Puttanesca With Shrimp And Pepperoni Recipes

SHRIMP PUTTANESCA

Steps:

• In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan., In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

SHEET PAN SHRIMP PUTTANESCA

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.

PUTTANESCA WITH SHRIMP AND PEPPERONI

Steps:

• Heat oil in skillet over medium heat.
• Add garlic, red pepper flakes and onion. Saute until onion is translucent.
• Add wine and simmer until almost evaporated.
• Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened.
• Cook pasta according to directions. Strain and set aside.
• Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through.
• Add pasta to sauce and incorporate.
• Top with Parmesan shavings.
• Serve with garlic bread and a caesar salad!

PUTTANESCA I

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
• Toss pasta with sauce, and serve.

SHRIMP PUTTANESCA

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.