Tomato and Shrimp Stew

tomato-shrimp-pasta Kate Sears


  • 1 large onion, diced (about 3 cups)
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1/2 teaspoon each salt and pepper
  • 1 (26-ounce) can whole tomatoes
  • Dash of sugar
  • 1/2 cup chopped fresh basil
  • 1 pound frozen medium shrimp, thawed, peeled, and deveined
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1/2 pound cooked pasta
  • Garnish: additional basil


Cook onion and garlic in 1 tablespoon warm olive oil until tender. Season with 1/2 teaspoon each salt and pepper. Add tomatoes and a dash of sugar; cook 10 minutes. Add 1/2 cup chopped fresh basil. Season shrimp with salt and pepper, to taste, and sauté with 1 tablespoon warm olive oil in a separate pan for 3 minutes or until opaque. Add shrimp to tomato mixture, and toss with cooked pasta. Garnish with additional basil.

  • Yield: Makes 4 servings (serving size: 2 cups)

Nutritional Information

Calories per serving: 320
Fat per serving: 10g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 2g
Protein per serving: 28g
Carbohydrate per serving: 30g
Fiber per serving: 4g
Cholesterol per serving: 172mg
Iron per serving: 6mg
Sodium per serving: 574mg
Calcium per serving: 142mg

This Recipe Is

Alex Guarnaschelli