Pasta Pomodoro With Shrimp and Lemon Zest

Photo by Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 599 calories
    • Calories 12 calories from fat
    • Fat 8 g
    • Sat Fat 0 g
    • Cholesterol 172 mg
    • Sodium 687 mg
    • Protein 39 g
    • Carbohydrate 93 g
    • Sugar 8 g
    • Fiber 6 g


  1. Check 1pound dried pasta
  2. Check 1tablespoon olive oil
  3. Check 2cloves garlic, sliced
  4. Check 128-ounce can whole peeled tomatoes, including liquid
  5. Check kosher salt and pepper
  6. Check 1teaspoon sugar
  7. Check 12leaves fresh basil, torn
  8. Check 1pound large shrimp, peeled and deveined
  9. Check 1teaspoon grated lemon


  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.