Spicy Shrimp And Penne With Puttanesca Sauce Recipes

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SPICY SHRIMP AND PENNE WITH PUTTANESCA SAUCE



Spicy Shrimp and Penne With Puttanesca Sauce image

Make and share this Spicy Shrimp and Penne With Puttanesca Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     Penne

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb penne
coarse salt
1/4 cup extra virgin olive oil
8 garlic cloves, minced
2 teaspoons crushed red pepper flakes
8 -10 whole anchovy fillets
1/2 cup pitted kalamata olive, coarsely chopped
3 -4 tablespoons capers, drained and coarsely chopped
1 (14 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes
1 lb peeled and deveined shrimp
1/4-1/2 cup fresh flat-leaf parsley, finely chopped

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.

Nutrition Facts : Calories 737.1, Fat 20.1, SaturatedFat 3, Cholesterol 227.7, Sodium 1320, Carbohydrate 106.3, Fiber 16.4, Sugar 7.6, Protein 36.9

SPICY SHRIMP AND PENNE WITH PUTTANESCA SAUCE



SPICY SHRIMP AND PENNE WITH PUTTANESCA SAUCE image

Categories     Sauce     Pasta     Shellfish     Dinner

Yield 4

Number Of Ingredients 12

1 lb penne pasta
Coarse Salt
1/4 cup extra virgin olive oil
8 cloves garlic - finely chopped
2 tsps crushed red pepper flakes
8-10 whoe anchovy fillets
1/2 cup pitted, chopped, kalamata olives
3-4 tbls capers, drained & coarsely chopped
14 oz can crushed tomatoes
14 oz can diced tomatoes
1 lb. (24 count) shrimp - peeled & deveined & tails removed
2 handfuls of fresh flat-leaf parsley

Steps:

  • 1. Boil water for pasta, add salt & pasta 2. in a large deep skillet, over medium heat, add olive oil, garlic, crushed red peppers and anchovies. Break the fish with the back of a wodden spoon until they melt into the oil. 3. Add olives, capers and tomatoes. 4. Bring sasuce to a boil and add shrimp in a single layer - cover pan and cook shrimp 3-4 minutes. 5. Uncover pan and add parsley. 6. Toss and adjust seasonings to taste. 7. When pasta is done, drain pasta and add to sause. Toss to combine.

PANTRY PUTTANESCA



Pantry Puttanesca image

Puttanesca is a hearty tomato sauce with a rich texture and a spicy kick. Pair it with hot pasta, and a fresh tasting, wholesome dinner will be on the table in no time.

Provided by Julie Filips

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 21m

Yield 4

Number Of Ingredients 9

⅓ cup olive oil
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes, or to taste
1 teaspoon dried oregano
3 anchovy fillets, chopped, or more to taste
2 (15 ounce) cans diced tomatoes, drained.
1 (8 ounce) package spaghetti
½ cup chopped pitted kalamata olives
¼ cup capers, chopped

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.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 53.3 g, Cholesterol 2.5 mg, Fat 24 g, Fiber 4.6 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 944.5 mg, Sugar 6.6 g

SHRIMP PUTTANESCA



Shrimp Puttanesca image

I throw together these bold ingredients for a feisty seafood pasta. -Lynda Balslev, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons olive oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3/4 to 1 teaspoon crushed red pepper flakes, divided
1/4 teaspoon salt
1 small onion, chopped
2 to 3 anchovy fillets, finely chopped
3 garlic cloves, minced
2 cups grape tomatoes or small cherry tomatoes
1/2 cup dry white wine or vegetable broth
1/3 cup pitted Greek olives, coarsely chopped
2 teaspoons drained capers
Sugar to taste
Chopped fresh Italian parsley
Hot cooked spaghetti, optional

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.

Nutrition Facts : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

CREAMY PASTA PUTTANESCA WITH BACON AND SHRIMP



Creamy Pasta Puttanesca with Bacon and Shrimp image

Provided by Tyler Florence

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 15

Kosher salt and freshly ground black pepper
1 pound rigatoni
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 slices bacon, diced
12 ounces medium to large shrimp, peeled and deveined
6 cloves garlic, sliced
5 anchovy fillets, chopped
10 pitted green olives, sliced
2 tablespoons fresh oregano leaves
1 teaspoon crushed red pepper flakes
1/2 cup dry red wine
One 26-ounce box or 28-ounce can crushed tomatoes
1/2 cup heavy cream
4 ounces pecorino or Parmesan cheese
1/4 bunch fresh basil, for garnish

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.

