Our easy shrimp-tomato recipe yields a meal that comes together quickly enough for a weeknight dinner, but is also a great option for a dinner party with family and friends.
Note from the Food & Wine Test Kitchen
Make this a heartier meal by pairing the dish with sourdough or another crusty bread, or serving the shrimp and sauce over cooked linguini or another pasta tossed with olive oil. You can also turn this into an appetizer by serving the shrimp with toasted bread slices drizzled with olive oil and rubbed with a piece of garlic.
Make ahead
The sauce can be made up to two days in advance and stored in an airtight container in the refrigerator. Don't cook the shrimp ahead — they become too firm and rubbery when reheated.
Suggested pairing
A smooth, medium-bodied red wine from southern Italy, such as a Cirò or Regaleali Rosso, will stand up to the gutsy sauce without overpowering the shrimp.
Ingredients
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3 tablespoons olive oil
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2 pounds large peeled and deveined raw shrimp
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4 garlic cloves, minced
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1 large pinch dried red pepper flakes
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 medium tomatoes (about 3/4 pound), peeled and chopped
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1 cup canned crushed tomatoes in thick puree
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1 teaspoon chopped fresh rosemary, or 1/4 teaspoon dried rosemary
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2 tablespoons drained capers
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1/3 cup halved and pitted black olives
Directions
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In a large nonstick frying pan, heat oil over moderate heat. Add shrimp, garlic, red pepper flakes, salt, and black pepper; cook, stirring occasionally, until shrimp are pink and cooked through, about 5 minutes. Remove shrimp from pan with a slotted spoon.
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Add fresh tomatoes, canned tomatoes, rosemary, capers, and olives to pan. Reduce heat and simmer, covered, for 15 minutes. Stir in shrimp and simmer until just heated through, about 1 minute.
![Garlic shrimp in tomato sauce](https://www.foodandwine.com/thmb/yfYSUIlcfbXD-0g_-m8g_utIgww=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Garlic-shrimp-in-tomato-sauce-FT-RECIPE0424-efd976fab22444e69c7f5b469d5aadd3.jpg)
Food & Wine / Photo by Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek