Rating: 3 stars
161 Ratings
  • 5 star values: 66
  • 4 star values: 7
  • 3 star values: 8
  • 2 star values: 7
  • 1 star values: 73
  • 161 Ratings
Sara Quessenberry

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions.

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  • 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.

  • 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.

Nutrition Facts

599 calories; calories from fat 12%; fat 8g; cholesterol 172mg; sodium 687mg; carbohydrates 93g; fiber 6g; sugars 8g; protein 39g.
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