Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

To save prep time in this pasta dish, have your fishmonger peel and devein the shrimp. Or if you'd like to do it yourself, be sure to start with 1 1/4 pounds of unpeeled shrimp.

Recipe by Oxmoor House April 2009

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Credit: Oxmoor House

Recipe Summary

prep:
2 mins
cook:
9 mins
total:
11 mins
Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 3 quarts water to a boil in a large Dutch oven; add pasta and shrimp. Cook 3 to 4 minutes or until pasta is tender and shrimp are done. Drain and keep warm.

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  • While pasta and shrimp cook, combine wine and next 4 ingredients in a large nonstick skillet over medium-high heat. Bring to a boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring constantly.

  • Add pasta and shrimp to sauce in pan, tossing to coat. Stir in chopped oregano just before serving. Garnish with oregano sprigs, if desired.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

337 calories; calories from fat 18%; fat 7g; saturated fat 3.3g; mono fat 0.2g; poly fat 0.4g; protein 28.7g; carbohydrates 38.4g; fiber 1.6g; cholesterol 220mg; iron 4.1mg; sodium 571mg; calcium 116mg.
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