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Chunky Cherry Tomato Shrimp Puttanesca
serves 2

Chunky Shrimp PuttanescaINGREDIENTS

  • 1 tablespoon olive oil
  • 3 cloves garlic, sliced or chopped
  • 1 Fresno chili, seeded and sliced or chopped
  • 1 tablespoon capers
  • 35 pitted Kalamata olives, halved
  • 1 teaspoon anchovy paste
  • 1 pound cherry tomatoes
  • 1 pound large peeled and deveined shrimp
  • Salt and pepper
  • 1 tablespoon fresh oregano
  • The zest of half a lemon

PROCEDURE

Heat the olive oil in a large sauté pan.  Add the garlic and chilies, and sauté over medium heat just until fragrant.  Add the capers, olives, and anchovy paste, and stir around.  Add the tomatoes, clamp the lid on, and simmer for 10 minutes.  Use a potato smasher to smush the tomatoes.  Add the shrimp, season with salt and pepper, and cook until opaque—about 5 to 8 minutes.  Toss in the oregano and lemon zest, and serve with grilled bread (rub with garlic for extra kick!).

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