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Italian-Style Shrimp with Spaghetti

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

Italian-style Shrimp with Spaghetti




James Carrier
 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
Step 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.

Step 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.

Step 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.

Step 4
4

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

Nutrition Facts

Amount Per Serving
Calories 447Calories from Fat 11
% Daily Value *
Total Fat 5.5g9%

Saturated Fat 0.9g5%
Cholesterol 173mg58%
Sodium 675mg29%
Total Carbohydrate 59g20%

Dietary Fiber 4.3g18%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.