Ingredients for Shrimp Pomodoro Pasta
- Balsamic Vinaigrette
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 (28-ounce) can crushed tomatoes
- 1 pound penne pasta
- 1 pound shrimp, peeled and deveined
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup pasta water
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How to Make Shrimp Pomodoro Pasta
- Heat a large nonstick skillet over medium-high heat.
- Add 2 tablespoons of olive oil, 1/2 cup chopped onion, and 2 cloves minced garlic to the skillet.
- Cook for 2 minutes, or until the onions soften slightly.
- Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Simmer for 12 minutes, stirring occasionally, until the sauce slightly thickens.
- Meanwhile, cook 1 pound pasta according to package directions.
- Add 1 pound shrimp (peeled and deveined) to the sauce.
- Cook for 2 minutes, or until the shrimp is pink and cooked through.
- Drain the cooked pasta reserving about 1/2 cup of pasta water.
- Add the drained pasta to the shrimp sauce, tossing to combine. Add a little pasta water if the sauce is too thick.
- Serve immediately, sprinkled with 1/2 cup grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
25g
Fat
7g
Carbs
18g
