I made this great recipe tonight and recommend to everyone. The recipe made enough for 2, so multiply for larger crowds
SHRIMP PUTTANESCA
INGREDIENTS
o 8 ounces uncooked linguine (or rice & beans)
o 1 tablespoon olive oil
o 1 lb medium shrimp, peeled and deveined
o 4 cloves garlic, minced
o 3/4 teaspoon red pepper flakes (can use 1/2 if want less spicy)
o 1 cup chopped onion
o 1 (14 1/2 ounce) cans stewed tomatoes, undrained
o 2 tablespoons tomato paste
o 2 tablespoons chopped pitted kalamata olives or 2 tablespoons black olives
o 1 tablespoon capers
o 1/4 cup chopped fresh basil
o salt and pepper
DIRECTIONS
1. Cook linguine according to package directions, drain and set aside.
2. In a large non-stick skillet, heat oil over medium high heat.
3. Put shrimp, garlic, and red pepper flakes in pan; cook and stir for 3 to 4 minutes or until shrimp are opaque.
4. Remove shrimp from pan with slotted spoon and set aside.
5. Add onion to skillet; cook for 5 minutes, stirring occasionally.
6. Add tomatoes with juice, tomato paste, olives, and capers; simmer, uncovered, for 5 minutes.
7. Return shrimp mixture to skillet; simmer 1 to 2 minutes.
8. Add in basil and stir; simmer 1 minute.
9. Season to taste with salt and pepper.
10. Put linguine in a large serving bowl; top with shrimp mixture.
11. Serve immediately.
