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Pasta With Shrimp Pomodoro Sauce

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“This is nice and light for a pasta dish, and quick to put together. For your basic pomodoro sauce to serve anytime with pasta, simply omit the shrimp. I do think the choice of canned tomatoes is extremely important, and effects the overall quality of the sauce. I definitely use imported Italian tomatoes, preferably San Marzano.”

Ingredients Nutrition


  1. Cook the pasta according to the package directions.
  2. Heat the oil in a large saucepan over medium heat.
  3. Add the garlic and cook until light brown, about 1 minute.
  4. Add the tomatoes and their juices, salt, pepper, and sugar.
  5. Bring to a boil.
  6. Reduce heat and simmer, crushing the tomatoes with a wooden spoon, until the sauce thickens slightly, about 10 minutes.
  7. Add shrimp to the simmering sauce.
  8. Cover and cook until the shrimp are pink and cooked through, about 4 m inutes.
  9. Remove from heat.
  10. Stir in the basil.
  11. Toss with cooked pasta.

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