This recipe is both simple and elevated – easy enough for a weeknight but also makes a great date night. Making a meal for four or want leftovers? Double up the recipe!

We’re nearing the end of heirloom tomato season, so we wanted to create a delicious dish that bridges that gap between summer and fall. Simmering heirloom tomatoes in garlic with plenty of olive oil brings out their natural sweetness, the hint of red pepper adds balance and shrimp makes it a complete meal. 

Bon appetit!

Heirloom Tomato and Shrimp Pasta

Heirloom Tomato & Shrimp Fettuccine

by Paula Seville

Prep/active time: 45 minutes
Serves: 2



  1. Spread shrimp on a plate and sprinkle both sides lightly with salt and pepper. Let thaw until ready to use.
  2. Heat 4 tbsp olive oil in a large skillet over low-medium heat. Add garlic and cook until fragrant and is just starting to brown, about 5 minutes. If the garlic starts to crisp up quickly, turn the heat down slightly.
  3. Add the red pepper flakes and let simmer for 1-2 minutes.
  4. Toss in 1/4 cup basil leaves, chopped tomatoes and their juices, 1 tsp salt. Bring to a simmer and cook (stirring occasionally) for 15-20 minutes.
  5. While the tomatoes are cooking, bring a large pot of salted water to boil. Cook pasta as directed. Drain pasta, reserving 1/2 pasta water.
  6. Add shrimp to tomatoes and cook 3-4 minutes, just until shrimp are no longer translucent (but no longer!). Add in pasta and pasta water and toss to combine. 
  7. Top with basil, a drizzle of olive oil and sprinkle of salt.
  8. Eat up!


  • Don’t have shrimp on hand? No problem. Enjoy a delicious tomato pasta.
  • Taste your dish throughout the cooking process! You may decide you want more or less salt or another dash of red pepper. Just note – It’s important to add seasoning at multiple stages of cooking to create deeper flavor so keep tasting and adjust to your liking.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

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