“This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite.” - by lovebnamomof9
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely, reserving liquid.
- Melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper; bring to a boil. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
- Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.
Nutrition
Amount Per Serving (8 total)
- Calories
- 536 cal
- 27%
- Fat
- 22.8 g
- 35%
- Carbs
- 63.3 g
- 20%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"We liked this. I would have preferred that the sauce be a little thicker as the pasta just tended to swim in it. Next time I will thicken up the sauce. Thanks for posting...." See more"
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