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Name: Shrimp with Chunky Tomato-Saffron Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Dry white wine; 1/4 c olive oil; 1/2 ts Orange Peel Grated; 1/2 c Whipping cream; 8 oz Fettuccine; 1 tb Tomato paste; 1 cn Diced peeled tomatoes; 1 lb shrimp Uncooked large, tails left intact; 2 Generous pinches saffron; 1/8 ts Dried red pepper crushed; 1/4 c fresh parsley Minced; Salt and pepper; 2 lg Shallots chopped; 4 lg Garlic minced; 1 ts fresh oregano Minced

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INGREDIENTS

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

Servings

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. 4 first-course or 2 main-course servings. Bon Appetit March 1991

NOTES

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Shrimp with Chunky Tomato-Saffron Sauce

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

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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Nutrition

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Serving Size: 1 Serving (1074g)
Recipe Makes: 1

Calories: 1665
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1665

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