This summery, crowd-pleasing pasta dish utilizes fresh tomatoes and basil along with shrimp.

Yield: 8 servings

Difficulty Rating: Easy

Nutritional Highlights: Tomatoes are filled with more than antioxidants vitamin A and C. They contain lycopene, a natural phytonutrient that may help reduce risk of prostate cancer.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 2 pounds campari or roma tomatoes
  • 1 tablespoon red wine vinegar
  • ¼ cup fresh basil, chopped
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground pepper
  • 1 tablespoon garlic, minced
  • 4 tablespoons extra-virgin olive oil
  • 1 pound large raw shrimp, peeled and deveined
  • 1 pound penne pasta

Tips & Notes

Fresh tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week. For a more nutritional version, use whole wheat penne, or mix whole wheat and regular penne pasta.


  1. Seed and chop tomatoes. In a large bowl, mix tomatoes with vinegar, basil, salt and pepper. Set aside.
  2. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add garlic and saute 2 minutes.
  3. Add oil and garlic to the tomato mixture.
  4. In the same skillet, add the remaining 2 tablespoons of olive oil. When hot, add shrimp and saute until cooked through, approximately 2 minutes per side.
  5. At the same time, cook pasta according to the directions on the package.
  6. Toss tomato mixture with hot, cooked pasta.
  7. Top with shrimp and serve immediately.


Recipe From: Farm Flavor -

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  1. Jessy Yancey says:

    Linked up at Tomato Blog Hop.