TMB Studio
Shrimp Puttanesca
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California
Ingredients
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2 tablespoons olive oil, divided
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1 pound uncooked shrimp (31-40 per pound), peeled and deveined
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3/4 to 1 teaspoon crushed red pepper flakes, divided
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1/4 teaspoon salt
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1 small onion, chopped
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2 to 3 anchovy fillets, finely chopped
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3 garlic cloves, minced
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2 cups grape tomatoes or small cherry tomatoes
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1/2 cup dry white wine or vegetable broth
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1/3 cup pitted Greek olives, coarsely chopped
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2 teaspoons drained capers
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Sugar to taste
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Chopped fresh Italian parsley
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Hot cooked spaghetti, optional
Directions
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1.
In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.
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2.
In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes.
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3.
Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.
Nutrition Facts
1 cup shrimp mixture: 228 calories, 12g fat (2g saturated fat), 140mg cholesterol, 579mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.
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