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Shrimp with Chunky Tomato-Saffron Sauce

4.3

(35)

Recipe information

  • Yield

    4 first-course or 2 main-course servings

Ingredients

1/4 cup olive oil
2 large shallots, chopped
1 pound uncooked large shrimp, peeled, deveined, tails left intact
1 tablespoon tomato paste
1/2 cup dry white wine
1/8 teaspoon dried crushed red pepper
2 generous pinches saffron threads
1 14 1/2-ounce can diced peeled tomatoes in juice
4 large garlic cloves, minced
1/2 teaspoon grated orange peel
1/2 cup whipping cream
Salt and pepper
8 ounces fettuccine
1 teaspoon minced fresh oregano
1/4 cup minced fresh parsley

Preparation

  1. Step 1

    Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 2 minutes. Add shrimp and cook until just pink, about 3 minutes. Transfer shrimp to bowl using slotted spoon. Add tomato paste to same skillet and stir 1 minute. Add wine, crushed red pepper and saffron and boil 2 minutes. Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes. Add cream and simmer sauce 3 minutes. Season to taste with salt and pepper.

    Step 2

    Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Season with salt and pepper.

    Step 3

    Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.

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