Barilla
Rotini with Shrimp a la Veracruzana
Latino Italian Fusion Series Recipe
Ratings
- Prep
- Cook
- Skill
- Accomplished
- 321
- Calories
- 1g
- Total Fat
- 6g
- Total Carbs
- 2g
- Protein
Ingredients
Ingredients for 8 people
- 1 box Barilla® Rotini pasta
- 2 tablespoons olive oil
- ½ red onion, finely chopped
- 3 garlic cloves, minced
- 1 28-ounce can diced tomatoes
- 1 tablespoon tomato paste
- 1∕³ cup black olives, pitted and sliced
- 4 tablespoons fresh cilantro, finely chopped, divided
- 1 tablespoon dried oregano
- 1 tablespoon capers
- 3 bay leaves
- 1 jalapeño pepper, unseeded and finely chopped
- 2 tablespoons golden raisins or regular raisins
- Salt and pepper to taste
- 1 pound large shrimp, peeled and deveined
- Chopped cilantro, for garnish
- Parmigianno-Reggiano cheese, grated for garnish
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Instructions
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Bring a large pot of salted water to a boil over high heat
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Heat the oil in a large nonstick skillet over medium-high heat
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Add the onion and sauté until translucent, about 6 minutes
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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
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Add shrimp and cook for 7 minutes until opaque
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Add the pasta to the boiling salted water and cook per box’s instructions
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Drain the pasta
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Remove sauce from heat and discard bay leaves
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Toss the sauce with the pasta and remaining cilantro
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