Shrimp-And- Bow Tie Puttanesca |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This tasty pasta dish is made extra-hearty with the addition of plump, sauteed shrimp. Ingredients:
8 ounces bow tie pasta |
1 lb large shrimp, peeled, deveined, tails removed |
1 teaspoon dried italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil, divided |
2 teaspoons minced garlic, from a jar |
10 pitted black olives, preferably kalamata, sliced, about 1/4 cup |
1/4 cup drained capers |
6 anchovies packed in oil, drained, chopped |
2 (14 1/2 ounce) cans diced tomatoes with juice, drained |
1 (8 ounce) can tomato sauce |
1 teaspoon sugar |
1/8 teaspoon crushed red pepper flakes |
shredded parmesan cheese (optional) |
Directions:
1. In a large pot of salted water cook pasta according to package directions; Drain.
2. Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
3. In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
4. Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
5. In same skillet heat remaining oil over medium-high heat.
6. add garlic, olives, capers and anchovies; cook, stirring,1 minute.
7. Add tomatoes, tomato sauce, sugar and pepper flakes.
8. Cook, stirring once, until bubbling, 1-2 minutes.
9. Stir in shrimp; cook until just heated thruogh, 1-2 minutes.
10. In bowl toss pasta with sauce; sprinkle with parmesan, if desired.
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