Rating: 4.5 stars 4.6
21 Ratings
  • 5 star values: 14
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe is very similar to a recipe which was served at Tucci Benucch Italian restaurant in Chicago. It is very quick and easy to prepare and has become a family favorite.

Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
5 mins
total:
35 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.

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  • Meanwhile, dissolve chicken bouillon in 2 cups boiling water in a large bowl. Add sun-dried tomatoes and soak for 5 minutes. Remove tomatoes and chop coarsely, reserving liquid.

  • Melt butter in olive oil over medium heat; add garlic and cook and stir until it begins to brown. Stir in sun-dried tomatoes, reserved soaking liquid, stewed tomatoes, artichokes, salt, oregano, basil, hot pepper sauce, and black pepper; bring to a boil. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

  • Serve shrimp and tomato sauce over angel hair pasta. Sprinkle with Parmesan cheese.

Nutrition Facts

537 calories; protein 22.6g; carbohydrates 63.3g; fat 22.8g; cholesterol 102.1mg; sodium 1578.3mg. Full Nutrition
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