Best Shrimp Puttanesca

Time :25

Yield :4 servings

Recipe Background

This Best Shrimp Puttanesca adds a little extra seafood sensational flavor to the classic dish! The deliciously savory and bright pasta sauce is filled with succulent anchovy and sweet shrimp. With notes of tangy olives, sunny lemon, and sharp parmesan, Best Shrimp Puttanesca takes a humble and beloved meal to a new level!

Ingredients

12 ounces linguine
2 teaspoons lemon zest
1/4 cup fresh lemon juice
1 red chile optionally seeded, thinly sliced
1 (12-ounce) container grape or cherry tomatoes halved if large
1 (1-pound) package shrimp peeled and deveined
2 anchovies finely chopped
2 tablespoons olive oil divided
1/4 cup green pitted olives roughly chopped
1/2 cup flat-leaf parsley chopped
1/4 cup parmesan cheese grated

Directions

In a large pot of salted, boiling water, add the linguine and cook until al dente, according to the package directions.
Reserve 1 cup of the pasta cooking water and drain the remainder.
In the same pot used to cook the pasta, add the drained pasta, the lemon zest, the lemon juice, and the sliced chile and toss to combine.
Preheat the oven to the broiler setting.
On a large, rimmed baking sheet, add the tomatoes, the shrimp, and the anchovies, and 1 tablespoon of the oil and toss to combine.
Broil the shrimp mixture until the tomatoes burst and the shrimp are opaque and reach an internal temperature of 145 degrees F, about 5-6 minutes.
Add the shrimp mixture and the accumulated juices, the olives, the parsley, the parmesan, and the remaining olive oil to the pasta mixture and toss to combine.
If the pasta mixture seems dry, add the reserved pasta water, a little at a time, to the pasta mixture until it reaches the desired consistency. You may not need all the pasta water.
Serve.