Italian-style Shrimp with Spaghetti

Italian-style Shrimp with Spaghetti Recipe
James Carrier
Lynne Schaefer found that a favorite recipe for cacciatore-style chicken was also a great way to prepare shrimp.

Yield:

Makes 4 servings

Recipe from

Sunset

Nutritional Information

Calories 447
Caloriesfromfat 11 %
Protein 33 g
Fat 5.5 g
Satfat 0.9 g
Carbohydrate 59 g
Fiber 4.3 g
Sodium 675 mg
Cholesterol 173 mg

Ingredients

8 ounces dried spaghetti
1/2 cup finely chopped shallots (about 3 oz.)
1 teaspoon minced garlic
2 teaspoons olive oil
1 can (14 1/2 oz.) Italian-style diced tomatoes
1 can (6 oz.) tomato paste
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound (40 to 50 per lb.) frozen shelled deveined shrimp, thawed
2 tablespoons chopped parsley
Salt and pepper
Shredded romano or parmesan cheese

Preparation

1. In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, about 10 minutes. Drain and return to pan.

2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir shallots and garlic in olive oil until shallots are limp, about 5 minutes. Stir in tomatoes (with juice), tomato paste, wine, oregano, and basil. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 minutes.

3. Rinse and drain shrimp; add to sauce. Stir often just until opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes.

4. Stir sauce into cooked pasta. Divide mixture equally among four bowls. Sprinkle with parsley; add salt, pepper, and cheese to taste.

Lynne Schaefer, Novato, California,

Sunset

October 2002
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