Save on Pinterest

Italian Shrimp ‘n’ Pasta

This dish will remind you a bit of classic shrimp Creole, but it has a surprise Italian twist. Slow cooking gives it hands-off ease—perfect for company. —Karen Edwards, Sanford, Maine
  • Total Time
    Prep: 20 min. Cook: 7-1/2 hours
  • Makes
    6 servings


  • 1 pound boneless skinless chicken thighs, cut into 2x1-in. strips
  • 2 tablespoons canola oil
  • 1 can (28 ounces) crushed tomatoes
  • 2 celery ribs, chopped
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup uncooked orzo or other small pasta
  • 1 pound cooked medium shrimp, peeled and deveined


  • In a large skillet, brown chicken in oil; transfer to a 3-qt. slow cooker. Stir in tomatoes, water, celery, pepper, onion, garlic, sugar and seasonings. Cook, covered, on low 7-8 hours or until chicken is just tender.
  • Discard bay leaf. Stir in pasta; cook, covered, on high until pasta is tender, about 15 minutes. Stir in shrimp; cook, covered, until heated through, about 5 minutes longer.

Test Kitchen tips
  • Orzo is rice-shaped pasta. You can find it in the paste aisle of the grocery store.
  • Nutrition Facts
    1-1/2 cups: 418 calories, 12g fat (2g saturated fat), 165mg cholesterol, 611mg sodium, 40g carbohydrate (10g sugars, 4g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 2-1/2 starch, 1 fat.

    Recommended Video


    Click stars to rate
    Average Rating:
    • pstaplet
      Oct 13, 2020

      Why does it say to put water in? How much?

    • JCV4
      Mar 27, 2019

      I had a bunch of vegetables to use up, so this recipe came in handy! It tasted better the next day, of course, but good recipe and simple to make!

    • Debi
      Jan 29, 2019

      I made this for a belated Christmas dinner on Saturday night. Unfortunately none of us liked it. It was a disappointment.

    • wagondorfer
      Jan 28, 2017

      Next time I will add more sugar. I like a sweeter sauce. Otherwise it was very good.

    • KInlow
      Jun 21, 2011

      My family loves this recipe. It is a little spicy for the younger kids. But the older ones love it. I like that I can skim out the shrimp for those that don't like it and still have chicken in it for them. I make it 3 to 4 times a year.

    • redplover
      Dec 13, 2010

      I made this for a pot luck - well received. I felt the spices were a little overwhelming for the shrimp so I may tweak it just a little next time.

    • Joand4
      Mar 27, 2009

      I thought this was an excellent make ahead dish.will definitely make again.

    • becky6926
      Mar 21, 2009

      How can I scale this down for two people?

    • Isolda
      Nov 1, 2008

      No comment left

    • hawks4
      Nov 20, 2006

      No comment left