Puttanesca With Shrimp And Pepperoni Recipes

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.

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.

Steps:

• In a medium saute pan, heat 2 tablespoons of the oil over medium-high heat and saute the diced pepperoni until it releases some of its oil, about 3 minutes. Add the remaining oil and garlic and lower the heat to medium-low. Let flavors infuse over the low heat for 5 to 7 minutes. Meanwhile, in a bowl, mix together the adobo, paprika, and cayenne. Add the shrimp and coat them evenly with the spices. Let rest for 15 minutes on the counter to come to room temperature. Add the shrimp to the garlic oil, raise heat slightly to cook, stirring and turning to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer with toothpicks and crusty chewy bread, for sopping.

Steps:

• Heat oil in skillet over medium heat.
• Add garlic, red pepper flakes and onion. Saute until onion is translucent.
• Add wine and simmer until almost evaporated.
• Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened.
• Cook pasta according to directions. Strain and set aside.
• Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through.
• Add pasta to sauce and incorporate.
• Top with Parmesan shavings.
• Serve with garlic bread and a caesar salad!

Steps:

• Cook linguine according to package directions, drain and set aside.
• In a large non-stick skillet, heat oil over medium high heat.
• Put shrimp, garlic, and red pepper flakes in pan; cook and stir for 3 to 4 minutes or until shrimp are opaque.
• Remove shrimp from pan with slotted spoon and set aside.
• Add onion to skillet; cook for 5 minutes, stirring occasionally.
• Add tomatoes with juice, tomato paste, olives, and capers; simmer, uncovered, for 5 minutes.
• Return shrimp mixture to skillet; simmer 1 to 2 minutes.
• Add in basil and stir; simmer 1 minute.
• Season to taste with salt and pepper.
• Put linguine in a large serving bowl; top with shrimp mixture.
• Serve immediately.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.
• Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.
• Toss pasta with sauce, and serve.

Steps:

• Bring a large pot of salted water to a boil. Drop the pasta into the water and cook for 8 to 9 minutes or as directed by the package. Once cooked, drain the pasta and place in a large baking dish or serving platter and drizzle with a little olive oil.
• Heat the 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the chopped bacon and cook, stirring occasionally, just until fully crisp. Remove the bacon with a slotted spoon and let drain on a paper towel-lined plate or tray. Leave the bacon grease in the pan.
• Heat the pan with the bacon grease over medium-high heat. Add the shrimp, season with salt and black pepper and cook just until pink, 1 to 2 minutes per side. Remove the shrimp from the pan and let rest with the bacon.
• Add the garlic, anchovy, olives, oregano and red pepper flakes to the pan and cook, stirring, just until the garlic begins to toast, 3 to 4 minutes. Add the red wine and cook, scraping up any browned bits from the bottom of the pan, until the liquid reduces by half, 1 to 2 minutes.
• Add the crushed tomatoes to the pan, reduce the heat to a simmer and cook the sauce for about 5 minutes, stirring occasionally.
• Add the cream, bacon and shrimp to the sauce and simmer for 1 minute to bring everything together. Taste the sauce and season with salt and black pepper.
• Pour the sauce over the pasta to completely cover it. Or you can toss the pasta into the sauce if your pan is large enough.
• To finish the dish, grate the cheese over the top and garnish with the basil and a drizzle of olive oil.