SPICY SHRIMP & PENNE PASTA



Spicy Shrimp & Penne Pasta image

I created this creamy pasta dish when I needed to use up some marinara. Red pepper flakes give it a little heat, which my family loves. It's super versatile, so try it with chicken, or simply stir in some fresh basil, too. -Lorri Stout, Gaithersburg, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 cups uncooked penne pasta (about 12 ounces)
1 tablespoon olive oil
1 tablespoon butter
1/2 teaspoon crushed red pepper flakes
2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
1 jar (24 ounces) marinara sauce
3/4 cup half-and-half cream
4 cups chopped fresh spinach

Steps:

  • Cook pasta according to package directions; drain., In a large skillet, heat 1/2 tablespoon each butter and oil over medium-high heat. Saute 1 pound shrimp with 1/4 teaspoon pepper flakes until shrimp turns pink, 3-5 minutes. Remove from pan; repeat., In same skillet, combine marinara sauce and cream; bring to a boil over medium heat. Stir in spinach until wilted. Add pasta and shrimp; toss and heat through.

Nutrition Facts : Calories 396 calories, Fat 12g fat (4g saturated fat), Cholesterol 206mg cholesterol, Sodium 723mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 4g fiber), Protein 33g protein. Diabetic Exchanges

PENNE PUTTANESCA



Penne Puttanesca image

Categories     Bake

Yield serves 2

Number Of Ingredients 13

Olive oil spray
1 cup penne
1/2 teaspoon olive oil
1/2 to 3/4 pound shrimp, peeled and deveined
4 to 6 garlic cloves, minced
1 tablespoon drained capers
1 teaspoon red pepper flakes
One 6-ounce can pitted black olives
14 ounces artichoke hearts, canned or frozen, halved
1/2 head broccoli, cut into florets, or 2 cups frozen
3 tablespoons chopped fresh parsley
1 teaspoon anchovy paste, or 2 to 4 minced anchovies
One 14-ounce can diced tomatoes, drained

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Scatter the pasta in the pot. Add 1/3 cup water with the olive oil and stir gently to evenly coat and distribute the pasta.
  • Arrange the shrimp on top of the pasta. Sprinkle on the garlic, capers, and red pepper flakes.
  • Scatter the olives over the shrimp. Make a layer of the artichokes and then the broccoli. Sprinkle with the parsley.
  • Mix the anchovy paste with the tomatoes and pour over all.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • nutrition information
  • Calories: 384
  • Protein: 24g
  • Carbohydrates: 40g
  • Fat: 5g
  • Cholesterol: 87mg
  • Sodium: 838mg
  • Fiber: 5g

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Top Asked Questions

How do you cook penne rigate with shrimp?
Stir in the crushed tomatoes and the cilantro. In a large pot of boiling, salted water, cook the penne rigate until almost done, about 12 minutes. Add the shrimp and cook until it and the pasta are just done, about 1 minute longer.
How do you cook Penne puttanesca?
Penne Puttanesca. Welcome to flavor town. 12 oz. In a large pot of salted boiling water, cook penne according to package directions until al dente. In a large skillet over low heat, heat oil. Add garlic and cook, stirring, until fragrant, 1 minute. Add tomato paste and stir until coated, then add tomatoes and simmer until saucy, 10 to 12 minutes.
How to make Spicy Spicy Shrimp with penne noodles?
Spicy shrimp with penne noodles, coated with parmesan cheese! An easy skillet dish that can be prepared in 30 minutes! Whisk together olive oil, garlic, soy sauce, and brown sugar. Pour into a zip lock bag and add shrimp. Seal bag and toss to coat. Allow to marinated in fridge for 30 minutes before preparing dish or overnight.
How to make spicy Parmesan Shrimp Pasta?
Spicy Parmesan Shrimp Pasta 45 minutes5 minutes Chungah Rhee Ingredients: 1/3 cup olive oil 1/4 cup Parmesan cheese 4 cloves garlic, minced 1 tablespoon brown sugar 2 teaspoons soy sauce 1/2 teaspoon red pepper flakes, or more, to taste 1 pound medium shrimp, peeled and deveined 8 ounces penne Kosher salt and freshly ground black pepper, to taste

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