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An Amazing Puttanesca Sauce, Mama Mia!
Hello There Friends, Today I’m going to show you how to make one of my favorite Sauces, a Puttanesca Sauce that I make with Shrimp to give it some more flavor and depth. It is not necessarily the Traditional way of doing it, but I think it’s fabulous and I think you will too!
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A Delicious Puttanesca Sauce Recipe
Recipe Video
Recipe Ingredients
- 1 pound Linguine, Spaghetti or Fettuccine Pasta
- 2 lbs. Shrimp peeled, deveined, and cut in half lengthwise
- 2 tablespoons Garlic Olive Oil or your favorite Olive Oil
- 4 to 6 Anchovies chopped very fine
- 2 tablespoons Capers
- ¼ cup seeded Kalamata Olives
- 2 tablespoons Garlic chopped, plus a teaspoon to add at the end with the shrimp
- 1 x 28 ounce Can of Peeled Italian Tomatoes or 2 cups Tomatoes Concasse, peeled and diced tomatoes
- 2 tablespoons Parsley chopped
- Salt and Pepper to taste
Recipe Instructions
- Cook the pasta following the manufacturer directions
- In a frying pan, add the olive oil when hot add anchovies, capers, olives, add the garlic and when fragrant add the tomatoes. Cook for about 10 minutes.
- In another frying pan, heat some more olive oil and when hot add and cook the shrimp for a couple minutes on each side or for whatever long you need to cook them all the way through. If you have extra garlic chopped add another teaspoon at the last minute be careful not to burn it! Adjust seasoning with salt & pepper. Sprinkle the chopped parsley.
- To serve add a little butter to the pasta and mix it in
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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