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Tomato-Poached Shrimp with Peas, Herbs & Farro

Servings: 4

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.


  • 1-1/2 lb. 16/20 (extra jumbo) shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. extra-virgin olive oil, more for drizzling (optional)
  • 2 Tbs. minced garlic
  • 2 14-oz. cans Mutti® Finely Chopped Tomatoes
  • 3/4 cup fresh or frozen peas
  • 3-1/2 Tbs. capers rinsed, drained, and coarsely chopped
  • 2 Tbs. 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


  • Pat the shrimp dry with paper towels, lightly salt and pepper, and set aside.
  • Heat 1 Tbs. of the 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 tsp. salt, 1/2 tsp. 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.
  • 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 Tbs. of oil, 1/3 of the herb mixture, and salt and pepper to taste.
  • Divide the farro and the tomato-shrimp 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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