This recipe is very simple and a real all-around favorite. It even tastes great the next day, that is, if you have leftovers! Serve over pasta or rice with a bottle of red wine and some crusty bread for a fantastic and impressive dinner.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet over medium heat, cook the garlic in the olive oil until just golden, approximately 2 minutes. Be careful not to burn the garlic. Add the tomatoes and sprinkle with salt and cayenne pepper. Bring to a gentle simmer and cook, stirring occasionally, for 15 minutes.

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  • Season the shrimp with salt and add to the tomatoes. Cook 3 to 5 minutes, or until no longer pink. Stir in 1 tablespoon of butter for added richness, if desired.

Nutrition Facts

288.1 calories; 38.4 g protein; 6 g carbohydrates; 353.3 mg cholesterol; 1005.9 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2008
I've actually been making a very similar recipe for about 18 years. It was actually taught to me by my landlord at the time. He was from Italy and this was one of his specialties. Unfortunately tomatoes are lousy this time of year. I used good quality canned. I also tossed in some Italian seasoning. I served it over angel hair pasta a favorite in my house. Read More
(42)

Most helpful critical review

Rating: 3 stars
04/27/2010
Not bad, but needs some jazzing up. A little weak in the flavor department. I prepared this a little backwards from the recipe directions, first sauteeing the shrimp just briefly in olive oil, then adding the garlic, and finally the tomatoes, basically just long enough to heat them, not cook them to death. To finish I added fresh chopped parsley (this definitely needed that punch of color) and swirled in some butter and some of the pasta cooking water to make a luscious, velvety sauce. Served this tossed with angel air pasta and garnished with a few piquant caper berries. Read More
(33)
31 Ratings
  • 5 star values: 10
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/26/2008
I've actually been making a very similar recipe for about 18 years. It was actually taught to me by my landlord at the time. He was from Italy and this was one of his specialties. Unfortunately tomatoes are lousy this time of year. I used good quality canned. I also tossed in some Italian seasoning. I served it over angel hair pasta a favorite in my house. Read More
(42)
Rating: 5 stars
03/26/2008
I've actually been making a very similar recipe for about 18 years. It was actually taught to me by my landlord at the time. He was from Italy and this was one of his specialties. Unfortunately tomatoes are lousy this time of year. I used good quality canned. I also tossed in some Italian seasoning. I served it over angel hair pasta a favorite in my house. Read More
(42)
Rating: 3 stars
04/27/2010
Not bad, but needs some jazzing up. A little weak in the flavor department. I prepared this a little backwards from the recipe directions, first sauteeing the shrimp just briefly in olive oil, then adding the garlic, and finally the tomatoes, basically just long enough to heat them, not cook them to death. To finish I added fresh chopped parsley (this definitely needed that punch of color) and swirled in some butter and some of the pasta cooking water to make a luscious, velvety sauce. Served this tossed with angel air pasta and garnished with a few piquant caper berries. Read More
(33)
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Rating: 4 stars
12/03/2005
Didn't have tomatoes so used ordinary pasta sauce instead. Excellent over pasta shells with small bits of broccolli Read More
(23)
Rating: 4 stars
03/06/2009
Made it as directed and found it pretty boring so I threw in a whole bag of spinach. WOW! What a difference it made! Read More
(12)
Rating: 4 stars
09/29/2008
This was delicious! I added fresh basil chopped zucchini crushed red pepper and a few other spices to the sauce grilled the shrimp for a couple minutes and served with whole wheat linguine...excellent combination! Read More
(10)
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Rating: 5 stars
09/16/2008
This was a big success with my family. Used frozen pre-cooked tail-off shrimp... thawed. Poured shrimp/tomato mixture into angel hair pasta mixed & served. Very easy and quick!!!! Read More
(8)
Rating: 4 stars
11/14/2007
Good recipe. To cut the acid of the tomatoes I added about a tablespoon of molasses. And I added a few more spices. Very quick and good. Read More
(8)
Rating: 5 stars
06/09/2009
So quick and easy--which is key with 2 children under the age of 3--and so tasty!!! Read More
(8)
Rating: 4 stars
06/10/2010
Rating this a four even though I ultimately had to add a bit more seasoning to create the sauce I wanted. But I really really like this recipe with a few minor additions and will definitely make again! I used canned petite diced tomatoes and probably 7 garlic cloves because some were small. After the salt and cayenne and simmering a bit I tasted and decided to add dry onion and basil. As the sauce simmered I added a bit of pasta water to keep it from drying out before the flavors had really blended. Delicious with the shrimp over angel hair pasta. Read More
(7)