Seared Shrimp Pomodoro

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 409.7
  • Total Fat: 11.8 g
  • Cholesterol: 179.5 mg
  • Sodium: 781.5 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 6.9 g
  • Protein: 29.6 g

View full nutritional breakdown of Seared Shrimp Pomodoro calories by ingredient
Report Inappropriate Recipe

Submitted by:


Something I threw together that was good enough to share! Something I threw together that was good enough to share!
Number of Servings: 5


    1 pound large shrimp, peeled, de-veined, cut in half length-wise
    1 box DeBoles Spinach Fettuccine Noodles
    1 whole eggplant, cubed
    1 medium onion chopped
    3 tbsp minced garlic (or to taste)
    3 tbsp olive oil
    1 cup chopped mushrooms
    1 bunch chopped asparagus
    1 package chopped grape tomatoes
    1/4 cup grated paremesan cheese
    salt, black pepper, red pepper, italian seasonings to taste


Note: Cutting shrimp in half length-wise will stretch out the number of shrimp per dish while maintaining the shrimp-shape.

In a medium skillet, heat one tbsp of olive oil, 1/4 of chopped onion and 1 tbsp of minced garlic on high heat. In a large skillet, add remaining olive oil, onion and garlic and heat over medium heat. Boil water for spinach noodles simultaneously.

To medium skillet, carefully lay out shrimp halves over onion and garlic so each one is exposed to the heat from the skillet. Sprinly with salt and black pepper. Heat shrimp until just pink/white and remove from heat. Stir to evenly coat shrimp in oil/onion/garlic.

In the large skillet, heat onion/garlic until onion is transparent. Add eggplant and asparagus and heat for a few minutes, stirring regularly. Then add mushrooms, tomatoes, red pepper (optional), salt, black pepper and italian seasoning to taste (I added about 2 tsp of seasoning). Heat until asparagus is tender and eggplant is soft. Remove from heat. Add parmesan and shrimp and mix well. (Eggplant mix should be soft enough to take on a semi-saucy texture.) Serve shrimp/eggplant mix over pasta (divide into 5 servings).

Freezes well!

Serving Size: 5 hearty servings

Number of Servings: 5

Recipe submitted by SparkPeople user GREENTREES76.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.