PUTTANESCA SPAGHETTI WITH SHRIMP |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound(s) spaghetti |
1 pound(s) shrimp peeled |
2 teaspoon(s) old bay seasoning |
1 teaspoon(s) grated lemon peel |
1/4 cup(s) extra virgen olive oil |
6 piece(s) anchovy |
4 clove(s) garlic chopped |
1 teaspoon(s) red pepper |
2 pint(s) grape tomatos |
1/2 cup(s) oil-cured olives chopped |
3 tablespoon(s) brined capers |
1/3 cup(s) dried vermouth |
1/2 cup(s) fresh basil leaves torn or shredded |
1/2 cup(s) flat leaf parsely chopped |
Directions:
1. ) COOK PASTA. RESERVE A LADEL FULL OF PASTA WATER
2. ) WHILE PASTA IS COOKING, TOSS SHRIMP WITH OLD BAY SEASONING
3. )IN A LARGE DEEP SKILLET, HEAT 3 TBS EVOO, ADD THE ANCHOVIES AND COOK UNTIL MELTED, THEN ADD GARLIC AND CRUSHED RED PEPPER. STIR FOR 2 MINUTES. ADD TOMATOES, OLIVES, CAPERS, COVER SKILLET, LOWER HEAT AND COOK, STIRRING ONCE HALF WAY THROUGH, UNTIL THE TOMATOES BURST, ABOUT 12 MINUTES. SQUASH ANY UNBURST TOMATOES.
4. ) IN A MEDIUM SKILLET, HEAT THE REMAINING EVOO OVER MEDIUM-HIGH HEAT. ADD THE SHRIMP AND COOK. POUR IN VERMOUTH, AND COOK FOR 1 MINUTE.
5. ) IN A LARGE BOWL, TOSS THE PASTA WITH THE RESERVED PASTA WATER, TOMATO SAUCE, BASIL AND PARSELY, STIR IN SHRIMP AND PAN DRIPPINGS.
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