Tomato shrimp recipe with peas, herbs and farro

Tomato shrimp recipe with peas, herbs and farro

For lots of flavor with minimal effort, try this poached shrimp recipe. The ingredients all simmer together in one pan, so it couldn’t be easier.

Made with Chopped tomatoes

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

cooking sketch 20 min (COOK TIME: 5 min / PREP TIME: 5 min / PASSIVE TIME: 10 min)

cooking sketch Easy


  • 1-1/2 lb 16/20 shrimp, peeled and deveined (extra jumbo)
  • kosher salt and freshly ground black pepper
  • 2 tbsp extra-virgin olive oil, plus additional for drizzling (optional)
  • 2 tbsp minced garlic
  • 2 cans Mutti® Finely Chopped Tomatoes (14 oz., Polpa)
  • 3/4 cup fresh or frozen peas
  • 3-1/2 tbsp capers rinsed, drained, and coarsely chopped
  • 2 tbsp unsalted butter, cut into 1/2-inch cubes
  • 1-1/2 cups lightly packed baby arugula
  • 1/4 cup lightly packed basil leaves
  • 1-1/2 cups dry pearled farro, cooked according to package directions
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Tomato shrimp recipe with peas, herbs and farro: Method

  1. Pat the shrimp dry with paper towels, lightly salt and pepper, and set aside.
  2. Heat 1 tablespoon oil in a large skillet over medium heat until it shimmers. Add the garlic and cook, stirring, until it just begins to turn golden, about 1 minute. Add the tomatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and stir until combined. Bring to a boil over high heat, lower the heat to medium, add the peas, capers, and shrimp, and stir to coat in the sauce. Continue to cook, stirring occasionally, until the shrimp are opaque and cooked through, about 5 minutes. Lower the heat to low and stir in the butter a few pieces at a time until melted. Remove from the heat, adjust the seasoning, and set aside.
  3. Combine the arugula and basil on a cutting board and coarsely chop. Stir 1/3 of the herb mixture into the tomato-shrimp mixture. Toss the farro with the remaining 1 tablespoon of oil, 1/3 of the herb mixture, and salt and pepper to taste. Divide the farro and the tomatoshrimp mixture among 4 serving bowls, garnish the remaining herb mixture. Drizzle with more extra-virgin olive oil, if desired, and serve.

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Also made with: Chopped tomatoes

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