Puttanesca P'schetti with Shrimp

{"handle":"puttanesca-pschetti-with-shrimp","title":"Puttanesca P'schetti with Shrimp","seoTitle":"Puttanesca P'schetti with Shrimp","ingredients":"

• Salt
• 1 pound spaghetti
• 1 pound shrimp, peeled and tails left on
• 2 teaspoons Old Bay seasoning
• 1 teaspoon grated lemon peel
• 1/4 cup extra virgin olive oil (EVOO)
• 6 canned anchovy fillets
• 4 large cloves garlic, finely chopped or grated
• 1 teaspoon crushed red pepper
• 2 pints grape tomatoes
• 1/2 cup oil-cured olives, chopped
• 3 tablespoons brined capers
• 1/3 cup dry vermouth
• 1/2 cup fresh basil leaves, torn or shredded
• 1/2 cup flat leaf parsley leaves, chopped

","preparation":"

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.\n\nWhile the pasta is working, in a bowl, toss the shrimp with the Old Bay and lemon peel.\n\nIn a large, deep skillet, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat. Add the anchovies and cook until melted, then add the garlic and crushed red pepper. Stir for 2 minutes. Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes. Using a potato masher, squash any unburst tomatoes.\n\nIn a medium skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the shrimp and cook until firm and pink, 3 to 4 minutes. Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.\n\nIn a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.

","tags":"30 Minute Meals,boil,brunch,dinner,Every Day with Rachael Ray,fish and seafood,fruit,Italian,lunch,pasta,pesce,sauté,simmer,vegetables","publishDate":"2009-08-04T07:00:00Z","status":"Publish","author":"rachael-ray","image":false}