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Delicious Spaghetti with Shrimp in Sicilian Sauce

 
Delicious Spaghetti with Shrimp in Sicilian Sauce
270

This dish is a hearty meal itself. The puttanesca and fra diavolo in the sauce produce a memorable accompaniment to shrimp as well as mussels, clams or even canned or frozen lobster meat.

Yield

6

servings

Prep

10

min

Cook

15

min

Ready

25

min

 

Ingredients

1 pound spaghetti
1 tablespoon olive oil, extra-virgin
8 anchovy fillets
oiled packed , oil reserved drain, chop filets
*
2 cloves garlic
minced
29 ounces tomatoes, canned, crushed
in puree
½ cup black olives
mediterranean, pit and chop
*
2 tablespoons capers
bottled, rinsed, coarsely chopped if large
1 teaspoon oregano
dried
½ teaspoon red pepper flakes
*
1 pound shrimp
medium, peeled and deveined

Directions

Bring a large pot of slightly salted water to a boil over high heat.

Add the spaghetti and cook, stirring occasionally, until barely tender.

While the pasta is cooking, heat the olive oil and oil from the anchovy can in a large (12-inch) skillet over medium heat.

Add the garlic and cook, stirring often, until golden, about 1 minute.

Add the anchovy filets and stir until they dissolve into paste, about 1 minute.

Into the skillet, stir in the tomatoes, olives, capers, oregano and red pepper, and bring to a simmer.

Reduce heat to low and simmer for 5 minutes.

Add the shrimp and cook, stirring occasionally, until the shrimp turn pink and firm, about 3 minutes.

Drain the pasta and return to the pot.

Add the shrimp sauce and mix well.

Transfer to a warmed, large serving bowl.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Not Italian but love Italy
Ottawa
 over 3 years ago

I will try this tomorrow and let you know...

Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 4219% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 432mg 18%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 21%
Sugars g
Protein 56g
Vitamin A 23% Vitamin C 26%
Calcium 10% Iron 38%
* based on a 2,000 calorie diet How is this calculated?

 

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