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Italian Shrimp and Pasta Recipe
Italian Shrimp and Pasta Recipe photo by Taste of Home

Italian Shrimp and Pasta Recipe

Read Reviews (16)
4.67 16
Publisher Photo
We like pasta with Italian tomato sauces, and this recipe is one we make often. It’s heavy on the shrimp and light on the pasta, and that’s the way we like it…we can remember when shrimp was unheard of in our budget, so I guess we’re making up for it now!
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 4 servings

Ingredients

  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 6 ounces uncooked angel hair pasta

Nutritional Facts

1 serving (1-1/4 cups) equals 327 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 443 mg sodium, 37 g carbohydrate, 3 g fiber, 25 g protein.

Directions

  1. In a large skillet, saute garlic in oil for 1 minute or until crisp-tender. Add the tomatoes, broth, basil, oregano and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes.
  2. Meanwhile, cook pasta according to package directions. Add the shrimp to the tomato mixture; cook for 5-6 minutes or until shrimp turn pink. Drain pasta; toss with shrimp mixture. Yield: 4 servings.
Originally published as Italian Shrimp and Pasta in Country Extra May 2006, p51

Nutritional Facts

1 serving (1-1/4 cups) equals 327 calories, 8 g fat (1 g saturated fat), 168 mg cholesterol, 443 mg sodium, 37 g carbohydrate, 3 g fiber, 25 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 and Pasta(16)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 22, 2014

I prefer sautéing the shrimp separately in olive oil and garlic and then add the tomato sauce to it after.

MY REVIEW
Reviewed Oct. 20, 2013

Great taste overall (especially with fresh herbs) but a bit too much liquid for the sauce. Might want to drain the diced tomatoes. Garnished with freshly grated cheese and basil.

MY REVIEW
Reviewed Oct. 7, 2013

This is great base of a recipe. I switched out a can of diced tomatoes and added a can of rotel. I also used 2 cloves of garlic. Very good!!

MY REVIEW
Reviewed Sep. 30, 2013

This recipe was so good!!! The first time i made it my husband loved it had two plates and even take it for his lunch at work.. Here's what i did: i pre-seasoned the shrimp with a little bit of garlic and onion powder to taste and add some salt to the tomato mixture to taste and turned out PERFECT!!!!

MY REVIEW
Reviewed Sep. 11, 2013

I added a little of my own flavor I used a can of senora verde dice tomatoes with green chilies to give a spicy kick along with a can of diced tomatoes This was off the chain:-)

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