Italian-style Shrimp with Spaghetti

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

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Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 11%
  • Protein: 33g
  • Fat: 5.5g
  • Saturated fat: 0.9g
  • Carbohydrate: 59g
  • Fiber: 4.3g
  • Sodium: 675mg
  • Cholesterol: 173mg


  • 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


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