Pasta Pomodoro With Shrimp and Lemon Zest

Pasta Pomodoro With Shrimp and Lemon Zest
Anna Williams
Serves 4
preparation
15
minutes
cooking
25
minutes

Ingredients

1
pound
dried pasta
1
tablespoon
olive oil
2
cloves
garlic, sliced
1
28-ounce can
whole peeled tomatoes, including liquid
kosher salt and pepper
1
teaspoon
sugar
12
leaves
fresh basil, torn
1
pound
large shrimp, peeled and deveined
1
teaspoon
grated lemon

Directions

  1. Cook the pasta according to the package directions. 
  2. Heat the oil in a large saucepan over medium heat. Add the garlic and cook until light brown, about 1 minute. Add the tomatoes and their juices, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Bring to a boil. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
  3. Add the shrimp to the pomodoro sauce. Cover and cook until the shrimp are pink and cooked through, about 4 minutes. Stir in the basil. Divide among bowls and sprinkle with the lemon zest.
Sara Quessenberry
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 12 %
  • Fat 8 g
  • Sat Fat 0 g
  • Cholesterol 172 mg
  • Sodium 687 mg
  • Carbohydrate 93 g
  • Fiber 6 g
  • Sugar 8 g
  • Protein 39 g
What does this mean? See Nutrition 101.