Shrimp with Chunky Tomato-Saffron Sauce

1 servings

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Shrimp with Chunky Tomato-Saffron Sauce Ingredients

1/4 c Olive oil	1 cn Diced peeled tomatoes in
2 lg Shallots; chopped	4 lg Garlic cloves; minced
1 lb Uncooked large shrimp;	1/2 ts Grated orange peel
; tails left intact	1/2 c Whipping cream
1 tb Tomato paste	Salt and pepper
1/2 c Dry white wine	8 oz Fettuccine
1/8 ts Dried crushed red pepper	1 ts Minced fresh oregano
2 Generous pinches saffron	1/4 c Minced fresh parsley

Instructions for Shrimp with Chunky Tomato-Saffron Sauce

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 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized