Friday, February 20, 2015

Spicy Shrimp Puttanesca


 It's freezing cold outside so I am in dire need of comfort food.  It's Lent and Friday so I also need to make it meat-free or seafood based.  This Spicy Shrimp Puttanesca fits the bill perfectly. 

I love the bold flavors of this pasta that starts with anchovies.  If you think you don't like anchovies... you have to give them a try.  When you fry them in the oil, they just melt and give the pasta a a nice salty  and nutty flavor punch.  My kids loved this pasta, and trust  me, they would not have wanted to eat anything that tasted "fishy". 

This dish is beautiful to look at as well as to eat.  So if you're looking for something that helps you get over your winter time blues, this dish is for you.

1 lb pasta (I prefer linguine) cooked al dente
1 lb shrimp (cleaned)
1 (2oz) can of anchovy fillets in olive oil
5-6 cloves of garlic minced or grated
2 Tbs of olive oil
1 cup black olives (drained and pitted)
2-3 Tbs capers
1 pint of cherry tomatoes
1 onion diced
2-3 jalapenos sliced
1 cup starchy pasta water
1/2 cup Parmesan cheese
red chili flakes (to taste)
salt (to taste)

Boil pasta in well salted water just shy of al dente and set aside.  Before draining pasta remember to reserve one cup of pasta water.

In a large pan, heat 2 Tbs of canola oil then add all the anchovies with their oil as well.  


Allow anchovies to melt as they cook.  Then add onion, jalapenos, red chili flakes and garlic and saute for a minute. 

Next add the shrimp and tomatoes.  Smash tomatoes as they cook so they burst and release their juices.

Next add the pasta water, olives and capers. 

Taste sauce for salt and add as needed.  Add pasta and toss with sauce.  Allow pasta to cook to al dente in sauce.  Add Parmesan cheese and toss well.   Serve hot.  Enjoy.

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