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
Calories from fat 12%
Sat fat 0g
How to Make It
Cook the pasta according to the package directions.
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.
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