Shrimp Pomodoro Pasta - Kraft Recipes Top

Shrimp Pomodoro Pasta

Prep Time
Total Time

4 servings, 1-1/2 cups each

This delicious shrimp and pasta dish is good and garlicky and ready to eat in just a half hour.

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What You Need

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Make It

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  • Heat large nonstick skillet on medium-high heat. Add dressing, onions and garlic; cook 2 min. Stir in tomatoes; cook 12 min., stirring occasionally. Meanwhile, cook pasta as directed on package.
  • Add shrimp to sauce in skillet; cook 2 min. or until heated through. Remove from heat.
  • Drain pasta; toss with shrimp mixture. Sprinkle with cheese.

Special Equipment Needed

Special Extra

A light 2-Tbsp. sprinkling of chopped fresh herbs, such as parsley, basil or oregano, can further brighten the flavors of this tasty dish. Simply sprinkle onto pasta before serving.


  • 4 servings, 1-1/2 cups each

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 2 Vegetable
  • 3 Meat (L)
  • 1 Fat

Nutrition Bonus

Shrimp adds the perfect finishing touch to this flavorful low-calorie, low-fat meal.

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
Calories 410
Total fat 9g
Saturated fat 2.5g
Cholesterol 230mg
Sodium 850mg
Carbohydrate 47g
Dietary fiber 5g
Sugars 12g
Protein 34g
% Daily Value
Vitamin A 20 %DV
Vitamin C 45 %DV
Calcium 20 %DV
Iron 30 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I really like this recipe. I really like this recipe. It has a real kick of flavor and is low cal. I even use whole wheat pasta and light dressing. Sometimes I add rotel for spice or italian flavored diced tomatoes. I have read several reviewers say that the shrimp is tough. I buy the uncooked frozen ones and add (thawed) to the tomoatoes as they cook. I never have trouble with them being tough. If I was adding precooked shrimp I would wait until the very last minute to add them and warm them thru.
Date published: 2010-02-17
Rated 5 out of 5 by from Wonderful! Wonderful! In the process of making the dish, I realized (as I do more often than not probably) that I didn't have enough diced tomatoes so I added a jar of spaghetti sauce to the tomatoes. I also added spinach to the cooking pasta. This has an amazing and different flavor! It's really an entire meal in one, especially if you add the spinach as I did.
Date published: 2010-05-25
Rated 5 out of 5 by from This was really, really awesome! This was really, really awesome! Everybody in my house, from 5 years old and up loved it. My husband had it for lunch two days in a row! The balsamic salad dressing gave it just the right touch of flavor! I would definately make this when inviting company over for dinner.
Date published: 2009-10-14
Rated 5 out of 5 by from Really great! Really great! I made it for my husband and brother and my brother thought that I had ordered Italian take out. My husband loves the balsamic vinegar in it. I used 3/4 of a cup instead of what the recipe calls for, and he liked it better. Grilled chicken instead of shrimp is great too for those who may not like seafood. It is easy and delicious-my kind of meal!
Date published: 2009-02-07
Rated 5 out of 5 by from This is a great recipe. This is a great recipe. It is easy to make and relatively inexpensive. (Use raw frozen shrimp, thaw it and shell it, easy and affordable.) Everyone in my house loved this and told me they want me to make it something I cook regularly. This tastes so fresh, light, and delicious. I personally don't like onions and I actually liked them cooked in this.
Date published: 2008-11-18
Rated 5 out of 5 by from Delicious! Delicious! However, leftovers should be eaten with 2-3 days or they lose flavor and start to taste fishy. I used light dressing and only 12 oz. of shrimp (pkg. size). I also followed other reviewers suggestions of adding green pepper and mushrooms and used italian seasoned tomatoes. This one goes in the favorites!
Date published: 2009-03-10
Rated 4 out of 5 by from We cooked fresh raw shrimp with garlic salt on the side and then added them in the final step. We cooked fresh raw shrimp with garlic salt on the side and then added them in the final step. We also used a lot less onion than what the recipe called for. We used no salt added diced tomatoes. We're going to try the fire roasted or Italian seasoned ones next time. Great recipe if you enjoy tomatoes!
Date published: 2009-09-01
Rated 5 out of 5 by from this was absolutely a great tasting dinner. this was absolutely a great tasting dinner. It was like we took the whole family out to a resturant. Only minus all the bathroom trips a mom has to make with the kids. We got to really enjoy the mouth watering taste. You must try this recipe!!!
Date published: 2009-04-15
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