The Briny Lemon: Spaghetti with Shrimp and Three-Color Tomatoes

Summertime is tomato time—all sizes, shapes, and colors. This simple pasta dish is as pretty and inviting as it is fresh and flavorful. Yes, you could make it with all red tomatoes, but, first, check a local farm market or stores with great local-produce sections to find beautiful, colorful fresh tomatoes in orange, purple, yellow, and various shades of red.

I found regular red stem tomatoes, along with yellow and orange. Heirlooms would be delicious too—and all will make a pretty table.

Red, Yellow, and Orange Stem Tomatoes

Note: This pasta sauce isn’t really saucy. The softer orange and yellow tomatoes break down to provide the most moisture in the dish, while the red retain most of their texture. All release juices to create a thin sauce—a very colorful one.

If you’re a fan of pasta with shrimp, check out Shrimp and Scallop Pasta with Light Alfredo and Pasta with Shrimp in Garlicky Butter Sauce.

Serves 4

Ingredients

8 oz spaghetti
2 tbsp olive oil, plus more for drizzling
2 garlic cloves, finely chopped
1/2 small onion, finely chopped
2 medium red stem tomatoes, coarsely chopped
2 medium orange stem tomatoes, coarsely chopped
2 medium yellow stem tomatoes, coarsely chopped
sea salt
freshly ground black pepper
2/3 lb medium shrimp (26-30 count), peeled and deveined
1/4 cup thinly sliced basil leaves

Chopped Tomatoes

Prepared Shrimp

Preparation

Cook the spaghetti in boiling, salted water until al dente, 8-9 minutes. Drain.
Heat a large, deep skillet over medium-low heat and add 2 tablespoons of olive oil. Add the garlic and onion and cook until very fragrant and beginning to soften, about 2 minutes.
Add all tomatoes and season with salt and pepper. Increase the heat to medium and cook until the tomatoes just begin to break, about 5 minutes.
Add the shrimp and cook until pink and cooked through, 3 minutes. Add the drained spaghetti and toss well to coat. Remove from the heat and stir in the basil.