- 1/4 cup olive oil
- 2 large shallots, chopped
- 1 pound uncooked large shrimp, peeled, deveined, tails left intact
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1/8 teaspoon dried crushed red pepper
- 2 generous pinches saffron threads
- 1 14 1/2-ounce can diced peeled tomatoes in juice
- 4 large garlic cloves, minced
- 1/2 teaspoon grated orange peel
- 1/2 cup whipping cream
- Salt and pepper
- 8 ounces fettuccine
- 1 teaspoon minced fresh oregano
- 1/4 cup minced fresh parsley
- 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.