Directions:
- Heat oil in heavy large skillet over medium-high heat. Add shallots and sauté 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 868.32 Kcal (3635 kJ) | ||
| Calories from fat | 382.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.52g | 65% | |
|---|---|---|---|
| Cholesterol | 135.71mg | 45% | |
| Sodium | 1340.94mg | 56% | |
| Potassium | 691.47mg | 15% | |
| Total Carbs | 99.78g | 33% | |
| Sugars | 12.67g | 51% | |
| Dietary Fiber | 6.12g | 24% | |
| Protein | 22.2g | 44% | |
| Vitamin C | 31.9mg | 53% | |
| Iron | 4.1mg | 23% | |
| Calcium | 116.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 207.95 Kcal (871 kJ) | ||
| Calories from fat | 91.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.18g | 65% | |
|---|---|---|---|
| Cholesterol | 32.5mg | 45% | |
| Sodium | 321.14mg | 56% | |
| Potassium | 165.6mg | 15% | |
| Total Carbs | 23.9g | 33% | |
| Sugars | 3.03g | 51% | |
| Dietary Fiber | 1.47g | 24% | |
| Protein | 5.32g | 44% | |
| Vitamin C | 7.6mg | 53% | |
| Iron | 1mg | 23% | |
| Calcium | 27.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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