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Shrimp with Tomato Jam Recipe


Tomato jam makes this pasta extra special.


  • 1 tsp. Olive Basin Extra Virgin Olive Oil
  • 1 Tbsp. chopped garlic
  • 2 Tbsp. Kitchen Kettle Tomato Jam
  • 6 large shrimp, raw, peeled, and deveined
  • 10 grape tomatoes, washed
  • 1/3 c. heavy cream
  • 4 oz. cooked fettuccine noodles
  • 1/8 c. shredded parmesan
  • 2 Tbsp. fresh basil, chopped
  • Salt & Pepper to taste


Heat oil in pan over medium heat, add garlic and sauté till starting to brown. Add tomato jam, cook 1 minute, add shrimp and tomatoes, cook 3-4 minutes. Add heavy cream and heat until it starts to bubble. Add cooked fettuccini. Heat to serving temperature and remove to serving plate. Top with shredded parmesan and fresh basil.

kitchen kettle tomato jam, pasta, shrimp

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