Tomato-Poached Shrimp with Peas, Herbs & Farro

Tomato-Poached Shrimp with Peas, Herbs & 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 Polpa

Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.

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
Share the ingredient list

Tomato-Poached Shrimp with Peas, Herbs & 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.

Liked the recipe?

Review and share with your friends

Comments 0

Also made with: Polpa

Choose country and language