Shrimp Cacciatore with Rice

Shrimp cacciatore with rice is a quick and flavorful dish that brings the warmth of Italian cooking to your weeknight table. It combines tender shrimp simmered in a vibrant tomato sauce with aromatic herbs served over fluffy rice for a comforting meal.

I made this on a whim after a busy day and found it so satisfying I began making it every week.

Ingredients

• One pound medium shrimp: peeled and deveined for quick even cooking and delicate texture
• One tablespoon olive oil: to lightly sauté vegetables and build flavor
• One onion: thinly sliced provides sweetness and a savory base
• One bell pepper: any color adds natural sweetness and color choose firm fresh peppers without wrinkles
• Two cloves garlic: minced heightens aroma and depth use fresh garlic for best flavor
• One can 14.5 ounces diced tomatoes: for a rich tomato base opt for good quality tinned tomatoes not too watery
• Half a cup white wine or chicken broth: brings acidity or savory balance to the sauce chicken broth works great if you want to avoid alcohol
• Half teaspoon dried oregano: adds traditional Italian herb flavor check freshness by smelling if weak replace
• Half teaspoon dried basil: rounds out the herb profile with a sweet fragrant note
• Salt and pepper: to taste enhances all components
• Optional fresh parsley chopped: for garnish adds a pop of herbal freshness
• Optional grated Parmesan cheese: to finish offers a nutty salty touch

Instructions

Build The Base:

Heat olive oil in a large skillet over medium heat. Add the thinly sliced onion and bell pepper. Cook for three to four minutes until they start softening but still have a bit of bite. This step creates the flavorful foundation and releases natural sweetness without losing texture.

Add The Aromatics:

Stir in minced garlic and cook for one to two minutes, stirring often to avoid burning. Garlic infuses the oil and vegetables with its signature smoky, pungent flavor that will build the sauce's complexity.

Simmer The Sauce:

Pour in the diced tomatoes and add the white wine or chicken broth along with dried oregano and basil. Bring the mixture to a gentle simmer and let it cook uncovered for about ten minutes so the flavors meld and the liquid slightly reduces, thickening the sauce.

Cook The Shrimp:

Season the peeled shrimp with salt and pepper. Add them to the skillet and cook for three to four minutes turning once or twice until the shrimp turn pink and opaque. It is crucial to avoid overcooking so the shrimp stays tender and juicy.

Final Seasoning And Serve:

Taste and adjust the seasoning with more salt or pepper if needed. Spoon the shrimp and sauce over cooked white rice. Garnish with fresh parsley and sprinkle with Parmesan cheese if desired for an extra layer of flavor.

My favorite ingredient here is the white wine which lifts the tomato sauce and makes the dish feel bright and fresh. I remember sharing this with friends one cozy evening and everyone went back for seconds, making it a go-to recipe I always rely on.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days. The shrimp is best eaten fresh but the sauce can be reheated gently over low heat. Avoid overcooking again to keep shrimp tender. You can also freeze the sauce separately without shrimp for up to three months and add fresh shrimp when reheating.

Ingredient Swaps

Use vegetable broth instead of chicken broth for a vegetarian-friendly twist. Canned crushed tomatoes work if you prefer a smoother sauce. Switch shrimp for small firm fish fillets if you want to experiment with other seafood. Fresh herbs such as basil or oregano can be used in place of dried if you have them on hand—just increase amounts.

Serving Ideas

Lightly steamed green beans or a simple arugula salad makes a nice fresh contrast. Top with a spoonful of ricotta for creaminess. Serve with polenta or quinoa if you want a gluten-free grain alternative to rice.

I learned the hard way that skipping the white wine or broth thins the sauce and the flavor feels less lively.

Frequently Asked Recipe Questions

→ What type of shrimp is best for this dish?

Medium peeled and deveined shrimp work well, as they cook evenly and absorb the savory sauce without becoming tough.

→ Can I substitute the white wine in the sauce?

Yes, chicken broth is a great substitute that keeps the sauce flavorful without altering the intended taste.

→ How do I prevent the shrimp from overcooking?

Cook the shrimp for only 3-4 minutes until they turn pink and opaque. Remove from heat promptly to avoid toughness.

→ What is the best rice to serve with this dish?

White rice with a fluffy texture complements the robust sauce and helps balance the meal’s flavors nicely.

→ Are fresh herbs necessary for garnishing?

Fresh parsley adds brightness and a pop of color but can be omitted if unavailable without losing the dish’s appeal.