Shrimp Puttanesca
Serve as is or tossed with spaghetti. This recipe be prepared with other shellfish and fish such as clams, mussels, squid or firm fleshed fish filets.
Serves 4
2 tablespoons extra-virgin olive oil, divided
1 small onion, chopped
3 garlic cloves, minced
2 anchovy filets, finely chopped
1/2 teaspoon crushed red chili flakes, plus 1/2 teaspoon
2 cups grape or small cherry tomatoes
1/3 cup oil-cured or kalamata olives, pitted, chopped
1/2 cup dry white wine
2 teaspoons capers, rinsed
1 pound medium shrimp, shelled and deveined
Salt
Fresh chopped Italian parsley for garnish
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and saute until beginning to soften, 2 minutes. Add garlic, anchovies and chili flakes. Saute until fragrant, 1 minute. Add tomatoes, olives, white wine and capers. Cook, stirring occasionally, until tomatoes begin to break down and sauce thickens, about 20 minutes. Taste for seasoning. Add a spoonful of sugar if needed. Keep warm.
Heat 1 tablespoon olive oil in another skillet. Add 1/2 teaspoon red chili flakes. Arrange shrimp in one layer in the skillet. Season with salt. Cook until pink on both sides and just cooked through, 3 to 4 minutes, turning once. Arrange the shrimp on a serving plate. Spoon the puttanesca over and around the shrimp. Serve warm with crusty bread. Garnish with parsley.
If you like this, you might enjoy these TasteFood recipes:
Baked Shrimp and Kale with Chermoula
Coconut Shrimp Curry
Sausage, Kale, Tomato Ragout with a Poached Egg
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I love this version of that classic Italian dish. A perfect combination.
Cheers,
Rosa
Nice dish. Puttanesca is one of my favorite Italian sauces. Instead of using whole anchovies, I use anchovy paste as I am usually just cooking for two people.
What a beautiful dish.
thanks, I will definitely use this sauce with all kinds of seafood
You managed flavor and healthy in same beautiful cast iron pan.
My cast iron pan makes me very happy
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I know it’s like that sometimes – you wait and wait and finally make something and it’s so fabulous you wonder why you waited so long. Crazy, but this looks like it was well worth the wait!!
Looks incredible!
I haven’t made Shrimp Puttanesca either but as a lover of shrimp I need to try this recipe! The intense flavors make for a radiant weekend dinner, well done!
I prepared this last night. Simply fabulous. Thanks for a great dish.
Thank you for letting me know – so glad you liked it.
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I always shy away from using anchovies for the exact same reason, exposed to too much bagna cauda as a kid, I guess. This dish looks too good not to follow your lead, thanks for the push.
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Making it right now. It looks and sounds delicious!
This is a delicious recipe! I made it tonight, and we all loved it. I’ll made it again soon.