Spicy Shrimp Pasta

Spicy Shrimp Pasta

Do not shy away from the amount of anchovies and garlic, if you do this dish will be very bland.  Be assertive!  The sauce cooks very quickly, so wait until you’ve put the pasta in the pot of boiling water to start the sauce or the shrimp will be tough and the broccoli mushy.

  • 8 oz dried pasta (spaghetti, linguine, fettucine)
  • 1 2-oz can anchovies in olive oil
  • 3 tbsp olive oil
  • 2 large garlic cloves, peeled and minced
  • 1 cup chopped sweet onion
  • ½ tsp red pepper flakes
  • 2 cups broccoli florettes
  • ½ cup dry white wine
  • 1 fresh Roma tomato diced
  • 8 oz large cooked shelled shrimp (defrosted if frozen)

Bring a large quantity of lightly salted water to boil for pasta.  (While water is coming to a boil, prepare other ingredients but don’t start cooking them yet).  Add a tsp or so of oil (to keep pasta from sticking).  Stir pasta occasionally.  Cook for 10 minutes or until al dente.

After you put the pasta in the pot, start the sauce.  Heat the anchovies, in the oil over medium heat, mashing them. Add garlic, onion and red pepper and stir for about 3 minutes.  Add white wine and bring it to a boil. Add broccoli.  Turn heat to medium, cover and steam broccoli for about two minutes. Uncover, add tomatoes and shrimp.  Cover again for about 1-2 minutes or just till the shrimp are heated through.

Drain the pasta and mix with the sauce.  Makes 4 servings.

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