Prep 10 mins
Cook 20 mins
This shrimp dish is prepared much the same way chicken cacciatore is made. This recipe is courtesy of Sunset Magazine with a few minor tweaks here and there. This recipe is quick; less than 30 minutes. Serve with warm bread or rolls and green salad and you are set.
- 8 ounces dried spaghetti
- 3⁄4 cup finely chopped shallot
- 2 teaspoons minced garlic
- 2 teaspoons olive oil
- 1 (14 1/2 ounce) can Italian-style diced tomatoes
- 1 (6 ounce) can tomato paste
- 1⁄2 cup dry white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf, then discard (during cooking only)
- 1 lb large raw shrimp, deveined & cleaned
- salt and pepper
- chopped parsley (garnish)
- fresh shredded romano cheese or parmesan cheese
- In a 4-5 quart pan over high heat, bring 2 qts of water to a boil. Add pasta & cook, stirring occasionally, until tender to bite, about 10 minutes.
- Drain and return to pan.
- Meanwhile, in a 10-12" frying pan over high heat, stir shallots in olive oil, until shallots are limp - about 3 minutes Then add garlic for another 2 minutes.
- Stir in tomatoes with juice, tomato paste, wine, oregano, basil & bay leaf.
- Bring to a boil, then reduce heat and simmer, about 5 minutes.
- Rinse & drain shrimp; add to sauce. Stir often just until opaque, 5-6 minutes.
- Discard bay leaf.
- Stir sauce into cooked pasta.
- Divide mixture equally among four bowls.
- Sprinkle with parsley; add salt & pepper and cheese to taste.