Best Puttanesca With Shrimp And Pepperoni Recipes

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

Ingredients

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.

SHEET PAN SHRIMP PUTTANESCA

Sheet Pan Shrimp Puttanesca image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 red onion, cut into wedges
3 cups sourdough bread, cut into 1-inch cubes
1 pint (2 cups) cherry tomatoes
1/2 cup pitted Niçoise olives
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 pounds jumbo (U15) shrimp, peeled and deveined and tails removed
2 tablespoons red wine vinegar
1 anchovy, minced
1 tablespoon capers, drained
1/3 cup fresh parsley leaves, plus 2 tablespoons, chopped
Parmesan shavings, for garnish

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.

SPICY SHRIMP PUTTANESCA

Spicy Shrimp Puttanesca image

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

Provided by ratherbeswimmin

Categories Healthy

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces uncooked linguine
1 tablespoon olive oil
1 lb medium shrimp, peeled and deveined
4 cloves garlic, minced
3/4 teaspoon red pepper flakes
1 cup chopped onion
1 (14 1/2 ounce) can stewed tomatoes, undrained
2 tablespoons tomato paste
2 tablespoons chopped pitted kalamata olives or 2 tablespoons black olives
1 tablespoon capers
1/4 cup chopped fresh basil
salt and pepper

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.