Pasta Pomodoro With Shrimp and Lemon Zest

0705snacks-wine
Photo by Anna Williams
Pasta Pomodoro With Shrimp and Lemon Zest 2.8 143 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    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

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.

Ingredients

  1. Check 1 pound dried pasta
  2. Check 1 tablespoon olive oil
  3. Check 2 cloves garlic, sliced
  4. Check 1 28-ounce can whole peeled tomatoes, including liquid
  5. Check kosher salt and pepper
  6. Check 1 teaspoon sugar
  7. Check 12 leaves fresh basil, torn
  8. Check 1 pound large shrimp, peeled and deveined
  9. Check 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.

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