Shrimp with Chunky Tomato-Saffron Sauce

Ingredients

  • ¼ cup minced fresh parsley
  • 1 teaspoon minced fresh oregano
  • 8 ounces fettuccine
  • Salt and pepper
  • ½ teaspoon grated orange peel
  • 4 large garlic cloves, minced
  • 1 14 ½-ounce can diced peeled tomatoes in juice
  • + 8 more ingredients
    • 2 generous pinches saffron threads
    • 1/8 teaspoon dried crushed red pepper
    • ½ cup dry white wine
    • 1 tablespoon tomato paste
    • 1 pound uncooked large shrimp, peeled, deveined, tails left intact
    • 2 large shallots, chopped
    • ¼ cup olive oil
    • ½ cup whipping cream

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 mi...

View full recipe at SpringPad

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