Puttanesca With Shrimp And Pepperoni Recipes

SHRIMP PUTTANESCA

Steps:

• In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan., In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes., Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

QUICK SHRIMP PUTTANESCA

Steps:

• Bring a large pot of water to a boil. Cook linguine according to package instructions. Drain.
• Meanwhile, heat oil in a large skillet over high heat. Add shrimp in a single layer and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Stir in tomato sauce. Add artichoke hearts, olives, capers and salt; cook, stirring often, until the shrimp is cooked through and the artichoke hearts are hot, 2 to 3 minutes longer.
• Add the drained noodles to the sauce and stir to combine. Divide among 4 pasta bowls. Serve hot.

SHEET PAN SHRIMP PUTTANESCA

Steps:

• Preheat the oven to 375 degrees F. Combine the onion, bread cubes, tomatoes and olives on a rimmed baking sheet Sprinkle with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons of olive oil and toss everything together. Disperse evenly on the baking sheet and bake until the bread just starts to crisp, 12 to 15 minutes.
• In a medium bowl, toss the shrimp with 1 tablespoon olive oil and 1/2 teaspoon of salt. Arrange on the baking sheet among the bread mixture. Bake until the shrimp are opaque and just cooked through, 8 to 10 minutes.
• Meanwhile, whisk together the remaining 1 tablespoon olive oil, vinegar and anchovy in a small bowl. Stir in the capers and set aside.
• Remove the baking sheet from the oven. Add the parsley leaves and dressing and toss to evenly coat. Transfer to a platter and garnish with the chopped parsley. Add Parmesan shavings. Serve immediately.

CREAMY PASTA PUTTANESCA WITH BACON AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Drop the pasta into the water and cook for 8 to 9 minutes or as directed by the package. Once cooked, drain the pasta and place in a large baking dish or serving platter and drizzle with a little olive oil.
• Heat the 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the chopped bacon and cook, stirring occasionally, just until fully crisp. Remove the bacon with a slotted spoon and let drain on a paper towel-lined plate or tray. Leave the bacon grease in the pan.
• Heat the pan with the bacon grease over medium-high heat. Add the shrimp, season with salt and black pepper and cook just until pink, 1 to 2 minutes per side. Remove the shrimp from the pan and let rest with the bacon.
• Add the garlic, anchovy, olives, oregano and red pepper flakes to the pan and cook, stirring, just until the garlic begins to toast, 3 to 4 minutes. Add the red wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half, 1 to 2 minutes.
• Add the crushed tomatoes to the pan, reduce the heat to a simmer and cook the sauce for about 5 minutes, stirring occasionally.
• Add the cream, bacon and shrimp to the sauce and simmer for 1 minute to bring everything together. Taste the sauce and season with salt and black pepper.
• Pour the sauce over the pasta to completely cover it. Or you can toss the pasta into the sauce if your pan is large enough.
• To finish the dish, grate the cheese over the top and garnish with the basil and a drizzle of olive oil.

PANTRY PUTTANESCA

Steps:

• Fill a large pot with water. Bring to a rolling boil over high heat.
• As the water heats, pour the olive oil into a cold skillet and stir in the garlic. Turn heat to medium-low and cook and stir until the garlic is fragrant and begins to turn a golden color, 1 to 2 minutes. Stir in the red pepper flakes, oregano, and anchovies. Cook until anchovies begin to break down, about 2 minutes.
• Pour tomatoes into skillet, turn heat to medium-high, and bring sauce to a simmer. Use the back of a spoon to break down tomatoes as they cook. Simmer until sauce is reduced and combined, about 10 minutes.
• Meanwhile, cook the pasta in the boiling water. Drain when still very firm to the bite, about 9 minutes. Reserve 1/2 cup pasta water.
• Stir the olives and capers into the sauce; add pasta and toss to combine.
• Toss pasta in sauce until pasta is cooked through and well coated with sauce, about 1 minute. If sauce becomes too thick, stir in some of the reserved pasta water to thin.

PUTTANESCA WITH SHRIMP AND PEPPERONI

Steps:

• Heat oil in skillet over medium heat.
• Add garlic, red pepper flakes and onion. Saute until onion is translucent.
• Add wine and simmer until almost evaporated.
• Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened.
• Cook pasta according to directions. Strain and set aside.
• Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through.
• Add pasta to sauce and incorporate.
• Top with Parmesan shavings.
• Serve with garlic bread and a caesar salad!

SPICY SHRIMP AND PENNE WITH PUTTANESCA SAUCE

Steps:

• Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain.
• While the pasta cooks, heat a large skillet over medium heat.
• Add in olive oil, garlic, crushed red pepper flakes, and anchovies; break up the fish with the back of a wooden spoon until the melt into the oil.
• Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer.
• Cover the pan to cook the shrimp, 3-4 minutes.
• Uncover the pan and add in the parsley; toss and adjust the seasonings to taste.
• Add drained pasta to the sauce; toss to combine and serve hot.

SHRIMP PUTTANESCA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large nonstick skillet on medium heat. Add shrimp and garlic; cook and stir 3 to 5 min. or until shrimp turn pink. Add all remaining ingredients except parsley; stir. Simmer on medium-low heat 3 to 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add shrimp mixture; mix lightly. Sprinkle with parsley.