Shrimp Puttanesca Over Zucchini Pasta Recipes

SHRIMP PUTTANESCA

Shrimp Puttanesca image

I throw together these bold ingredients for a feisty seafood pasta. -Lynda Balslev, Sausalito, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

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.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

CREAMY PASTA PUTTANESCA WITH BACON AND SHRIMP

Creamy Pasta Puttanesca with Bacon and Shrimp image

Provided by Tyler Florence

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Ingredients

Kosher salt and freshly ground black pepper
1 pound rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 slices bacon, diced
12 ounces medium to large shrimp, peeled and deveined
6 cloves garlic, sliced
5 anchovy fillets, chopped
10 pitted green olives, sliced
2 tablespoons fresh oregano leaves
1 teaspoon crushed red pepper flakes
1/2 cup dry red wine
One 26-ounce box or 28-ounce can crushed tomatoes
1/2 cup heavy cream
4 ounces pecorino or Parmesan cheese
1/4 bunch fresh basil, for garnish

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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