PUTTANESCA SPAGHETTI WITH SHRIMP

Community Recipe from

Ingredients

  • 1 pound(s) spaghetti
  • 1 pound(s) SHRIMP PEELED
  • 2 teaspoon(s) OLD BAY SEASONING
  • 1 teaspoon(s) GRATED LEMON PEEL
  • 1/4 cup(s) EXTRA VIRGEN OLIVE OIL
  • 6 piece(s) ANCHOVY
  • 4 clove(s) GARLIC CHOPPED
  • 1 teaspoon(s) RED PEPPER
  • 2 pint(s) GRAPE TOMATOS
  • 1/2 cup(s) OIL-CURED OLIVES CHOPPED
  • 3 tablespoon(s) BRINED CAPERS
  • 1/3 cup(s) DRIED VERMOUTH
  • 1/2 cup(s) FRESH BASIL LEAVES TORN OR SHREDDED
  • 1/2 cup(s) FLAT LEAF PARSELY CHOPPED

Preparation

  1. 1) COOK PASTA. RESERVE A LADEL FULL OF PASTA WATER
  2. 2) WHILE PASTA IS COOKING, TOSS SHRIMP WITH OLD BAY SEASONING
  3. 3)IN A LARGE DEEP SKILLET, HEAT 3 TBS EVOO, ADD THE ANCHOVIES AND COOK UNTIL MELTED, THEN ADD GARLIC AND CRUSHED RED PEPPER. STIR FOR 2 MINUTES. ADD TOMATOES, OLIVES, CAPERS, COVER SKILLET, LOWER HEAT AND COOK, STIRRING ONCE HALF WAY THROUGH, UNTIL THE TOMATOES BURST, ABOUT 12 MINUTES. SQUASH ANY UNBURST TOMATOES.
  4. 3) IN A MEDIUM SKILLET, HEAT THE REMAINING EVOO OVER MEDIUM-HIGH HEAT. ADD THE SHRIMP AND COOK. POUR IN VERMOUTH, AND COOK FOR 1 MINUTE.
  5. 4) IN A LARGE BOWL, TOSS THE PASTA WITH THE RESERVED PASTA WATER, TOMATO SAUCE, BASIL AND PARSELY, STIR IN SHRIMP AND PAN DRIPPINGS.
September 2011

This recipe is a personal recipe added by Rosalini and has not been tested or endorsed by MyRecipes.

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