Rotini with Shrimp a la Veracruzana

Latino Italian Fusion Series Recipe

Blue Box Rotini

Made with

Barilla Rotini

Buy now
Add to favorites Remove from favorites


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

Share ingredients

You copied text to clipboard:


  • 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
Show more