Rotini with Shrimp a la Veracruzana

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Ingredients for 8 people

  • 1 box Barilla® Rotini
  • 2 tablespoons (30 mL) olive oil
  • ½ red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 28-ounce (794 g) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1∕³ cup (114 g) black olives, pitted and sliced
  • 4 tablespoons (60 mL) fresh cilantro, finely chopped, divided
  • 1 tablespoon (15 mL) dried oregano
  • 1 tablespoon capers
  • 3 bay leaves
  • 1 jalapeño pepper, unseeded and finely chopped
  • 2 tablespoons (30 mL) golden raisins or regular raisins
  • Salt and pepper to taste
  • 1 pound (454 g) large shrimp, peeled and deveined
  • Chopped cilantro for garnish
  • Grated Parmigiano-Reggiano cheese for garnish

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  • Bring a large pot of salted water to a boil over high heat
  • Heat the oil in a large nonstick skillet over medium-high heat
  • Add the onion and sauté until translucent, about 6 minutes
  • Add the garlic, tomatoes, paste, olives, 3 tablespoons cilantro, oregano, capers, bay leaves, jalapeño, raisins, and salt; bring to a boil. Reduce the heat and simmer for 10 minutes
  • Add shrimp and cook for 7 minutes until opaque
  • Add the pasta to the boiling salted water and cook per box’s instructions
  • Drain the pasta
  • Remove sauce from heat and discard bay leaves
  • Toss the sauce with the pasta and remaining cilantro
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