Cassie’s Ruminations

Spaghetti Puttanesca with Shrimp

This is a combination of Pasta Puttanesca and Shrimp fra Diavolo. It turned out quite well, and I’ll definitely do this again.

Spaghetti Puttanesca with Shrimp
Makes 4 servings

1 lb spaghetti
1 tbsp olive oil
3 cloves garlic, pressed
1 lb raw shrimp, peeled and deveined
2 14.5 oz can of diced tomatoes
2 tbsp tomato paste
4 tbsp capers, drained
1 small (112 g) can black olives, sliced
⅛ tsp red pepper flakes

Start a pot of water boiling with a generous pinch of salt. Add the pasta when it reaches a boil, then start the sauce while it cooks to al dente.

Sauté the garlic in the olive oil in a deep skillet over medium heat until it just starts to sizzle and turn fragarent. Add the shrimp and cook for 1-2 minutes on each side or until pink and opaque. Remove the shrimp from the skillet. Add the remainder of the ingredients and simmer until the sauce is thickened.

Drain the pasta and set aside.

Add the shrimp back to the sauce and stir to combine. Serve over the pasta.