Food & Drink

Shrimp with Tomatoes and Chili Pepper

This simple recipe for Shrimp with Tomatoes and Chili Pepper is from a Marcella Hazan cookbook.


Marcella Hazan was a favorite cookbook author and instructor of mine. I’ve honestly never cooked a dish using one of her recipes that I didn’t love. This recipe for shrimp with tomato sauce from Essentials of Classic Italian Cooking is a simple one, like many of Hazan’s recipes, but it’s a keeper! 


3 Tbsp finely chopped onion

1/4 cup extra-virgin olive oil

2 tsp. minced garlic

Chopped hot red chili pepper, to taste

3 Tbsp finely chopped fresh flat-leaf parsley

Salt, to taste

1 ½ to 2 lbs. medium shrimp—shelled, deveined, washed and dried

1 2/3 cups canned imported plum tomatoes such as San Marzanos, with their juices, cut up

Grilled or toasted crusty bread or pasta, for serving


  1. In a large nonreactive skillet, cook the onion in the olive oil over moderate heat, stirring occasionally, until translucent, about 5 minutes.
  2. Add the garlic and the chili peppers and cook until the garlic becomes a pale gold.
  3. Stir in the parsley, then add the tomatoes with their juices and liberal pinches of salt. Reduce the heat and cook at a steady simmer, stirring occasionally, until the tomatoes cook down and the oil begins to separate from the sauce, about 20 minutes.
  4. Add the shrimp to the skillet and stir to coat with sauce. Cover and simmer until the shrimp are just cooked through, 2 to 3 minutes.

Serve immediately with grilled bread or toss with your favorite pasta. 

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