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Italian Shrimp 'n' Pasta Recipe

Italian Shrimp 'n' Pasta Recipe photo by Taste of Home

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This dish is always a hit! The shrimp, orzo, tomatoes and cayenne pepper remind me of a Creole favorite, but the Italian seasoning adds a different twist. The strips of chicken thighs stay nice and moist during the slow cooking. -Karen Scaglione Nanuet, New York

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Italian Shrimp 'n' Pasta Recipe

Prep: 10 min. Cook: 7-1/3 hours

Yield: 6-8 Servings

10 440 450

Ingredients

1 pound boneless skinless chicken thighs, cut into 2-inch x 1-inch strips
2 tablespoons canola oil
1 can (28 ounces) crushed tomatoes
2 celery ribs, chopped
1 medium green pepper, cut into 1-inch pieces
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 to 1/4 teaspoon cayenne pepper
1 bay leaf
1/2 cup uncooked orzo pasta or other small pasta
1 pound cooked medium shrimp, peeled and deveined

Directions

In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in the next 10 ingredients. Cover and cook on low for 7-8 hours or until chicken is no longer pink.
Discard bay leaf. Stir in pasta; cover and cook on high for 15 minutes or until pasta is tender. Stir in shrimp; cover and cook for 5 minutes longer or until heated through. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 270 calories, 9 g fat (2 g saturated fat), 124 mg cholesterol, 405 mg sodium, 22 g carbohydrate, 3 g fiber, 26 g protein.

Originally published as Italian Shrimp n Pasta in Quick Cooking January/February 2004, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Italian Shrimp 'n' Pasta

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Reviewed on Jun. 21, 2011 by KInlow

My family loves this recipe. It is a little spicy for the younger kids. But the older ones love it. I like that I can skim out the shrimp for those that don't like it and still have chicken in it for them. I make it 3 to 4 times a year.