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Lynne Schaefer found that a favorite recipe for cacciatore-style chicken was also a great way to prepare shrimp.

Lynne Schaefer, Novato, California
This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Nutrition Facts

447 calories; calories from fat 11%; protein 33g; fat 5.5g; saturated fat 0.9g; carbohydrates 59g; fiber 4.3g; sodium 675mg; cholesterol 173mg.
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