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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.

 

"My kids and I make pasta three days a week now. It's not even so much about the eating of it; they just like the process."
-Mario Batali

The refrigerator light goes on...

People don't like anchovies. I'm not sure why, but for the most part they don't. They are fishy - too fishy really - and salty. Too salty. I don't like them by themselves, but I do love them as ingredients. They bring a salty, umami flavor to dishes that very little else does.

There are a lot of anchovies on the market today in the U.S.. The traditional anchovy is often labeled "filet of anchovy" and is just that: flat filets without the bones. I prefer the ones that are whole, like sardines. They vary greatly in the amount of salt, so keep an eye on how much you are adding.

If you really can't stand them, use a bit of Worcestershire sauce instead. The sauce is made with a foundation of anchovies and other spices. Start with just a little bit at most a tablespoon or so.

 

 

Shrimp Puttanesca



Servings = 4 | Serving size =2 ounces pasta with shrimp and sauce

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers. Reheat gently.

2 tsp olive oil
2 cloves garlic (thinly sliced)
1 large onion (finely diced)
12 large black olives (thinly sliced lengthwise)
2 Tbsp capers
1 28 ounce can no salt added diced tomatoes
1/2 cup white wine
1/4 tsp red pepper flakes
1 tsp dried oregano
4 anchovies packed in olive oil (minced into a paste)
fresh ground black pepper (to taste)
16 ounces shrimp (peeled, deveined, and sliced in half lengthwise)
5 quarts water
8 ounces whole wheat or gluten-free penne pasta
4 Tbsp flat leaf parsley (coarsely chopped)

Shrimp Puttanesca recipe from Dr. Gourmet
Place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 2 minutes. Stir frequently.

Add the onions and cook for about 5 minutes. Stir frequently.

Add the olives, capers, tomatoes, wine, red pepper flakes, oregano, anchovies, and pepper.

Stir well and reduce the heat until the sauce is simmering. Cook for about 20 to 25 minutes. Stir occasionally.

While the sauce is simmering, place the water in a large pot over high heat.

When the water boils, add the pasta. Cook for about 15 to 20 minutes.

Add the shrimp to the skillet and toss well.

When the pasta is tender, drain and add to the sauce.

Add the parsley. Toss well.

Check to make sure the shrimp are cooked through, and when they are, toss well and serve.

Nutrition Facts

Serving size = 2 ounces pasta with shrimp and sauce

Servings = 4

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Amount Per Serving

Calories 427 Calories from Fat 63
  % Daily Value
Total Fat 6g 14%
    Saturated Fat <1g 1%
    Monounsaturated Fat 3g  
    Trans Fat 0g  
Cholesterol 132mg 43%
Sodium 545mg 26%
Total Carbohydrates 61g 19%
    Dietary Fiber 9g 29%
    Sugars 8g  
Protein 28g  
Vitamin A 13% Vitamin C 50%
Calcium 17% Iron 42%
Vitamin K 71 mcg Potassium 813 mg
Magnesium 151 mg