Shrimp with chunky tomato-saffron sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | larges | Shallots; chopped |
| 1 | pounds | Uncooked large shrimp; peeled, deveined, |
| ; tails left intact | ||
| 1 | tablespoon | Tomato paste |
| ½ | cup | Dry white wine |
| ⅛ | teaspoon | Dried crushed red pepper |
| 2 | Generous pinches saffron threads | |
| 1 | can | Diced peeled tomatoes in juice; (14 1/2-ounce) |
| 4 | larges | Garlic cloves; minced |
| ½ | teaspoon | Grated orange peel |
| ½ | cup | Whipping cream |
| Salt and pepper | ||
| 8 | ounces | Fettuccine |
| 1 | teaspoon | Minced fresh oregano |
| ¼ | cup | Minced fresh parsley |
Directions
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
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