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Pasta shrimp Italian seasoning salt pepper olive oil garlic black olives capers anchovies tomatoes tomato sauce sugar red pepper Parmesan cheese
Viewed: 54 - Published at: 7 years agoIngredients
- 8 ounces bow tie pasta
- 1 lb large shrimp, peeled, deveined, tails removed
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil, divided
- 2 teaspoons minced garlic, from a jar
- 10 pitted black olives, preferably kalamata, sliced, about 1/4 cup
- 1/4 cup drained capers
- 6 anchovies packed in oil, drained, chopped
- 2 (14 1/2 ounce) cans diced tomatoes with juice, drained
- 1 (8 ounce) can tomato sauce
- 1 teaspoon sugar
- 1/8 teaspoon crushed red pepper flakes
- shredded parmesan cheese (optional)
Method
- In a large pot of salted water cook pasta according to package directions; Drain.
- Meanwhile, in a bowl toss shrimp with seasonings, salt and pepper.
- In large nonstick skillet heat 1 tablespoon oil over mediun-high heat; add shrinp.
- Cook until pink and opaque, 1 to 2 minutes per side; remove from skillet.
- In same skillet heat remaining oil over medium-high heat.
- add garlic, olives, capers and anchovies; cook, stirring,1 minute.
- Add tomatoes, tomato sauce, sugar and pepper flakes.
- Cook, stirring once, until bubbling, 1-2 minutes.
- Stir in shrimp; cook until just heated thruogh, 1-2 minutes.
- In bowl toss pasta with sauce; sprinkle with parmesan, if desired.
