Shrimp With Chunky Tomato-Saffron Sauce
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
51
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Olive Oil2 large
Shallot (chopped)1 tbsp
Tomato Paste1 cup
White Wine (dry)4 large
Garlic Cloves (minced)1 tsp
Orange Peel (grated)1 cup
Whipping Cream1
Salt230 g
Fettuccine1 tsp
Oregano (minced fresh)1 cup
Parsley (minced fresh)Directions:
1
Heat oil in heavy large skillet over medium-high heat
2
Add shallots and sauté 2 minutes
3
Add shrimp and cook until just pink, about 3 minutes
4
Transfer shrimp to bowl using slotted spoon
5
Add tomato paste to same skillet and stir 1 minute
6
Add wine, crushed red pepper and saffron and boil 2 minutes
7
Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes
8
Add cream and simmer sauce 3 minutes
9
Season to taste with salt and pepper
10
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
11
Drain
12
Season with salt and pepper
13
Add shrimp and oregano to sauce; stir to heat through
14
Sprinkle with parsley
15
Serve over fettuccine
16
Heat oil in heavy large skillet over medium-high heat
17
Add shallots and sauté 2 minutes
18
Add shrimp and cook until just pink, about 3 minutes
19
Transfer shrimp to bowl using slotted spoon
20
Add tomato paste to same skillet and stir 1 minute
21
Add wine, crushed red pepper and saffron and boil 2 minutes
22
Add tomatoes, garlic and orange peel and cook until reduced to sauce consistency, stirring frequently, about 5 minutes
23
Add cream and simmer sauce 3 minutes
24
Season to taste with salt and pepper
25
Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
26
Drain
27
Season with salt and pepper
28
Add shrimp and oregano to sauce; stir to heat through
29
Sprinkle with parsley
30
Serve over fettuccine