Shrimp-And- Bow Tie Puttanesca
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 8 ounces bow tie pasta
- 1 lb large shrimp, peeled, deveined, tails removed
- 1 teaspoon dried Italian seasoning
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 2 teaspoons minced garlic, from a jar
- 10 pitted black olives, preferably kalamata, sliced, about 1/4 cup
- 1⁄4 cup drained capers
- 6 anchovies packed in oil, drained, chopped
- 2 (14 1/2 ounce) cans diced tomatoes with juice, drained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon sugar
- 1⁄8 teaspoon crushed red pepper flakes
- shredded parmesan cheese (optional)
directions
- In a large pot of salted water cook pasta according to package directions; Drain.
- Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
- In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
- Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
- In same skillet heat remaining oil over medium-high heat.
- add garlic, olives, capers and anchovies; cook, stirring,1 minute.
- Add tomatoes, tomato sauce, sugar and pepper flakes.
- Cook, stirring once, until bubbling, 1-2 minutes.
- Stir in shrimp; cook until just heated thruogh, 1-2 minutes.
- In bowl toss pasta with sauce; sprinkle with parmesan, if desired.
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Reviews
-
I planned to make putanesca but wanted something extra--and shrimp was it. Good idea. I also diced and sauteed a baby eggplant for more chunk. Also I had mirepoix made from last nights meal so sauteed that in too.<br/><br/>I don't trust the crushed garlic in a jar. Have heard it goes bad. I used the frozen minced garlic from Trader Joes.
RECIPE SUBMITTED BY
Barb G.
Sonora, California