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Ingredients
- 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 spaghetti">linguine or possibly spaghetti
Directions
- 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.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2294g | |
| Calories 3083 | |
| Calories from Fat 657 | 21% |
| Total Fat 74.53g | 93% |
| Saturated Fat 11.28g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 1034mg | 345% |
| Sodium 3307mg | 138% |
| Potassium 4461mg | 127% |
| Total Carbs 390.07g | 104% |
| Dietary Fiber 26.3g | 88% |
| Sugars 37.0g | 25% |
| Protein 209.27g | 335% |
