Pasta Pomodoro with Shrimp

Name: Pasta Pomodoro with Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Ingredients: 250g spaghetti; 2 tablespoons olive oil; 3 cloves garlic, minced; 400g fresh tomatoes, diced; 200g shrimp, peeled and deveined; Salt and pepper, to taste; Fresh basil leaves, for garnish; Grated Parmesan cheese, for serving

Highlighted under: Fast & Simple Meals

I absolutely love making Pasta Pomodoro with Shrimp when I want a quick yet impressive meal. The simplicity of fresh tomatoes and fragrant basil comes together with succulent shrimp to create a dish that's bursting with flavor. This vibrant recipe is perfect for weeknight dinners and special occasions alike. Plus, it only takes a short amount of time to prepare, allowing me to spend less time in the kitchen and more time enjoying the meal. Join me in making this delightful pasta dish that's sure to become a favorite!

Created by

Olivia

Last updated on 2026-02-07T14:21:29.086Z

When I first tried making Pasta Pomodoro with Shrimp, I was amazed at how easily the flavors came together. The sweet freshness of ripe tomatoes combined with tender shrimp creates a symphony of deliciousness that always impresses my family and friends. I recommend using high-quality olive oil and fresh basil for the best results.

One of my favorite tips is to cook the shrimp just until they turn pink and opaque – they’ll continue to cook slightly as you mix everything together, ensuring they stay juicy and tender. This simple technique makes a huge difference in the final dish!

Why You'll Love This Recipe
Fresh and vibrant flavors that brighten any meal
Succulent shrimp that perfectly complement the pasta
Quick and easy to prepare, yet looks gourmet

Choosing the Right Shrimp

When selecting shrimp for Pasta Pomodoro, opt for fresh, high-quality seafood that is either wild-caught or sustainably farmed. Fresh shrimp has a sweet flavor and firm texture, which enhances the dish immensely. If using frozen shrimp, make sure to thaw it properly; you can leave it in the refrigerator overnight or run cold water over it for about 15 minutes. This will ensure even cooking and prevent a rubbery result.

Sizing matters, too! Larger shrimp (16-20 count per pound) tend to hold up better in the sauce, but medium shrimp also work well. Just be mindful of the cooking time; smaller shrimp will cook much quicker, usually in just 2-3 minutes. I find that overcooking shrimp can lead to a less-than-desirable texture, so keep a close eye as they turn from translucent to a lovely pink.

Tomato Selection and Preparation

The quality of tomatoes is crucial in this recipe. I recommend using ripe, in-season tomatoes for the best flavor. Varieties like Roma or San Marzano are particularly flavorful and well-suited for sauces, providing a rich and sweet taste. You can also consider using cherry tomatoes, which provide a burst of sweetness; just halve them instead of dicing.

To prepare your tomatoes, ensure they’re diced evenly to promote even cooking. If you want a smoother sauce, you can blend the tomatoes before adding them to the skillet, resulting in a glossy texture that's equally delightful. Just remember to keep an eye on them while they cook; you want them to break down but not lose all structure, maintaining some chunky bits for a more rustic feel.

Ingredients

Ingredients for Pasta Pomodoro with Shrimp

250g spaghetti
2 tablespoons olive oil
3 cloves garlic, minced
400g fresh tomatoes, diced
200g shrimp, peeled and deveined
Salt and pepper, to taste
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving

Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the diced tomatoes and season with salt and pepper. Cook for about 5-7 minutes until the tomatoes soften.

Add the Shrimp

Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque. Remove from heat and combine with the cooked spaghetti.

Serve

Plate the pasta, garnish with fresh basil leaves, and top with grated Parmesan cheese. Enjoy your delicious Pasta Pomodoro with Shrimp!

Pro Tips

Always use fresh ingredients for the best flavor. You can substitute shrimp with your choice of protein or skip it for a vegetarian version.

Storing Leftovers

If you find yourself with leftover Pasta Pomodoro, store it in an airtight container in the refrigerator. It can last for up to 3 days. When reheating, add a splash of olive oil or a bit of water to help bring back moisture and prevent the pasta from drying out. Heat gently on the stovetop over low heat, stirring frequently until warmed through, about 5-7 minutes.

You can also freeze leftovers for up to 3 months. However, I recommend not freezing the shrimp as they can become rubbery upon defrosting. Instead, store the pasta and sauce separately. When you're ready to enjoy it again, thaw overnight in the refrigerator and reheat as mentioned.

Serving Suggestions

For an elegant presentation, consider plating the pasta in a twirl using a fork or tongs to create height on the plate. Top with freshly torn basil leaves to add a pop of color, and don't hold back on the Parmesan—grating it fresh brings out a beautiful aroma and taste that enhances the overall dish. A drizzle of high-quality extra virgin olive oil before serving can elevate the flavors even further.

You can also serve this dish with a light side salad dressed with a simple vinaigrette to balance the richness of the pasta. A glass of chilled white wine, such as a Sauvignon Blanc, complements the dish perfectly, enhancing the fresh and vibrant notes of the tomatoes and basil.

Questions About Recipes

→ Can I use frozen shrimp?

Yes, just make sure to thaw and pat dry before cooking.

→ How can I make this dish gluten-free?

Substitute regular pasta with gluten-free pasta.

→ What kind of tomatoes should I use?

Fresh, ripe tomatoes are best, but canned tomatoes can also work in a pinch.

→ Can I add vegetables to this pasta dish?

Absolutely! Spinach, zucchini, or bell peppers make great additions.