Pasta Pomodoro—angel hair pasta tossed with sautéed shrimp, garlic, tomatoes, and basil. Only 30 minutes!
Photography Credit:Elise Bauer
What’s your go-to quick midweek meal? Mine often involves angel hair pasta, because it cooks in only 3 minutes. My other standby is shrimp, which also cooks almost as fast.
In this Pasta Pomodoro with Shrimp we are using both, and tossing them with quickly cooked fresh tomatoes (that’s the “pomodoro” part), garlic, and basil.
You could use canned tomatoes, but if tomatoes are in season, and they are ripe and juicy, you can use them with hardly any extra time.
September is peak tomato season here in Sacramento, even more than August. Our tomatoes are all ripening at once, catching the last rays of sunshine before we slip into fall. They’re sweet and ripe, perfect for using for a quick pasta dish like this one.
Fresh tomatoes do require peeling which you can easily accomplish by scoring them and blanching them in boiling water. Our trick for saving time? Since you’re already boiling water for the pasta, you can use that water for a minute to blanch the tomatoes, before cooking the pasta.
Pasta Pomodoro with Shrimp Recipe
To safely defrost frozen shrimp, place in a bowl of ice water.
- 1/2 pound angel hair pasta
- 3/4 pound raw, peeled, deveined shrimp (medium sized)
- 4 medium ripe tomatoes
- 3 cloves garlic, minced
- 1/3 cup torn fresh basil leaves
- 3 tablespoons extra virgin olive oil (divided, 1 Tbsp and 2 Tbsp)
1 Blanch and peel the tomatoes: Fill a large pot with 2 quarts of water. Bring to a boil. (You will be using this water to both blanch the tomatoes and boil the pasta.)
Core the tomatoes and use a sharp knife to cut a small X into the bottom end of each tomato. When the water is boiling, use a slotted spoon to lower the tomatoes into the water.
Blanch for no more than one minute, just enough to loosen the skins. Remove tomatoes with a slotted spoon to a bowl of icy water, saving the blanching water.
Peel off the tomato skins from the tomatoes. Cut the tomatoes crosswise in half, and squeeze out most of the seeds and juices.
Chop the tomatoes into 1-inch pieces.
2 Sauté the shrimp: Heat 1 Tbsp of olive oil in a large sauté pan on medium high heat. Add the shrimp to the pan and cook for 1 minute. Turn the shrimp over in the pan. Lower the heat to medium.
3 Add garlic, tomatoes, basil: Add the garlic, cook a minute more. Add the chopped tomatoes and basil. Sprinkle with salt. Cook for a minute more and remove from heat.
4 Cook the angel hair pasta: Add a tablespoon of salt to the water you used to blanch the tomatoes. Bring to a boil again. Add the angel hair pasta and cook for 3 minutes.
5 Add cooked pasta to shrimp and tomatoes: Drain the pasta and immediately add to pot with the shrimp and tomatoes. Drizzle the pasta with 2 Tbsp of olive oil. Then stir the pasta in with the shrimp and tomatoes.
Serve immediately or at room temp.
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Garlic Butter Capellini Pomodoro with Shrimp
My fiancé and I made this for dinner and it was absolutely delicious, plus it was very quick and easy to make. Thank you for sharing the recipe!
This post is sponsored by our pasta friends at DeLallo! We love all their pastas and sauces and olives and everrrrything ever, but this post specifically is tribute to their traditional semolina capellini. ♡
So you wanna make capellini pomodoro, huh?
I’m not going to make any claims to authentic Italian cooking here, but I AM most definitely going to be making claims for SUPERdelicious capellini pomodoro with shrimp and that smooth garlic butter flavor that will come together faster than your hungry self could ever believe. No, I mean it. Between the 5-ish minutes to cook the shrimp and the 5-ish minutes to cook the capellini and the 20 minutes to simmer the silky, buttery tomato basil sauce (which can be happening while the other two things are in process), we’re looking at a LESS THAN 30 MINUTE MEAL situation here.
You know those times when you just need really good food and you need really fast? No messing around, no massive trips to special grocery stores, no confusing steps? This girl – this capellini pomodoro – is everyone’s darling. She’s here for you when you need her.
BRB Ultra-thick-noodle-fork twirl in three, two…
Pasta, pasta, pasta
The size and shape of the pasta can greatly influence the taste and texture of the dish. Fresh pasta, dry pasta, long pasta, and short pasta – there is much to consider when determining which type of pasta to select. If you have never heard of Bucatini, you are not alone. I had not tried it until my honeymoon to Rome in 2016. Bucatini is a long pasta, plumper than spaghetti, but it is hollow in the middle.
