Kate Sears Photo by: Kate Sears

Tomato and Shrimp Stew

Health NOVEMBER 2009

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


  • 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.

Nutritional Information

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

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Tomato and Shrimp Stew Recipe