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Shrimp with Chunky Cherry Tomato Puttanesca Sauce
1 tablespoon olive oil
3 medium cloves garlic, sliced or chopped (about 1 tablespoon)
1 Fresno or jalape o chili pepper, seeded and finely sliced or chopped
1 tablespoon capers, drained and rinsed
35 pitted Kalamata olives, halved (about 1 cup)
1 teaspoon anchovy paste (or 1 anchovy filet, mashed with a fork)
1 pound cherry tomatoes (about 3 cups)
1 pound large peeled and deveined shrimp
Kosher salt and freshly ground black pepper
1 tablespoon fresh oregano leaves
2 teaspoons grated zest from 1 lemon
1. Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and chilies and cook, stirring frequently, until fragrant, about 1 minute. Add the capers, olives, and anchovy paste, and stir around to combine. Add the tomatoes, toss to combine, cover, and cook, shaking occasionally, until tomatoes are cooked through and softened, about 10 minutes. Use a potato masher to roughly mash tomatoes. Add the shrimp, season to taste with salt and pepper, and cook just until opaque, 2 to 3 minutes (do not overcook). Add oregano and lemon zest and toss to combine. Serve as-is, or on top of cooked pasta.
Nov 12th 2013
This dish is exquisite. The lemon is essential as the acid really brightens all the flavors.