I enjoy making pasta by hand and it allows me to control the ingredients. Typically I prefer to hand cut my pasta. Certain pastas are easier for me to make: lasagna, gnocchi, ravioli, and pappardelle are my go-to pastas. Spaghetti and linguini are still on my Not an Expert Yet list – but I will get there. Bucatini is complex and not a pasta I feel ready to make myself. I use a dry Bucatini because it has a firm texture ensuring the “tube” in the middle stays put. Dry bucatini holds it shape and the sauce.
Thank goodness I can buy authentic Bucatini from Italy easily via Amazon (hate to love them right?). I also use Pomi chopped tomatoes from Italy. They add flavor to any red sauce!
It is very challenging to find whole grain Bucatini. Most Bucatini is made from Durham wheat, which is better than white flour. Durham wheat is more processed than whole grain and what is recommended on the Mediterranean Diet. To learn more about my decision to use Durham wheat when I am enjoying my Bucatini Pasta Pomodoro with Shrimp check out my blog Bucatini – A Controversial Pasta: My Journey.
Couples the Cook Together, Stay Together!
So, for this Pasta Pomodoro with Grilled Shrimp I chose a few very simple ingredients. I headed over to my local Walmart to grab the Classico tomatoes, angel hair pasta and fresh herbs and veggies that I needed. I always have shrimp in the freezer because it is a quick and easy protein source that doesn’t require a lot of preparation. There were three different varieties of the Classico tomatoes at Walmart: the Crushed Tomatoes, Whole Peeled Pear Tomatoes with Fresh Basil, and Tomato Sauce. They also make a Heavy Tomato Puree but I didn’t see that one at my store. They were very reasonably priced so I picked up one of each variety I found for future recipes. For my Pasta Pomodoro, I just needed the crushed tomatoes.
How do you make pasta pomodoro?
My favorite thing about this capellini pomorodo recipe is that it is done in under 30 minutes.
STEP #1: Start your water and boil the pasta according to package directions.
STEP #2: Meanwhile heat the extra virgin olive oil to a large skillet over medium heat. Add onions, garlic, basil and crushed red pepper. Saute until onions and garlic are slightly soft, about 3 minutes. Add the diced tomatoes and salt and pepper, reduce heat to medium-low and simmer while you wait for your noodles to finish.
STEP #3: After draining the noodles, add them to the pasta and toss to coat.
If you want to add some protein to this dish, grilled chicken or sautéed shrimp would be perfect!
Finally, because carbs are life, I always serve my pastas with a side of the best (and easiest!) garlic bread. And wine. Obviously.
If you love this Pasta Pomodoro recipe, check out my other pasta recipes! Here are some of my favorites:
Pasta Pomodoro with Shrimp Recipe
- Prep time: ten minutes
- Prepare time: twenty minutes
- Yield: Serves three or four
To securely defrost frozen shrimp, devote a bowl of cold water.
- 1/2 pound angel hair pasta
- 3/4 pound raw, peeled, deveined shrimp (medium-sized)
- 4 medium ripe tomato plants
- 3 cloves garlic clove, minced
- 1/3 cup torn fresh tulsi leaves
- 3 Tablespoons of essential olive oil (divided, 1 Tablespoons of and a pair of Tablespoons of)
1 Blanch and peel the tomato plants: Fill a sizable pot with 2 quarts water. Provide a boil. (You'll be by using this water to both blanch the tomato plants and boil the pasta.)
Core the tomato plants and employ a clear, crisp knife to chop a little X in to the bottom finish of every tomato. Once the water is boiling, make use of a slotted spoon to reduce the tomato plants in to the water.
Blanch for a maximum of about a minute, sufficient to release the skins. Remove tomato plants having a slotted spoon to some bowl of icy water, saving the blanching water.
Remove the tomato skins in the tomato plants. Cut the tomato plants crosswise in two, and squeeze out the majority of the seeds and juices.
Chop the tomato plants into 1-inch pieces.
2 Saut the shrimp: Heat 1 Tablespoons of of essential olive oil inside a large saut pan on medium high temperature. Add some shrimp towards the pan and prepare for one minute. Turn the shrimp in the pan. Lower heat to medium.
3 Add garlic clove, tomato plants, tulsi: Add some garlic clove, prepare one minute more. Add some chopped tomato plants and tulsi. Sprinkle with salt. Prepare for any minute many remove from heat.
4 Prepare the angel hair pasta: Give a tablespoon of salt towards the water you accustomed to blanch the tomato plants. Provide a boil again. Add some angel hair pasta and prepare for several minutes.
