Shrimp Puttanesca Recipe
Puttanesca was created in Naples in the mid-20th century. The sauces ingredients generally consist of tomatoes, olive oil, olives, capers and garlic. Our Shrimp Puttanesca recipe uses several of the original ingredients as well as shrimp, to create a fresh and light pasta dish.
12 oz. linguine
2 teaspoons lemon zest
1/2 lemon juiced
2 garlic cloves, minced
12 ounces cherry tomatoes
1 pound medium-sized shrimp, peeled
6 anchovy filets
2 tablespoons olive oil
1/4 cup green pitted olives, rough chopped
1/2 cup Italian parsley, chopped
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1. Cook pasta per package directions.
2. Reserve 1-cup cooking liquid, and drain pasta.
3. Return to pot and toss with lemon zest, juice, minced garlic and red pepper flakes.
4. On a large rimmed baking sheet, toss tomatoes, shrimp and anchovies with 1 tablespoon olive oil.
5. Broil for 6-minutes (tomatoes should burst and shrimp should be opaque.)
6. Transfer cooked mixture to pasta, along with it’s juices.
7. Add olives, parsley, Parmesan, 1 tablespoon olive oil and a little of the cooking liquid if the pasta seems dry.
8. Toss and serve.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Beaujolais Nouveau Wine
This Shrimp Puttanesca recipe produces a nice and light pasta dish with flavors of the shrimp, cheese and a hint of spice that comes through in this dish. While you could pair this dish with a white wine, I prefer a chilled light red wine. A Beaujolais Nouveau is a young fresh red wine that is meant to be enjoyed young. Since it’s not complex, offers light fruit flavors and is a little dry, it melds well with this pasta dish! Follow the link to our wine review site to find our favorite Beaujolais Nouveau wines-LetsHaveWine.com