Post by marlaoh on Sept 29, 2004 8:15:07 GMT -6
Pasta with Shrimp
1 lb. pasta, Spaghetti or Linguine
3 tablespoons green olive oil
1 medium size onion, chopped
1 anchovy, minced
2 cups fresh plum tomatoes, peeled and diced; or 1 cup of canned Italian plum tomatoes, crushed
1/2 teaspoon Italian herb seasoning
Dash of cayenne pepper (to taste)
2 tablespoons small capers, rinsed
1 lb. Fresh shrimp, cleaned and chopped
1/2 cup fresh Italian parsley, chopped
In a large lidded pan, boil water to cook the pasta. In a large skillet, heat the olive oil and sauté the onion and anchovy for 5 minutes. Add the tomatoes, Italian herb seasoning, pepper, and capers, and cook for 5 more minutes. Add the shrimp and cook 3 minutes more. Cook the pasta al dente, drain, and transfer it to a warm pasta bowl. Pour the sauce over the pasta and mix thoroughly. Sprinkle with the chopped parsley and serve immediately. Serves 6.
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1 lb. pasta, Spaghetti or Linguine
3 tablespoons green olive oil
1 medium size onion, chopped
1 anchovy, minced
2 cups fresh plum tomatoes, peeled and diced; or 1 cup of canned Italian plum tomatoes, crushed
1/2 teaspoon Italian herb seasoning
Dash of cayenne pepper (to taste)
2 tablespoons small capers, rinsed
1 lb. Fresh shrimp, cleaned and chopped
1/2 cup fresh Italian parsley, chopped
In a large lidded pan, boil water to cook the pasta. In a large skillet, heat the olive oil and sauté the onion and anchovy for 5 minutes. Add the tomatoes, Italian herb seasoning, pepper, and capers, and cook for 5 more minutes. Add the shrimp and cook 3 minutes more. Cook the pasta al dente, drain, and transfer it to a warm pasta bowl. Pour the sauce over the pasta and mix thoroughly. Sprinkle with the chopped parsley and serve immediately. Serves 6.
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