5 Add cooked pasta to shrimp and tomato plants: Drain the pasta and immediately increase pot using the shrimp and tomato plants. Drizzle the pasta with 2 Tablespoons of of essential olive oil. Then stir the pasta along with the shrimp and tomato plants.
Serve immediately or at room temp.
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Showing 4 of 10 Comments
I've been searching for any good shrimp recipe which only agreed to be scrumptious. I really like all of your recipes and everybody I prepare for loves them as well. Thanks&. Rose Rodier
I chose to make this today exact to recipe and also you totally nailed it! Skinning the tomato plants was something I’ve never done also it made the sauce wealthy and added a pleasant touch towards the meal! The only real change I made was adding fresh grated Romano cheese to finish it off within the finish but otherwise it had been soooooo good and that i appreciate that which you do as well as your recipes are really the cooking for everyday use.
The recipe looks so awesome, Elise, I’m likely to consume the screen! I’ve been cooking with many different angel hair pasta, recently, also it appears just like a perfect continuation. I’ve done the recipe before with normal-sized pasta. Things I add is really a teaspoon of sugar when adding the tomato plants. Which will hinder the sour taste from the tomato plants.
Within the finish, I sprinkle all of them with a touch of lemon zest I'm able to’t imagine sea food without some lemon somewhere there!
This jogs my memory of my personal favorite dish from T.F.I. Fridays except they will use chicken rather of shrimp. (don’t hate me for mentioning a series in your blog&. from time to time, I actually do like chains, confession. I simply seem like I’d just like a couple of Parm shavings on the top? And today maybe I’m just unaware, however i’ve never peeled the tomato plants before, just left them on. They don’t bother me. Whenever they?
Wow Elise, you've got to be psychic. We chose to make this for supper yesterday, using gluten-free penne instead of angel hair. Really fresh flavors and also the tomato plants are extremely good at the moment of the year. As if you, I truly think the feel is much better should you peel them, and it takes only a couple of extra minutes. Now, basically may find some gluten-free angel hair, that will make my day next time I get this to!
Step 3: Simmer the Sauce
Simmer the sauce over low heat until the mixture reaches your desired consistency – 20 minutes to an hour or so depending on how juicy your tomatoes are – smashing the tomatoes against the side of the pan with a spoon or spatula every so often. Finish the sauce by adding pepper, lots of salt, butter, and more fresh basil.
- Olive Oil
- 1 Medium Pot
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Colander
- 1 Medium Non-Stick Pan
Before You Cook
Preheat oven to 400 degrees
Bring a medium pot of lightly salted water to a boil
If using any fresh produce, thoroughly rinse and pat dry
Prepare a baking sheet with foil
Ingredient(s) used more than once: Parmesan, garlic, basil
Pasta Pomodoro with Shrimp
- 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
Tried this recipe? Let us know how it was!
- Cook the pasta according to the package directions.
- While the spaghetti is cooking: Cut the onion into small squares, tomatoes, basil and garlic and fry until light brown. Add tomato paste, water, salt and pepper. Reduce heat and simmer, stir until the sauce thickens.
- For the shrimp: seasoned with salt and pepper and fry until the shrimp are pink and cooked through, about 5 min.
- Serve the shrimps over the spaghetti and sauce. Topped everything with feta cheese.
Espaguetis a la pomodoro con camarones
- 1 libra de pasta seca
- La mitad de una libra de camarones grandes (pelados y limpios)
- 2 tomates pequeños
- 1 cebolla grande
- 12 hojas de albahaca
- 1 Taza de pasta de tomate
- 2 tazas de agua
- 2 dientes de ajo
- Cocine la pasta de acuerdo a las instrucciones del paquete.
- Mientras que el espagueti se cocina: Cortar la cebolla en cuadraditos, los tomates, la albahaca y el ajo y freír hasta que se doren. Añadir la pasta de tomate, el agua, la sal y la pimienta. Reduzca el fuego y cocine a fuego lento, revolver hasta que la salsa espese.
- Para los camarones: sazone con sal y pimienta y freír hasta que los camarones tengan color rosa y bien cocidos, unos 5 minutos, con margarina.
- Sirva los camarones sobre los espagueti y luego la salsa, terminar con queso feta en cuadrados.
The above recipe was submitted by Claudia, she is a mother of three who loves to cook and enjoy savory recipes.
La receta anterior fue sometida por Claudia, Claudia es madre de tres hijos que le encanta cocinar y disfrutar de recetas sabrosas.