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

Italian Shrimp 'n' Pasta Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 7-1/3 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. Cook: 7-1/3 hours
MAKES: 6-8 servings

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 2x1-in. 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Italian Shrimp n Pasta in Quick Cooking January/February 2004, p29

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.

Light-Bodied White Wine

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

Reviews for Italian Shrimp 'n' Pasta

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 21, 2011

"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."

MY REVIEW
Reviewed Dec. 13, 2010

"I made this for a pot luck - well received. I felt the spices were a little overwhelming for the shrimp so I may tweak it just a little next time."

MY REVIEW
Reviewed Mar. 27, 2009 Edited Apr. 8, 2011

"I thought this was an excellent make ahead dish.will definitely make again."

MY REVIEW
Reviewed Mar. 21, 2009

"How can I scale this down for two people?"

MY REVIEW
Reviewed Feb. 17, 2009

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