Skip links
Taste of Home Logo
Italian Shrimp and Pasta

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

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.
  • 3.

Nutrition Facts

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

Reviews

Average Rating:
  • Jim
    Jul 17, 2017

    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.

  • meliss.beyer
    May 9, 2017

    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!

  • DippyDi
    Jun 2, 2016

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

  • Grandmaj2u
    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.

  • deer30084
    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.

  • knissley
    Oct 31, 2015

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

  • cornbread6
    Oct 19, 2015

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

  • ksmetamaid
    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.

  • garycrain
    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".

  • SabrinaN
    Mar 14, 2015

    Absolutely delicious! Made as is and my family loves it

© 2019 RDA Enthusiast Brands, LLC