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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (321g) Recipe makes 4 servings |
||
| Calories 309 | ||
| Calories from Fat 112 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.5g | 19% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 172mg | 57% | |
| Sodium 891mg | 37% | |
| Potassium 631mg | 18% | |
| Total Carbohydrate 14.1g | 4% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 1.9g | ||
| Protein 25.4g | 50% | |
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon salt, plus more
- salt, to taste
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons good quality olive oil
- 1 medium onion, finely chopped
- 1 (14 1/2 ounce) can petite diced tomatoes in tomato puree
- 1 cup dry white wine
- 3 garlic cloves, minced
- 1/4 teaspoon dried oregano leaves
- 3 tablespoons chopped fresh flat leaf parsley
- 3 tablespoons chopped fresh basil
Directions
1
In a large bowl, toss the shrimp with 1 teaspoon salt and the red pepper flakes.2
In a large, heavy skillet, heat the oil over a medium high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.3
Add the onion to the same skillet and saute until translucent, about 5 minutes.4
Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.5
Return the shrimp and any accumulated juices to the tomato mixture and toss to coat.6
Remove from heat and stir in the parsley and basil.7
Season with more salt to taste and serve over linquine or your favorite pasta.
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- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Chef #381612
On Oct 4, 2008
I have made this twice now. The first time I followed the recipe exactly. The second time, I did not saute the shrimp with the red peppers because I wanted to make the sauce ahead of time. I made the sauce and then put it in the blender to make it smooth. We liked it better this way. Next time I will not use as much crushed red peppers(DH head was sweating lol). Either way you can't go wrong!
From: BRW
On Jun 9, 2008
I made this Christmas day, after having an Italian feast the night before. My Italian parents, who are very fussy and critical LOVED it!!! and I have to say that it was really outstanding and sooooo simple to make. ABSOLUTELY FANTASTIC!!! I didn't use diced tomatoes though - I just used regular puree and it came out perfecto! Thanks for a simple, DELICIOUS recipe!!
Marie 
From: Chef #822678
On Apr 21, 2008
Awesome Recipe. I replaced the Shrimp with Chicken to cut down on the Cholesterol.
From: Gotwine2gowiththat
On Jan 8, 2006
We enjoyed this recipe! I did 4oz of cream cheese at the end of the 10 minute simmering time for a creamy effect. I had trouble finding diced tomatoes in puree. I found pear tomoato strips in puree and used that. They were very sweet which was a nice compliment to the heat of the crushed red peppers (which we added more than the recipe called for because we like it hot!
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