A recipe for Spaghetti with Shrimp In Spicy Sicilian Sauce. Follow the simple recipe instructions for Spaghetti with Shrimp In Spicy Sicilian Sauce shared by other home cooking experts.
Ingredients
1 pound spaghetti
1 tablespoon extra virgin olive oil
8 anchovy filets; oiled packed -- oil reserved
drain and chop filets
2 garlic cloves -- minced
29 ounces canned crushed tomatoes in puree
1/2 cup Mediterranean black olives -- pit and chop
then measure
2 tablespoons bottled capers -- rinsed
and coarsely chopped if large
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 pound medium shrimp -- peeled and deveined
Directions
1. Bring a large pot of slightly salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, until barely tender.2. 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.
3. 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.
4. Drain the pasta and return to the pot. Add the shrimp sauce and mix well. Transfer to a warmed, large serving bowl. Serve immediately.
*Recipe from Simply Shrimp: 101 Recipes for Everybody's Favorite Seafood by Rick Rogers, photographs by Jennifer Levy (Chronicle Books)
Notes: This dish is a hearty meal in 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.
8/30/98
