Pasta Pomodoro with Shrimp (Shrimp a la Pomodoro), is a quick & easy, light weeknight meal. The pasta finishes cooking in the sauce as does the shrimp.
This is a recipe re-creation from my friend & fellow blogger Jeanne Jones, out in Colorado. It’s my recipe of Pasta Pomodoro with Shrimp is a take on her recipe for Shrimp a la Pomodoro. Her site is https://ajeanneinthekitchen.com/ .
She has over 8500 followers to her blog, including me. Lots of easy fun recipes, she and I have similar cooking philosophies, less of a slave to a recipe and more cooking by feel and taste.
Check out her blog and follow her if you see something you like. Facebook page is https://www.facebook.com/ajeanneinthekitchen
Pasta Pomodoro with Shrimp
This recipe works perfectly for Lent and is a quick & easy, light weeknight meal. This recipe can be made in about 30-40 minutes. Everything finishes cooking in the same pot.
- Two pans – one for the sauce and one for the pasta
- 1 tbsp extra virgin olive oil
- 1-2 shallots diced
- ¾ lb Angel Hair Pasta in boiling salted water
- 1-2 tbsp chopped fresh garlic
- salt & pepper to taste
- 1 large can diced tomatoes
- 1.5 lbs. raw large shrimp peeled, deveined and tails removed
- 2 tbsp fresh basil cut in chiffonade
- Parmesan cheese
- Garlic Bread
- Heat olive oil in large sauté pan
- Sauté the shallots for about 2-3 minutes
- Salt & pepper to taste
- While the shallots sauté, Cook pasta in boiling salted water
- Pasta should be cooked Al Dente. It will finish cooking in the sauce
- Add garlic to the shallots and sauté about 1-2 minutes. Don’t let the garlic burn
- Then add the tomatoes and bring sauce to a boil
- Reduce the heat to a simmer
- add Al dente pasta to pan and fold into the sauce
- add raw shrimp to sauce, cooking them about 2-3 minutes
- top with basil chiffonade and parm cheese
- serve with garlic bread
Cooking Secrets for Men
If you liked our recipe for Pasta Pomodoro with Shrimp, you should read about our Raclette dinner party.
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