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Mix tomatoes, tomato paste, water, sugar, basil, garlic powder, oregano, salt and red pepper in large saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer, uncovered, 20 minutes, stirring occasionally.
Meanwhile, cook pasta as directed on package, adding shrimp during last 3 minutes of cooking. Drain. Return pasta and shrimp to saucepot.
Pour tomato sauce over shrimp and pasta. Toss gently to coat well. Serve immediately with shredded Parmesan cheese, if desired.
I loved this recipe. I used jumbo shrimp and served it over angel hair pasta. My company loved it.
Daune | February 26, 2015
I haven't tried this, but in looking at the ingredients, it will work for people who follow the Paleo diet or people would have a gluton intolerance. Replace Pasta with Julienne prepared Zucchini or Spaghetti Squash.
Phyllis Webb | June 13, 2014
I was really hoping to love this dish but it fell short for me. The tomato blend seemed light & maintained a chunky base in the photos. Unfortunately once you cook it down it becomes very thick which stuck in chunks to my pasta and shrimp. The flavors were good just not what I anticipated. I actually believe if I ever try the recipe again I will omit the paste completely and definitely cut cooking time down, 20 minutes destroys the tomatoes.
Jessica | June 19, 2014