Shrimp Puttanesca

Garrison Wayne


This is a very easy way to make an elegant shrimp dish. The plating is right in style, in that it is layered/piled in a vertical fashion. Select a fairly large plate for best presentation. The success of this dish will depend on thinking ahead. If you are to serve on mashed potatoes, make them ahead and keep in a double boiler until needed (the same for the rice or polenta). Pre-cook the garden peas for garnish and have handy. Pre-measure all of the ingredients in advance, as the actual cooking goes really fast. I think this might be your next favorite recipe!

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30 Min
10 Min


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1 1/4 lb
raw shrimp, tail on, peeled, deveined
2 Tbsp
olive oil
2-3 pinch
red pepper flakes
3-4 pinch
kosher salt
1/3 c
italian parsley, chopped
1/3 c
fresh basil, chpped
2 Tbsp
olive oil
1 small
lemon, juice and zest
1/4 c
capers, drained, chopped
1/4 c
sun dried tomatoes in oil, chopped
1/3 c
kalamata (greek) olives, chopped
5 large
anchovy fillets, chopped
9 clove
garlic, chopped
1/4 c
dry vermouth
1/4 c
vegetable stock

How to Make Shrimp Puttanesca


  • 1In a small bowl, toss the parsley and basil with 2 Tbsp olive oil and the lemon zest and juice. Measure the remaining ingredients in little bowls.
  • 2In a large fry/saute pan, heat 2 Tbsp olive oil with the red pepper flakes over med hi heat. Add the shrimp and Kosher salt and saute several minutes , just until the shrimp turn pink. Remove shrimp from pan with a slotted spoon and set aside in a medium bowl.
  • 3Add the garlic to the pan and saute 1 - 2 minutes. Add the parsley basil mix, the capers, the sun dried tomatoes, the olives and the anchovies. Stir to saute a couple of minutes.
  • 4Add the vermouth and vegetable stock and reduce a couple of minutes.
  • 5Add the shrimp back to the pan and stir to coat well with all the other ingredients a couple of minutes more.
  • 6Serve immediately on top of mashed potatoes, rice, or polenta. Scatter some green peas for garnish.

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