Go Back
+ servings
Pasta Pomodoro served with shrimp and fresh basil

Pasta Pomodoro with Shrimp

Print Recipe
Pasta Pomodoro with Shrimp is the perfect easy pasta dinner recipe. This dish comes together with simple ingredients, fresh flavor, and is super quick. Made with shrimp, angel hair pasta, parmesan cheese, ripe tomatoes and basil, Pasta Pomodoro tastes amazing, and is perfect for date night or family dinner!
Course Main Course
Cuisine Italian
Keyword Pasta Pomodoro, Pomodoro sauce, shrimp pasta
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings
Calories 580
Author Kim


  • 1 pound shrimp (deveined, peeled and tails removed)
  • 2 tablespoons + 1 teaspoon olive oil, divided
  • 4-5 large tomatoes, chopped into bite sized pieces (if using smaller tomatoes such as Roma increase to 6-7)
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chopped fresh basil, plus more to garnish
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 12-16 ounces angel hair pasta (or other long pasta)
  • 1/2 cup fresh grated parmesan cheese, plus more to taste
  • salt & pepper to taste


  • In a large pot, add water and bring to a boil while you are chopping the tomatoes. Don’t add the angel hair pasta yet, it cooks quickly (usually 3-4 minutes) so you will want to add it to the boiling water after you start cooking the tomatoes.
  • In a large skillet over medium heat add 1 tablespoon olive oil and cook shrimp until it has turned pink, about 1 – 2 minutes per side. Remove shrimp from pan and set aside.
  • Drain any liquid from the skillet, reduce heat to medium-low and add 1 tablespoon olive oil. When oil is hot, add chopped tomatoes, then salt and pepper to taste. Stir occasionally and cook for 5 minutes and then add chopped garlic. Cook 2 – 3 minutes more and until the tomatoes get soft and garlic is fragrant.
  • Add angel hair pasta to the boiling water and cook per box instructions (typically 3-4 minutes).
  • While the pasta is cooking, put the shrimp back into the skillet, add the freshly chopped basil and a small amount of olive oil to taste (1-2 tsp is what I use). Stirring well to combine and bring out the flavor of the basil. Taste and add more salt, if needed. Add the crushed red pepper flakes, if you like a little kick of heat.
  • Drain pasta (reserving about 1/2 cup of the pasta water). Add pasta into the skillet to combine with the tomatoes, shrimp and basil. Stir to fully combined. If you want the sauce to be more moist, add some of the pasta water, as desired.
  • Serve topped with freshly grated parmesan cheese and fresh basil and enjoy!


If you are using a pasta that requires a longer cooking time, such as spaghetti or fettuccine, you might need to start cooking the pasta a little earlier in the cooking process. Check the cooking time on the box and adjust accordingly.
Photos by Molly at Yes to Yolks.


Serving: 1serving | Calories: 580kcal | Carbohydrates: 69g | Protein: 40g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 294mg | Sodium: 1093mg | Potassium: 592mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1175IU | Vitamin C: 22mg | Calcium: 347mg | Iron: 4mg