Spicy Shrimp Puttanesca the Editors of Publications International, Ltd.
Spicy Shrimp Puttanesca
To save time, look for frozen peeled uncooked shrimp in the frozen food section of your supermarket.
Makes 4 servings
|8||ounces uncooked linguine, capellini or spaghetti|
|1||tablespoon olive oil|
|12||ounces medium shrimp, peeled and deveined|
|4||cloves garlic, minced|
|3/4||teaspoon red pepper flakes|
|1||cup finely chopped onion|
|1||can (about 14 ounces) no-salt-added stewed tomatoes, undrained|
|2||tablespoons tomato paste|
|2||tablespoons chopped pitted kalamata or black olives|
|1||tablespoon drained capers|
|1/4||cup chopped fresh basil or parsley|
- Cook linguine according to package directions, omitting salt. Drain; set aside.
- Meanwhile, heat oil in large nonstick skillet over medium high heat. Add shrimp, garlic and pepper flakes; cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer shrimp mixture to bowl with slotted spoon; set aside.
- Add onion to same skillet; cook over medium heat 5 minutes, stirring occasionally. Add tomatoes, tomato paste, olives and capers; simmer, uncovered, 5 minutes.
- Return shrimp mixture to skillet; simmer 1 minute. Stir in basil; simmer 1 minute. Place linguine in large serving bowl; top with shrimp mixture.
|Serving Size:||3/4 cup shrimp sauce with 1 cup cooked linguine|
|Calories from Fat||18 %|
|Total Fat||7 g|
|Saturated Fat||1 g|
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