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extra-virgin olive oil shrimp garlic anchovy red pepper tomatoes white wine oregano kosher salt bucatini fresh parsley
Viewed: 34 - Published at: 10 months agoIngredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound medium shrimp, peeled and deveined
- 5 cloves garlic, thinly sliced
- 2 to 4 anchovy fillets, chopped
- 1 teaspoon red pepper flakes, plus more for topping
- 1 28 -ounce can whole San Marzano tomatoes, crushed by hand
- 1/2 cup dry white wine
- 3 sprigs oregano, leaves stripped and roughly chopped
- Kosher salt
- 12 ounces bucatini or linguine
- 1/2 cup fresh parsley or basil leaves, roughly chopped
Method
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side.
- Transfer to a plate.
- Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute.
- Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt.
- Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil.
- Add the pasta and cook as the label directs.
- Reserve 1/2 cup cooking water, then drain the pasta.
- Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine.
- Stir in some of the reserved cooking water to loosen the sauce.
- Season with salt.
- Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.
- Per serving: Calories 630; Fat 18 g (Saturated 3 g); Cholesterol 174 mg; Sodium 765 mg; Carbohydrate 74 g; Fiber 7 g; Protein 37 g
- Photograph by Antonis Achilleos
