| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound medium shrimp, peeled and deveined
- 5 cloves garlic, thinly sliced
- 2 to 4 anchovy fillets, chopped
- 1 teaspoon red pepper flakes, plus more for topping
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand
- 1/2 cup dry white wine
- 3 sprigs oregano, leaves stripped and roughly chopped
- Kosher salt
- 12 ounces bucatini or linguine
- 1/2 cup fresh parsley or basil leaves, roughly chopped
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
- Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
- Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.
Nutrition Facts
| Calories | 630 |
| Total Fat | 18 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 174 milligrams |
| Sodium | 765 milligrams |
| Carbohydrates | 74 grams |
| Dietary Fiber | 7 grams |
| Protein | 37 grams |
Reviews
Delish & something different!
Great as is. Recommended!
You can use dried oregano and regular ol’ crushed tomatoes but DON’T substitute or skip the anchovies. The dish won’t be the same.
Easy and excellent
Outstanding! I didn’t change a thing, which is unusual. Very simple and quick to prepare.
Personally I love spicy so I added extra red pepper. DONT DO THAT. This is a great resipie
Great recipe!
Made it exactly as written! Loved it! Absolutely delicious!!! Making it again tonight for 9 people. Can’t wait.
I added rosemary and a small amount of celery seed. Used only 1/2 the red pepper called for.
The anchovies are what set this recipe apart. I’ve fed this to people who hate anchovies and they never notice.
I made this the other night for my family and they can’t stop raving about it. My husband said it was the best sauce he ever had. I didn’t use anchovies. I doubled the recipe but didn’t double the crushed red pepper and it was spicy.