“This shrimp dish is prepared much the same way chicken cacciatore is made. This recipe is courtesy of Sunset Magazine with a few minor tweaks here and there. This recipe is quick; less than 30 minutes. Serve with warm bread or rolls and green salad and you are set.”

Ingredients Nutrition


  1. In a 4-5 quart pan over high heat, bring 2 qts of water to a boil. Add pasta & cook, stirring occasionally, until tender to bite, about 10 minutes.
  2. Drain and return to pan.
  3. Meanwhile, in a 10-12" frying pan over high heat, stir shallots in olive oil, until shallots are limp - about 3 minutes Then add garlic for another 2 minutes.
  4. Stir in tomatoes with juice, tomato paste, wine, oregano, basil & bay leaf.
  5. Bring to a boil, then reduce heat and simmer, about 5 minutes.
  6. Rinse & drain shrimp; add to sauce. Stir often just until opaque, 5-6 minutes.
  7. Discard bay leaf.
  8. Stir sauce into cooked pasta.
  9. Divide mixture equally among four bowls.
  10. Sprinkle with parsley; add salt & pepper and cheese to taste.

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