Recipe information
Yield
4 first-course or 2 main-course servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Add shrimp and oregano to sauce; stir to heat through. Sprinkle with parsley. Serve over fettuccine.
