Shrimp With Chunky Tomato-saffron Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | March 1991 | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Olive oil |
| 2 | Shallots, chopped | |
| 1 | lb | Uncooked large shrimp |
| peeled deveined | ||
| tails left intact | ||
| 1 | T | Tomato paste |
| 1/2 | c | Dry white wine |
| 1/8 | t | Dried crushed red pepper |
| 2 | Generous pinches saffron | |
| threads | ||
| 1 | Diced peeled tomatoes in | |
| juice 14 1/2-ounce | ||
| 4 | Garlic cloves, minced | |
| 1/2 | t | Grated orange peel |
| 1/2 | c | Whipping cream |
| Salt and pepper | ||
| 8 | oz | Fettuccine |
| 1 | t | Minced fresh oregano |
| 1/4 | c | Minced fresh parsley |
INSTRUCTIONS
Heat oil in heavy large skillet over medium-high heat. Add shallots and saute 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. 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. Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine. 4 first-course or 2 main-course servings. Bon Appetit March 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2218
Calories From Fat: 944
Total Fat: 106.8g
Cholesterol: 734.6mg
Sodium: 3045.9mg
Potassium: 1745.7mg
Carbohydrates: 196.9g
Fiber: 9.3g
Sugar: 9.7g
Protein: 96.2g