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
SHEET PAN SHRIMP PUTTANESCA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons of olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
- In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1/2 teaspoon of salt. Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes.
- Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
- Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.
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.
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