Shrimp Puttanesca

  • 9 oz Linguine Pasta (Options: Whole Wheat, Brown Rice, Lentil, or Chickpea)

  • 1 lb raw Shrimp, peeled & deveined

  • Sea Salt & Pepper

  • 2 Tbsp Extra Virgin Olive Oil

  • 3 Garlic cloves, minced

  • 4 Anchovy Fillets

  • 2 Cups Crushed Tomatoes

  • 2 Tbsp Capers

  • 1/4 cup Kalamata Olives, chopped

  • 1/4 cup Parsley, Chopped

  • Parmesan cheese (optional)

  1. Cook the pasta according to the directions on the package. Drain & set aside.

  2. Pat the shrimp dry and season with salt and pepper.

  3. Meanwhile, heat a dutch oven over medium heat. Once warm, add the oil. Add the garlic and anchovies and cook for one minute. Add the shrimp and cook for about two minutes per side, until bright pink and cooked through. Remove the shrimp with a slotted spoon and set aside.

  4. Add the tomatoes with their juices, capers, and olives to the pot and bring to a low simmer. Cook for about five to eight minutes, until slightly thickened. Remove from the heat, add the pasta and the shrimp back in and toss to combine. Top with parsley and parmesan cheese if desired. Enjoy!

LuAnn Scarton