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- 3 28 ounce can diced tomatoes
- 1/2 6 ounce can (1/3 cup) tomato paste
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 cup pitted kalamata olives, chopped
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- 2 tablespoons capers, drained
- 1 tablespoon anchovy paste
- 2 teaspoons dried basil, crushed
- 1/4 teaspoon cayenne pepper
- 1 pound fresh or frozen cooked shrimp, thawed, peeled and deveined
- 1/4 cup pitted kalamata olives, halved
- Hot cooked pasta or rice
- Shaved Parmesan cheese
1. In 4- to 6-quart slow cooker stir together undrained tomatoes, tomato paste, onion, garlic, chopped olives, snipped parsley, capers, anchovy paste, basil, cayenne pepper, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
2. Cover and cook on low-heat setting 8 to 10 hours or high-heat setting for 4 to 5 hours.
3. Remove half of sauce (about 5-1/2 cups). Set aside for additional meals.
4. If using low-heat setting, turn to high-heat setting. Add shrimp and halved olives to sauce in cooker. Cover and cook 5 minutes more or until heated through. Serve over hot cooked pasta or rice. Sprinkle with shaved Parmesan cheese. Makes 6 servings plus 5-1/2 cups.
- Servings Per Recipe 6,
- cal. (kcal) 257,
- Fat, total (g) 4,
- chol. (mg) 94,
- sat. fat (g) 1,
- carb. (g) 36,
- fiber (g) 5,
- pro. (g) 20,
- vit. A (IU) 1118,
- vit. C (mg) 19,
- sodium (mg) 874,
- calcium (mg) 131,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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