PUTTANESCA P'SCHETTI WITH SHRIMP

Puttanesca P'schetti With Shrimp image

Provided by Boomette

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

salt
1 lb spaghetti
1 lb shrimp, peeled and tails left on
2 teaspoons Old Bay Seasoning
1 teaspoon lemon peel, grated
1/4 cup extra virgin olive oil
6 canned anchovy fillets
4 large garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
2 pints grape tomatoes
1/2 cup oil-cured olives, chopped
3 tablespoons brined capers
1/3 cup dry vermouth
1/2 cup fresh basil leaf, shredded
1/2 cup flat leaf parsley, chopped

Steps:

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.
While the pasta is working, in a bowl, toss the shrimp with the old bay and lemon peel.
In a large, deep skillet, heat 3 tbs olive oil, 3 turns of the pan, over medium heat. Add the anchovies and cook until melted, then add the garlic and crushed red pepper. Stir for 2 minutes. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes. Using a potato masher, squash any unburst tomatoes.
In a medium skillet, heat the remaining 1 tbs olive oil, 1 turn of the pan, over medium-high heat. Add the shrimp and cook until firm and pink, 3 to 4 minutes. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.
In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.

Nutrition Facts : Calories 690.1, Fat 17.4, SaturatedFat 2.5, Cholesterol 148, Sodium 1073.9, Carbohydrate 94.8, Fiber 6.2, Sugar 7.4, Protein 34.2