Italian Shrimp and Pasta Recipe
- 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
- 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.
- 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.
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
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"This was an upgrade from my usual technique of throwing a can of diced tomatoes (the kind with garlic, oregano and basil) over pasta. I cut the recipe in half (for 2) and used the same can. Cooking it down with broth, oil and more garlic really combined the flavors and thickened the sauce. I used linguine, then added steamed zucchini as a side dish."
"The sauce was a little thin. Next time I will add tomato paste and maybe some black olives."
"Fast, east and healthy! I used the Barilla plus pasta. Also added with the garlic some (about 3 tablespoons) finely chopped hot hungarian chili ( the garden produced lots this year) a tablespoon capers."
"I prefer sautéing the shrimp separately in olive oil and garlic and then add the tomato sauce to it after."
"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."