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Italian Shrimp 'n' Pasta

 Italian Shrimp 'n' Pasta
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
6-8 ServingsPrep: 10 min. Cook: 7-1/3 hours


  • 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


  • 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.

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Italian Shrimp 'n' Pasta (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.