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Receta Shrimp And Anchovy Sauce For Pasta
by CookEatShare Cookbook

Shrimp And Anchovy Sauce For Pasta
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Ingredientes

  • 1 1/2 lbs. raw med. shrimp
  • 4 tbsp. extra virgin olive oil
  • 2 teaspoon finely chopped garlic
  • 4 c. canned plum tomatoes
  • 1 teaspoon dry basil or possibly 2 tbsp. finely minced fresh basil
  • Salt and freshly grnd pepper
  • 1 tbsp. anchovy paste or possibly 3 fillets, finely minced
  • 1/4 pound mushrooms, thinly sliced
  • 1/2 teaspoon dry warm red pepper flakes
  • 1/2 of a 3 1/2 ounce. bottle capers, liquid removed
  • 1 pound linguine or possibly spaghetti

Direcciones

  1. Peel and devein the shrimp. Rinse and pat dry. Set aside. Heat 2 Tbsp. of the extra virgin olive oil in a 3 qt pot; add in half the garlic. Cook briefly but don't let it brown. Add in the tomatoes, half the basil, and salt and pepper to taste. Simmer, uncovered, for about a half an hour, stirring frequently, then stir in the anchovy paste or possibly minced anchovies.
  2. In a 12 inch skillet, heat the remaining oil; add in the shrimp, remaining garlic, remaining basil, and the mushrooms. Cook, stirring constantly, till the shrimp turn bright pink, about 1 minute. Add in this mix to the tomato-anchovy sauce. Add in the warm peppers, capers, and salt and pepper to taste. Bring to a boil and serve immediately on the cooked pasta. Serves 6 as a first course, 4 as a main course.