Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 2 cups 292g / 10oz Shallots - chopped (large)

  3. 1 lb 454g / 16oz Uncooked large shrimp - peeled, deveined, With tails left intact

  4. 1 tablespoon 15ml Tomato paste

  5. 1/2 cup 118ml Dry white wine

  6. 1/8 teaspoon 0.6ml Dried crushed red pepper

  7. 2 Saffron threads - (generous)

  8. 1 Diced peeled tomatoes in juice - (14 1/2 oz)

  9. 4 Garlic cloves - minced (large)

  10. 1/2 teaspoon 2 1/2ml Grated orange peel

  11. 1/2 cup 118ml Whipping cream Salt - to taste Freshly-ground black pepper - to taste

  12. 8 oz 227g Fettuccine

  13. 1 teaspoon 5ml Minced fresh oregano

  14. 1/4 cup 23g / 0.8oz Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Recipe 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. This recipe yields 4 first-course or 2 main-course servings.


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