Shrimp Puttanesca
This is a slight variation on the renowned Neapolitan seafood and pasta dish. It is wonderful served over plain pasta, too. However you serve it, accompany with it the best bread crusty find. And if you want to serve this hot, as opposed to waiting for it to cool to room temperature, which can be difficult because it smells so good, go right ahead.
Ingredients
FOR THE SAUCE
- 1 medium onion
- ¼ cup extra-virgin olive oil
- 1 teaspoon chopped garlic about 1 large clove
- 8 anchovy fillets packed in oil
- 1 teaspoon dried hot pepper flakes
- 3 pounds canned chopped peeled plum tomatoes
- ½ cup pitted Gaeta olives
- ¼ cup drained capers
- 1 teaspoon chopped fresh oregano or ½ teaspoon dried
- ½ cup water
- ¼ cup red wine vinegar
- 1 teaspoon salt
- 36 large shrimp 2 ½pounds, peeled and deveined
- Crusty bread as an accompaniment
Instructions
- Make the puttanesca sauce: Peel, trim, and finely chop the onion.
- Heat the olive oil in a large skillet over medium heat until hot. Add the garlic and sauté, stirring, until it just begins to brown. Add the onion, anchovies, and pepper flakes, stir to break up the anchovies; cook several minutes to blend the flavors. Stir in the tomatoes, olives, capers, and oregano and cook over medium heat, stirring occasionally, about 10 minutes. Stir in the water and cook another 10 minutes. Stir in the vinegar and cook for 5 minutes. Add the salt.
- Add the shrimp to the sauce, cover, and cook over medium heat just until the shrimp turn opaque, about 3 minutes. Check the seasonings, and add salt and pepper as desired. Serve in soup plates with lots of crusty bread. Best served within 1 hour of finishing.