Puttanesca P Schetti With Shrimp

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A recipe from rachael ray

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Steps

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

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Drain , reserving a ladleful of pasta cooking water.

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

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

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

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Stir for 2 minutes.

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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.

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Using a potato masher , squash any unburst tomatoes.

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

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

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

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In a large bowl , toss the pasta with the reserved cooking water , tomato sauce , basil and parsley.

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Stir .

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Ingredients

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salt, spaghetti, shrimp, old bay seasoning, lemon peel, extra virgin olive oil, canned anchovy fillets, garlic cloves, crushed red pepper flakes, grape tomatoes, oil-cured olives, capers, dry vermouth, fresh basil leaf, flat leaf parsley