Fresh South Carolina shrimp is the key ingredient in Chef Belinda Smith-Sullivan’s linguine puttanesca.
Photo by Iuliia Nedrygailova
SERVES 4
1 16-ounce box linguine
2 tablespoons olive oil, divided
1 pound uncooked medium shrimp, peeled and deveined
¾ teaspoon crushed red pepper flakes, divided
1 medium yellow onion, chopped
3 cloves garlic, minced
2–3 anchovy fillets, chopped, optional
1 cup marinara sauce
½ cup dry white wine
1 tablespoon capers, rinsed
¼ cup chopped Kalamata olives
1 cup chopped grape or cherry tomatoes
2 tablespoons fresh chopped basil
Fresh chopped parsley, for garnish
Cook the linguine according to package instructions, and keep it warm. In a large skillet over medium heat, heat 1 tablespoon oil. Saute shrimp with ½ teaspoon crushed pepper flakes until opaque, 2–3 minutes. Remove from pan and set aside.
In the same skillet add remaining oil and saute onions until translucent. Add garlic, anchovies and remaining crushed pepper flakes; cook and stir for 1 minute. Stir in marinara, wine, capers, olives and tomatoes; bring to a boil. Reduce heat and simmer, uncovered, until sauce thickens and tomatoes are soft, 8–10 minutes. (If sauce gets too thick, add a little more wine.) Stir in shrimp and basil. To serve, spoon over linguine and garnish with parsley.
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