Try this Shrimp with Chunky Tomato-Saffron Sauce recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (1074g)|
|Recipe Makes: 1|
|Calories from Fat: 341 (20%)|
|Amt Per Serving||% DV|
|Total Fat 37.8g||50 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 7.2g|
|Cholesterol 722.1mg||222 %|
|Sodium 1263.1mg||44 %|
|Potassium 2740.9mg||72 %|
|Total Carbohydrate 216.1g||64 %|
|Dietary Fiber 29.8g||119 %|
|Sugars, other 186.3g|
|Protein 114.8g||164 %|
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Calories per serving: 1665
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