Italian-style Shrimp with Spaghetti |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lynne Schaefer found that a favorite recipe for cacciatore-style chicken was also a great way to prepare shrimp. 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 |
Directions:
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.
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