- 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.
Reviews forItalian Shrimp and Pasta
"Made this for our relative from Italy and I think this was the best pasta dish I have ever made. I did make a few modifications like white wine for the broth plus some crushed red pepper flakes for some zing. I also added some capers. The best part was that it gets even better on the second day. PS, nothing left for a third meal."
"I wanted to try something different to make with shrimp, I always make it with lemon or lime flavors. This recipe seemed perfect. After thinking that I had all of the ingredients, I didn't. Instead of using 2 cans of diced tomatoes, I used one can and a really small can of tomato sauce. I also used fettuccine instead of angel hair. Based on other reviews, I added some garlic powder and some crushed red pepper. Overall, I would definitely make it again!"
"No flavor. Followed recipe exactly. Felt like it was a waste of the shrimp."
"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."
"Great recipe. I added a little pesto to the sauce for extra flavor."
"Liked the flavors. We liked the thin sauce for a change. I find some sauces overpower the other ingredients."
"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."
"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"."
"Absolutely delicious! Made as is and my family loves it"