Shrimp Puttanesca Over Zucchini Pasta Recipes
PUTTANESCA WITH SHRIMP AND PEPPERONI
Make and share this Puttanesca With Shrimp and Pepperoni recipe from Food.com.
Provided by Heather N.
Categories Sauces
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 129.4, Fat 5.7, SaturatedFat 1.1, Cholesterol 75.3, Sodium 575.8, Carbohydrate 7, Fiber 1.8, Sugar 3.4, Protein 10.5
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- Place a large saucepan over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and anchovy filets. Cook for 1 minute, allowing the anchovies to mainly dissolve, and then add in the tomatoes, crushing with your hands as you add them into the saucepan. Make sure to pour all of the juices from the can into the saucepan.
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