Empty My Fridge
The Perfect Pasta alla Puttanesca with Shrimp | Chef Jean-Pierre
Ingredients
- Linguine1 lb
- Shrimp · peeled2 lb
- Olive oil2 tbsp
- Anchovy · chopped4–6
- Caper2 tbsp
- Kalamata olive · seeded¼ cups
- Garlic · chopped2 tbsp
- Tomato · peeled diced1 x 28 ounce
- Parsley · chopped2 tbsp
- Salt
- Black pepper
Instructions
- Cook the pasta following the package directions.
- Heat olive oil in a frying pan, then add the anchovies, capers and olives. Add the garlic and, once fragrant, add the tomatoes. Cook for about 10 minutes.
- In another frying pan, heat more olive oil. Cook the shrimp for a couple of minutes per side, or until cooked through. Add the extra teaspoon of chopped garlic at the last minute, taking care not to burn it.
- Season with salt and pepper, then sprinkle with the chopped parsley.
- Toss a little butter into the pasta to serve.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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