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

Italian Shrimp 'n' Pasta Recipe

Read Reviews (5)
3.8 5
Publisher Photo
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 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

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.

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

Reviews for Italian Shrimp 'n' Pasta(5)

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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