Shrimp With Chunky Tomato-Saffron Sauce

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	292g / 10oz	Shallots - chopped (large)
1 lb	454g / 16oz	Uncooked large shrimp - peeled, deveined,
		With tails left intact
1 tablespoon	15ml	Tomato paste
1/2 cup	118ml	Dry white wine
1/8 teaspoon	0.6ml	Dried crushed red pepper
2		Saffron threads - (generous)
1		Diced peeled tomatoes in juice - (14 1/2 oz)
4		Garlic cloves - minced (large)
1/2 teaspoon	2.5ml	Grated orange peel
1/2 cup	118ml	Whipping cream
		Salt - to taste
		Freshly-ground black pepper - to taste
8 oz	227g	Fettuccine
1 teaspoon	5ml	Minced fresh oregano
1/4 cup	23g / 0.8oz	Minced fresh parsley

Recipe 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.

This recipe yields 4 first-course or 2 main-course servings.

Source:
Bon Appetit, March 1991

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