Kosher salt and freshly cracked black pepperto taste
Parmesan cheesefreshly grated for serving, optional
Thaw the shrimp, if using frozen shrimp.Peel, devein and rinse the shrimp.
In a deep skillet with a lid, heat the oil over medium-high heat. Add the garlic to the hot oil and saute long enough to season the oil, about 1 minute DO NOT BROWN! Garlic gets bitter as it browns - blek!Add in the tomatoes and cook for one minute more.Next, add the tomato sauce and chicken broth. Bring to a boil; simmer for two more minutes.Add one tablespoon of fresh basil to the skillet. Cover and simmer over low heat, while preparing the pasta.
Meanwhile, boil water for the Farfalle. Once the pasta water is boiling drop in the pasta and drop the shrimp into the broth mixture.
Boil the pasta per the instructions, except drain the noodles 2 minutes before the set time. Drain the pasta and immediately add the pasta to the broth mixture. Continue to cook for about 5 to 10 minutes so that the noodles fully cook and absorb some of the rich shrimp flavored broth.
Spoon the Pomodoro into a bowl. Sprinkle with freshly grated Parmesan cheese and fresh julienned basil.
One 15-ounce can of diced tomatoes can be used in place of the fresh tomatoes.Calories are not calculated with cheese. Please read our full Nutrition Disclaimer for more information.Recipe adapted from TeamBeachBody.com
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