Shrimp Pasta in Tomato Sauce (Garidomakaronada)

Garidomakaronada is one of the most loved Greek pasta dishes — shrimp cooked in a light tomato sauce and finished with pasta directly in the sauce.

Like lobster pasta, the depth of flavor comes from using the shells to create a broth, which enriches the sauce. This dish can be made simply or with more intensity, depending on how much shrimp flavor you want to build.

Prepare the Shrimp and Broth

1. Peel and clean the shrimp, reserving the heads and shells.
2. Boil the heads and shells in water for about 15 minutes to create a shrimp broth.
3. Strain and set aside.

Cook the Shrimp

1. Toss the shrimp with salt and minced garlic.
2. Heat the olive oil in a pan and saute briefly until just pink.
3. Add a splash of white wine, if using, and let it cook off.
4. Remove the shrimp and set aside so they do not overcook.

Build the Sauce

Carol uses two good methods here.

Method 1: Parboiled Pasta

1. While the sauce is simmering, boil the pasta in a pot with just enough salted water to cover it.
2. Cook until it just begins to bend, about 2-3 minutes.
3. Carefully pour off most of the water, reserving about 1 cup of starchy pasta water in the pot.
4. Add a little pasta water to the tomato sauce to loosen it and bring it to a gentle simmer.
5. Add the sauce directly into the pot with the pasta and reserved water.
6. Continue cooking until the pasta is al dente, adding more pasta water if needed.
7. Return the shrimp to the pot at the end and let everything sit briefly off the heat.

The pasta water is essential — it helps the sauce cling and creates a naturally creamy texture.

Method 2: Traditional All-in-One Pot

1. After cooking the shrimp, add the onion, red pepper, and garlic to the same pan and saute until soft.
2. Add the tomato and salt.
3. Add shrimp broth and, if using, shrimp powder. The liquid should be enough to fully cover the pasta.
4. Bring to a boil.
5. Add the pasta directly into the sauce.
6. Simmer until the pasta is al dente, stirring occasionally.
7. Return the shrimp near the end and let the dish sit for about 10 minutes off the heat.

Which Method to Choose

• Method 1 gives more control, less sticking, and a thicker sauce.
• Method 2 is simpler and gives deeper integration of flavor.

Both are very Greek.

Variations

Ouzo

Use a splash of ouzo instead of wine for a more traditional flavor.

Spicy

Add chili flakes or a little fresh chili.

Lobster Version

The same method is used for astakomakaronada, Greek lobster pasta.

Serving

Serve with:

• crusty bread
• a simple green salad
• plenty of olive oil at the finish

This is exactly the kind of dish Carol references in Greek Rice & Pasta in Sauce — pasta cooked in the sauce, not separately.