SHRIMP PUTTANESCA
I throw together these bold ingredients for a feisty seafood pasta. -Lynda Balslev, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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., 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., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.
Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
EASY PASTA PUTTANESCA RECIPE
Bold and comforting in the best way, puttanesca sauce takes a few pantry staples including: canned tomatoes, garlic, olives, capers, and anchovies. Spaghetti is a popular choice for pasta puttanesca (and it's what I used in this recipe), but any long, thin pasta would work -- like linguine or vermicelli. Serve with a big salad like Panzanella salad, arugula salad, or Mediterranean bean salad.
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 12
Steps:
- In a large, deep pan, heat a good ¼ cup or so extra virgin olive oil. Warm the oil over medium heat and add the anchovy fillets and red pepper flakes. Cook for about 2 minutes or so, tossing the anchovies around (they will somewhat melt into the oil infusing it with flavor).
- Add the garlic and cook for a brief 30 seconds until fragrant, then add the tomatoes, ½ of the olives and capers, and the dried oregano. Bring the mixture to a simmer, while using your cooking utensil to break up the tomatoes.
- Lower the heat and cover the pan part-way. Allow the sauce to cook for a good 20 to 30 minutes or until thickened to your liking.
- While the sauce is cooking, cook the pasta in boiling salted water to al dente, according to package instructions (mine took about 9 minutes).
- When the pasta is ready, transfer it to the pan with the sauce and toss well. If you need to, add a little of the pasta cooking water. Taste and adjust the salt, if needed.
- Garnish with the remaining olives and capers and fresh parsley. Serve!
Nutrition Facts : Calories 343.5 kcal, Carbohydrate 50 g, Protein 9.8 g, Fat 12.2 g, SaturatedFat 1.7 g, Cholesterol 2.3 mg, Sodium 592.4 mg, Fiber 4.3 g, Sugar 5 g, UnsaturatedFat 9.7 g, ServingSize 1 serving
CREAMY PASTA PUTTANESCA WITH BACON AND SHRIMP
Steps:
- Bring a large pot of salted water to a boil. Drop the pasta into the water and cook for 8 to 9 minutes or as directed by the package. Once cooked, drain the pasta and place in a large baking dish or serving platter and drizzle with a little olive oil.
- Heat the 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the chopped bacon and cook, stirring occasionally, just until fully crisp. Remove the bacon with a slotted spoon and let drain on a paper towel-lined plate or tray. Leave the bacon grease in the pan.
- Heat the pan with the bacon grease over medium-high heat. Add the shrimp, season with salt and black pepper and cook just until pink, 1 to 2 minutes per side. Remove the shrimp from the pan and let rest with the bacon.
- Add the garlic, anchovy, olives, oregano and red pepper flakes to the pan and cook, stirring, just until the garlic begins to toast, 3 to 4 minutes. Add the red wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half, 1 to 2 minutes.
- Add the crushed tomatoes to the pan, reduce the heat to a simmer and cook the sauce for about 5 minutes, stirring occasionally.
- Add the cream, bacon and shrimp to the sauce and simmer for 1 minute to bring everything together. Taste the sauce and season with salt and black pepper.
- Pour the sauce over the pasta to completely cover it. Or you can toss the pasta into the sauce if your pan is large enough.
- To finish the dish, grate the cheese over the top and garnish with the basil and a drizzle of olive oil.
SHRIMP PUTTANESCA
Enjoy an Italian-style favorite with our Shrimp Puttanesca. Our Shrimp Puttanesca is a delicious seafood and sauce mixture served over angel hair pasta.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp and garlic; cook and stir 3 to 5 min. or until shrimp turn pink. Add all remaining ingredients except parsley; stir. Simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add shrimp mixture; mix lightly. Sprinkle with parsley.
Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 20 g
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