By Susan Rosser
This easy weeknight dinner comes together in minutes. Well, you’ll have to splurge for shrimp that are already shelled and deveined — but it’s worth it for this quick and flavor-packed meal. Puttanesca is a classic tomato-based sauce with olives, capers and anchovies. In this riff on the classic, shrimp stand in for the pasta, and fresh tomatoes brighten the whole shebang >>>.
1 pound shrimp, shelled and deveined
3-4 garlic cloves, finely chopped or grated
2-3 tablespoons olive oil
4 fresh roma tomatoes, chopped (or really any kind of tomato you like)
1/2 cup pitted kalamata olives, sliced
2-3 tablespoons capers
2-3 anchovy filets (No, you cannot substitute the anchovies, but even the anchovy-averse will like this meal.)
Red pepper flakes to taste
Salt and pepper to taste
Fresh basil, chopped for serving (optional)
Add the olive oil to a large saute pan over medium heat. Add the garlic and cook until fragrant — only 1 or 2 minutes. Add the anchovies and cook until they disintegrate, mushing them with a wooden spoon to speed the process along. Add the tomatoes, olives and capers and cook until they are warmed through. Then add the shrimp and cook until opaque. Taste and add salt and pepper to taste. If you like spice, sprinkle some red pepper flakes over the top. Top with fresh basil and serve with a crusty baguette. Or course, this is also terrific tossed with your favorite pasta. Just remember to salt the pasta water and reserve some of the pasta cooking water to add to the sauce if it is too dry.
For more practical ideas for cooking at home, follow Mrs. Kossenfloffer on Instagram @mrs_kossenfloffer. It would bring her such joy!
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