Shrimp Pomodoro
Quick-seared shrimp tossed through fusilli in a bright garlic-and-chili tomato sauce, finished with basil.
Ingredients
- 250 g Shrimp
- 180 g Fusilli
- 400 g Canned tomatoes
- 4 cloves Garlic
- 2 tbsp Extra-virgin olive oil
- ¾ tsp Salt
- ½ tsp Red pepper flakes (optional)
- 60 ml White wine (optional)
- 10 g Basil (optional)
- 15 g Parmigiano-Reggiano (optional)
- ½ tsp Black pepper (optional)
Method
- Bring a large pot of salted water to a rolling boil.
- While the water heats, pat the shrimp dry and season lightly with a little of the salt and black pepper.
- Mince the garlic and tear the basil.
- Cook the fusilli in the boiling water until al dente, then reserve a mugful of pasta water and drain.
- Heat the olive oil in a wide pan over medium-high and sear the shrimp for about a minute per side, until just pink. Lift them onto a plate.
- Add the remaining oil, the garlic and red pepper flakes and cook for 30 seconds until fragrant.
- Pour in the white wine and let it bubble down for a minute. (optional)
- Add the canned tomatoes and the rest of the salt and simmer for 5-6 minutes, breaking them down, until thick and saucy.
- Return the shrimp, add the drained pasta and a splash of pasta water, and toss until glossy and coated.
- Off the heat, stir through the basil and the remaining black pepper. Serve with grated Parmesan.
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About Shrimp Pomodoro
Shrimp pomodoro is a fast, bright plate of pasta that leans on the simplest of Italian sauces. Pomodoro just means tomato, and a pomodoro sauce is exactly that at its purest — tomatoes, garlic, olive oil and a little chili cooked briefly so it stays fresh and lively rather than deep and jammy like a long-simmered marinara or ragu. Plump shrimp are seared fast, set aside, then folded back through the sauce with the pasta so they stay tender. It is the kind of dinner that tastes like more effort than it takes, ready in under twenty minutes.
The whole dish is orchestrated around the pasta water: the noodles boil while you build the sauce, so the fusilli — whose spirals catch the sauce beautifully — lands hot and al dente just as the tomatoes finish. A splash of the starchy cooking water helps the sauce cling. Canned tomatoes make it quick and reliable year-round, though a handful of ripe cherry tomatoes shines in summer. With around 40 grams of protein and a good hit of fibre per serving, it is a satisfying weeknight pasta that keeps things light and fresh.
Shrimp Pomodoro: frequently asked questions
What does pomodoro mean?
Pomodoro is simply the Italian word for tomato. A pomodoro sauce is a fresh, simple tomato sauce — tomatoes, garlic, olive oil and basil — lighter and quicker to make than a long-simmered marinara or ragu.
What is the difference between pomodoro and marinara?
Pomodoro tends to be smoother, simpler and fresher, built on just tomato, garlic, oil and basil. Marinara is usually chunkier, cooked a little longer, and often carries more herbs and sometimes onion. The two overlap, but pomodoro is the more minimal of the pair.
What pasta goes with shrimp pomodoro?
Fusilli works well here because its spirals catch the light tomato sauce, but spaghetti and linguine are the classic pairings. Any pasta you like will work — cook it to al dente so it holds up when tossed with the sauce and shrimp.
How do you cook shrimp for pasta?
Sear shrimp quickly over medium-high heat, about a minute per side, until just pink and opaque, then set aside while you build the sauce and return them at the end. Overcooking makes shrimp rubbery, so keep the time short.
Is shrimp pomodoro healthy?
It is a reasonably balanced pasta — around 655 calories with 40g of protein and a good 7.7g of fibre per serving. Shrimp is lean protein and the tomato sauce is light, though like most pasta dishes it is carbohydrate-heavy.
Can I use fresh tomatoes instead of canned?
Yes. Swap the can for about 300g of halved cherry or ripe tomatoes and simmer a little longer so they break down into a sauce. Canned tomatoes are quicker and more consistent out of season; fresh shines in summer.
Can I make shrimp pomodoro ahead?
The tomato sauce can be made ahead and even improves overnight, but cook the shrimp and pasta fresh and toss just before serving so the shrimp stays tender and the pasta does not go soft.
How many calories are in Shrimp Pomodoro?
A serving has about 655 calories — 40.5g protein, 84.8g carbs, 16.9g fat, 7.7g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 40.5g of protein, roughly 25% of its calories.
Is Shrimp Pomodoro gluten-free?
As written, no — it contains Fusilli. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Is Shrimp Pomodoro dairy-free?
Not as written — it uses Parmigiano-Reggiano. Swapping it for a plant-based alternative makes it dairy-free.
Do I need every ingredient to make Shrimp Pomodoro?
The core ingredients are essential, but you can leave out red pepper flakes, white wine, basil — they're optional and mainly there for extra flavor or finish.
How many servings does Shrimp Pomodoro make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.