Shrimp Primavera with Sun-Dried Tomatoes

Shrimp Primavera with Sun-Dried Tomatoes

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lovebnamomof9 0

"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."

Ingredients

35 m {{adjustedServings}} servings 536 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 536 kcal
  • 27%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 63.3g
  • 20%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1578 mg
  • 63%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.
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Reviews

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  1. 4 Ratings

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This is a fantastic recipe as is, but I made some modifications over time that I think makes it a lot better. Give it a try, it's easy. 1 - Replace 1 c water with 1 c dry white wine. 2 - No ange...

This tasted a lot like something you would get at a restaurant. I made only a couple changes for our tastes - I reduced the olive oil and butter just a little and used sun dried tomatoes in oli...

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.