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Ingredientes
- 8 ounce dry spaghetti
- 1/2 c. finely-minced shallots - (abt 3 ounce)
- 1 tsp chopped garlic
- 2 tsp extra virgin olive oil
- 1 can Italian-style diced tomatoes - (14 1/2 ounce)
- 1 can tomato paste - (6 ounce)
- 1/2 c. dry white wine
- 1 tsp dry oregano
- 1 tsp dry basil
- 1 lb frzn peeled deveined shrimp - (40/50 lb) thawed
- 2 Tbsp. minced parsley Salt to taste Freshly-grnd black pepper to taste Shredded romano or possibly parmesan cheese
Direcciones
- In a 4- to 5-qt pan over high heat, bring 2 qts water to a boil. Add in pasta and cook, stirring occasionally, till tender to bite, about 10 min. Drain and return to pan.
- Meanwhile, in a 10- to 12-inch frying pan over high heat, stir shallots and garlic in extra virgin olive oil till shallots are limp, about 5 min. Stir in tomatoes (with juice), tomato paste, wine, oregano, and basil. Bring to a boil, then reduce heat and simmer, stirring occasionally, about 5 min.
- Rinse and drain shrimp; add in to sauce. Stir often just till opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 min.
- Stir sauce into cooked pasta. Divide mix equally among four bowls. Sprinkle with parsley; add in salt, pepper, and cheese to taste.
- This recipe yields 4 servings.
- Comments: Lynne Schaefer found which a favorite recipe for cacciatore-style chicken was also a great way to prepare shrimp.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 4 servings | |
| Calories 424 | |
| Calories from Fat 47 | 11% |
| Total Fat 5.31g | 7% |
| Saturated Fat 0.9g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 511mg | 21% |
| Potassium 862mg | 25% |
| Total Carbs 55.53g | 15% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.94g | 5% |
| Protein 32.79g | 52% |
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