Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can of diced tomatoes (14.5 oz)
- 1/2 cup of white wine
- 1/2 cup of chicken broth
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
- 1 lemon, sliced
Special equipment needed:
- Large skillet or sauté pan with a lid
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
3. Add the diced tomatoes, white wine, chicken broth, red pepper flakes, salt, and pepper to the skillet. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes until the sauce has thickened slightly.
5. Add the shrimp to the skillet and stir to coat them in the sauce.
6. Cover the skillet with a lid and let the shrimp cook for 5-7 minutes until they are pink and cooked through.
7. Remove the skillet from the heat and sprinkle the chopped parsley over the top.
8. Serve the shrimp and sauce in bowls, garnished with lemon slices.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for sautéing the onion and garlic
- Low heat for simmering the sauce and cooking the shrimp
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 239
- Fat: 9g
- Carbohydrates: 10g
- Protein: 26g
Substitutions for ingredients:
- You can use canned crushed tomatoes instead of diced tomatoes.
- You can use vegetable broth instead of chicken broth.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add other seafood to the dish, such as mussels or clams.
- You can add chopped bell peppers or zucchini to the sauce for extra flavor and nutrition.
- You can use different herbs, such as basil or oregano, instead of parsley.
Tips and tricks:
- Make sure to devein the shrimp before cooking them.
- Use a good quality white wine for the sauce.
- Don't overcook the shrimp or they will become tough and rubbery.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp and sauce in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the shrimp and sauce in individual bowls with a lemon slice on top.
Garnishes:
- Fresh parsley or basil
- Lemon slices
Pairings:
- Serve the shrimp with crusty bread to soak up the sauce.
- Pair the dish with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or broccoli
- Garlic bread
- Rice or pasta
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the shrimp are overcooked, reduce the cooking time by a minute or two.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any risk of foodborne illness.
Food history:
- Acqua Pazza is an Italian dish that translates to "crazy water." It is typically made with fish or seafood cooked in a tomato-based sauce.
Flavor profiles:
- This dish is savory, slightly spicy, and has a bright citrus flavor from the lemon garnish.
Serving suggestions:
- Serve the shrimp and sauce as a main course for a dinner party or special occasion.
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Region: Italian