Creamy shrimp puttanesca with capers, olives, anchovies, pickled peppers.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen Series and is made in partnership with Anchor Cooking Cream and Front of the House.
For the Sauce
INGREDIENTS
- 5 ea. Anchovies
- 1 bulb Garlic
- 2 quarts Roasted tomatoes
- Anchor Chefs Heavy Cooking Cream
METHOD
- Blend in a food processor.
For the Plate Up
INGREDIENTS
- Spaghetti
- Onions
- Garlic
- Olives
- Capers
- Red Wine
- Shrimp
METHOD
- Cook spaghetti until al dente and reserve.
- Saute onions, garlic, olives, capers, (desired amount) and deglaze with red wine.
- Place in tomato sauce and cook for 3 minutes.
- Add 4-6oz spaghetti and finish in sauce.
- Sear shrimp and finish in the sauce.
- Plate up. Garnish with an herb crumb.
