Best Shrimp And Bow Tie Puttanesca 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.

LEMON-GARLIC SHRIMP WITH BOW TIE PASTA

Lemon-Garlic Shrimp With Bow Tie Pasta image

This is my favorite way to make shrimp because using the marinade in the sauce carries the shrimp flavor through the entire dish. Wine, garlic and lemon are the main flavors, but with a slight kick. You can skip flouring the shrimp if you want, and go straight to frying them, but you might want to thicken your sauce with a little cornstarch. I like serving these with a nice juicy, grilled rib-eye, but it could also be a main dish. Prep time includes time to marinate shrimp.

Provided by Tee Lee

Categories Lemon

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/4 cup dry white wine or 1/4 cup chicken broth
1 lemons or 1 lime, juice and zest of
3 -6 garlic cloves, finely minced (depending on taste)
1 tablespoon A.1. Original Sauce
1 teaspoon coarse black pepper
crushed red pepper flakes (to taste)
1 lb shrimp, peeled and deveined
8 ounces dry bow tie pasta
1/4-1/3 cup flour
1/2 tablespoon paprika
2 -3 tablespoons olive oil, for cooking
reserved shrimp marinade
2 tablespoons butter
1 cup whole milk
1/4-1/2 cup parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped

Steps:

In a medium bowl or large plastic zip-tip bag, combine all marinade ingredients, mix well, add shrimp and let sit 20-30 minutes, stirring or flipping bag occasionally.
When shrimp are almost done marinating, start cooking the pasta accoring to directions on the package.
Meanwhile, combine flour and paprika (if using) on a large plate or in a large plastic zip-top bag, lightly coat shrimp with flour mixture.
Reserve the marinade.
Heat olive oil in a large skillet over medium-high heat.
Cook the shrimp about 2 minutes on each side, or until cooked through. (The flour coating may not be crispy, but that okay, most of it will come off of the shrimp and thicken the pasta sauce.).
Set cooked shrimp aside.
Add butter and marinade to pan and bring to a boil for 5 minutes, stirring frequently.
Return shrimp to pan, stir well, reduce heat to medium, and add milk.
Stirring well, cook about 3-4 minutes or until sauce has thickened. (If you don't use the flour, you may want to thicken now with a cornstarch and water mixture).
Add parmesan cheese and parsley, stir to combine.
Add cooked pasta and stir well to completely coat with sauce.
Serve hot.