Ingredients for Puttanesca P Schetti With Shrimp
- Salt to taste
- Spaghetti
- 1 pound large shrimp, peeled and deveined
- Old Bay Seasoning
- Zest of 1 lemon
- Extra Virgin Olive Oil
- Canned Anchovy Fillets
- Garlic Cloves
- Crushed Red Pepper Flakes
- Grape Tomatoes
- Oil Cured Olives
- 2 tablespoons capers, drained
- Dry Vermouth
- Fresh Basil Leaf
- Flat Leaf Parsley
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How to Make Puttanesca P Schetti With Shrimp
- Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of pasta cooking water before draining.
- While the pasta cooks, toss the shrimp in a bowl with the Old Bay seasoning and lemon zest.
- In a large, deep skillet, heat 3 tablespoons of olive oil over medium heat. Add the anchovies and cook until melted and dissolved, about 1 minute. Add the minced garlic and crushed red pepper flakes; stir for 2 minutes.
- Stir in the crushed tomatoes, olives, and capers. Cover the skillet, reduce heat to low, and simmer for 12 minutes, stirring halfway through, until the tomatoes have softened and slightly burst. Gently mash any remaining whole tomatoes with a potato masher.
- In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the seasoned shrimp and cook for 3-4 minutes per side, until pink and firm.
- Pour the vermouth into the shrimp skillet and cook for 1 minute, or until the alcohol has evaporated.
- Add the cooked spaghetti to the large bowl with the tomato sauce. Add a little of the reserved pasta water, 1 tablespoon at a time, to loosen the sauce and achieve your desired consistency.
- Stir in the cooked shrimp and their pan drippings, along with the chopped basil and parsley. Season with salt to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
29g
Fat
12g
Carbs
31g
