Quick Shrimp Puttanesca Recipes

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.

SHRIMP PUTTANESCA

Steps:

• Cook pasta per package directions. Reserve 1 cup cooking liquid; drain. Return to pot and toss with lemon zest, juice, and chile.
• Heat broiler. On large rimmed baking sheet, toss tomatoes, shrimp, and anchovies with 1 tablespoon oil; broil until tomatoes burst and shrimp are opaque throughout, 5 to 6 minutes.
• Transfer to pasta pot (along with any pan juices) olives, parsley, Parmesan, and remaining tablespoon oil and toss to combine (adding some reserved cooking liquid if pasta seems dry).

PASTA PUTTANESCA

Steps:

• Heat a large skillet over medium heat and add oil, garlic, anchovies, and crushed pepper. Saute mixture until anchovies melt into oil and completely dissolve and garlic is tender, about 3 minutes: your kitchen never smelled so good! Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat, and simmer 8 to 10 minutes.
• Toss sauce with cooked pasta. Pass bread and cheese at the table and serve with Bitter Greens Salad.
• Combine greens in a salad bowl. Squeeze the juice of 1 lemon over the bowl. Drizzle salad liberally with extra virgin olive oil. Toss salad and season salad with salt and pepper. Arrange salad on plates. Garnish plates with black olives, if using.

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.

SPICY SHRIMP PUTTANESCA

Steps:

• Cook linguine according to package directions, drain and set aside.
• In a large non-stick skillet, heat oil over medium high heat.
• Put shrimp, garlic, and red pepper flakes in pan; cook and stir for 3 to 4 minutes or until shrimp are opaque.
• Remove shrimp from pan with slotted spoon and set aside.
• Add onion to skillet; cook for 5 minutes, stirring occasionally.
• Add tomatoes with juice, tomato paste, olives, and capers; simmer, uncovered, for 5 minutes.
• Return shrimp mixture to skillet; simmer 1 to 2 minutes.
• Add in basil and stir; simmer 1 minute.
• Season to taste with salt and pepper.
• Put linguine in a large serving bowl; top with shrimp mixture.
• Serve immediately.

QUICK SHRIMP STIR FRY

Steps:

• Add your water, soy sauce, ginger, and sambal sauce together in a mixing bowl.
• Add your toasted sesame oil.
• Stir together until they are thoroughly mixed. Leave to the side, within easy reach for later.
• Using a sharp knife and a chopping board, slice your bell peppers into thin strips, which are easier to stir fry.
• Take your snow peas and trim them down to size.
• Season your shrimp to taste, with salt and pepper.
• Preheat your cast iron wok on the stovetop. This may take a few minutes. (You will know that it is hot enough when drops of water steam on the surface.)
• When the wok is preheated to a suitable temperature, add in the vegetable oil.
• Immediately after, spread your shrimp across the bottom of the wok and allow them to stir fry for no more than 2 min. Remove them from the wok, and set them aside for later.
• Throw in the bell peppers and snow peas (or your other vegetables of choice). If you're learning how to stir fry, be gentle and keep them cooking in the bottom for a maximum of 2 min, until they are soft but start to crisp.
• Take your partially cooked shrimp and place them back into the bottom of the wok with the vegetables and oil.
• At the same time, add in your premixed stir fry sauce to the wok. Make sure all your ingredients are coated and mixed together.
• Allow the shrimp, sauce, and vegetables to cook together for no more than 2 min.
• Remove the ingredients from the wok, drizzle with sesame seeds, and add the finished stir fry to your rice or noodles. Serve with your optional ingredients (rice, noodles, etc.)!

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.