Zuppa Al Pomodoro Recipe

Time30m

Serves4

Sautéed Red Shrimp, San Marzano Tomatoes, Castella di Ama Olive Oil, Fresh Basil, Focaccia

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Ingredients

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1
Prepare the Shrimp
Clean and devein the red shrimp. Rinse under cold water and pat dry.
2
Chop the Ingredients
Chop the fresh basil and set aside. If using whole San Marzano tomatoes, crush them into a bowl.
3
Prepare the Focaccia
Slice the focaccia loaf into thick pieces for serving.

4
Sauté the Shrimp
In a large pot, heat 2 tablespoons of Castella di Ama olive oil over medium heat. Add the red shrimp and sauté until they turn pink, about 2-3 minutes. Remove shrimp from the pot and set aside.
5
Cook the Tomatoes
In the same pot, add the remaining 2 tablespoons of olive oil. Add the crushed San Marzano tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally.
6
Combine Ingredients
Add the sautéed shrimp back to the pot, along with the chopped basil, salt, and black pepper. Stir well and let simmer for an additional 5 minutes.

7
Serve the Zuppa al Pomodoro
Ladle the zuppa into bowls and serve hot with slices of focaccia on the side.