Shrimp with Chunky Cherry Tomato Puttanesca Sauce | Serious Eats : Recipes


  • 2 teaspoons grated zest from 1 lemon
  • 1 tablespoon fresh oregano leaves
  • Kosher salt and freshly ground black pepper
  • 1 pound large peeled and deveined shrimp
  • 1 pound cherry tomatoes (about 3 cups)
  • 1 teaspoon anchovy paste (or 1 anchovy filet, mashed with a fork)
  • 35 pitted Kalamata olives, halved (about 1 cup)
  • + 4 more ingredients
    • 1 tablespoon capers, drained and rinsed
    • 1 Fresno or jalapeño chili pepper, seeded and finely sliced or chopped
    • 3 medium cloves garlic, sliced or chopped (about 1 tablespoon)
    • 1 tablespoon olive oil

1 Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and chilies and cook, stirring frequently, until fragrant, about 1 minute. Add the capers, olives, and anchovy paste, and stir around to combine. Add the tomatoes, toss to combine, cover, and cook, shaking o...

View full recipe at SpringPad


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