta-dishes\/spaghetti\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Shrimp Pomodoro"}},"analytics":[],"yoast_head":"\nShrimp Pomodoro Ingredients<\/h2>\n
\n
Directions<\/h2>\n
Step 1: Cook the spaghetti<\/h3>\n
Step 2: Saute the shrimp and aromatics<\/h3>\n
Step 3: Simmer the sauce<\/h3>\n
Step 4: Add the basil<\/h3>\n
How to Store Shrimp Pomodoro<\/h2>\n
Shrimp Pomodoro Tips<\/h2>\n
Should you make shrimp pomodoro with fresh or canned tomatoes?<\/h3>\n
What pasta shapes are good for pasta pomodoro with shrimp?<\/h3>\n
What should you serve with shrimp pomodoro pasta?<\/h3>\n
How can you tell when the shrimp are perfectly cooked in pasta pomodoro?<\/h3>\n