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

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4.5 27 26
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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

1-1/4 cup: 327 calories, 8g fat (1g saturated fat), 168mg cholesterol, 443mg sodium, 37g carbohydrate (5g sugars, 3g fiber), 25g 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

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

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (8)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
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MY REVIEW
DippyDi
Reviewed Jun. 2, 2016

"No flavor. Followed recipe exactly. Felt like it was a waste of the shrimp."

MY REVIEW
Grandmaj2u
Reviewed Feb. 16, 2016

"Good concept....but needs some tweaks. 1). Use csnned diced tomatoes with Basil, Oregano,&Garlic already in the tomatoes. This change alone makes a big difference....( but I use Delmonte brand and NOT Hunts brand...just a personal taste choice ) 2) Saute 1 medium shallot till softened. Add in Garlic....more like 3 cloves. Then add in 1/ 8 th to 1/2 t. red pepper flakes 3) For a thicker sauce add in a few tablespoons to 1/2 C. your fav tomato sauce. See also Pasta Alla Betsy ..pioneerwoman.com.. ( 16 minute meals). or on food network.com for similar and better recipie.. Finally add in some parm cheese. I still use the herbs listed...just a bit more. alsoI add fesh Basil and a little fresh flat leaf parsley chopped at the end."

MY REVIEW
deer30084
Reviewed Dec. 3, 2015

"It was kinda quick and easy but no pizzaz. No flavor. Those were actually my wife's comments when I made it and I agree with her. I won't be making this again."

MY REVIEW
knissley
Reviewed Oct. 31, 2015

"Great recipe. I added a little pesto to the sauce for extra flavor."

MY REVIEW
cornbread6
Reviewed Oct. 19, 2015

"Liked the flavors. We liked the thin sauce for a change. I find some sauces overpower the other ingredients."

MY REVIEW
ksmetamaid
Reviewed Jun. 9, 2015

"Easy and delicious. Previous reviewers are right in saying the sauce is very runny. I tried leaving out the chicken broth and just adding bouillon granules. Really tasty, although still runny. You might try a previous reviewers idea of substituting a can of tomato past for one of the cans of diced tomatoes."

MY REVIEW
garycrain
Reviewed Mar. 17, 2015

"Love this recipe! Quick and easy, so good! The provided nutritional info doesn't say if it is for sauce alone or sauce and spaghetti. Based on ingredients, I calc cals for sauce alone to be about 228 cal/ serving, not 327. I get 438 cals/serv sauce and 56gm of spaghet. Can you clarify how you derived 327cals/serv number????

*****
Using fire roasted diced tomatoes adds a little "hot"."

MY REVIEW
SabrinaN
Reviewed Mar. 14, 2015

"Absolutely delicious! Made as is and my family loves it"

MY REVIEW
OhBlahDah
Reviewed Jan. 14, 2015

"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."

MY REVIEW
mythyagain@yahoo.com
Reviewed Dec. 25, 2014

"The sauce was a little thin. Next time I will add tomato paste and maybe some black olives."

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