Puttanesca P'schetti With Shrimp

1. 1

   Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.

2. 2

   Drain, reserving a ladleful of pasta cooking water.

3. 3

   While the pasta is working, in a bowl, toss the shrimp with the old bay and lemon peel.

4. 4

   In a large, deep skillet, heat 3 tbs olive oil, 3 turns of the pan, over medium heat.

5. 5

   Add the anchovies and cook until melted, then add the garlic and crushed red pepper.

6. 6

   Stir for 2 minutes.

7. 7

   Add the tomatoes, olives and capers, cover the skillet, lower the heat and cook, stirring once halfway through, until the tomatoes burst, about 12 minutes.

8. 8

   Using a potato masher, squash any unburst tomatoes.

9. 9

   In a medium skillet, heat the remaining 1 tbs olive oil, 1 turn of the pan, over medium-high heat.

10. 10

    Add the shrimp and cook until firm and pink, 3 to 4 minutes.

11. 11

    Pour in the vermouth and cook until the alcohol is cooked off, 1 minute.

12. 12

    In a large bowl, toss the pasta with the reserved cooking water, tomato sauce, basil and parsley; stir in the shrimp and pan drippings.

* Per serving · 4 servings · Values may vary.

No additional tips available.