INGREDIENTS:
- 1 1/2 lbs large shrimp, peeled and deveined, shells reserved
- 1 (28-ounce) can whole peeled tomatoes
- 2 tbs olive oil, divided
- 1 c dry white wine
- 4 garlic cloves, minced
- 1 tsp red pepper flakes
- 1 tsp dried oregano
- 2 anchovy fillets, minced
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 1/2 tsp pepperoncini, minced, plus 1 teaspoon brine
- salt and pepper, to taste
- Pour the tomatoes into a colander set over a bowl. Pierce them with a rubber spatula and stir, pressing against the side of the colander, to collect the juice. Set aside.
- In a large pan, heat 1 tbsp olive oil over high heat and add reserved shrimp shells. Cook until shells are beginning to brown, about 2-4 minutes. Add the wine and simmer until reduced by one half, about 5 minutes. Add the tomato juice, reduce heat to medium, and continue simmering for 5 minutes to blend the flavors.
- Pour the tomato juice mixture back through the colander into the same bowl and discard the shrimp shells.
- Wipe the pan clean with a paper towel and heat the remaining tablespoon of olive oil over medium heat. Add the garlic, red pepper flakes, and oregano and saute until fragrant, 1-2 minutes. Add the anchovy fillets and saute another minute, stirring. Add drained tomatoes and mash with the back of a spoon.
- Return the tomato juice mixture to to the pan and bring to a simmer. Add the shrimp and simmer, turning the shrimp, until just cooked through, about 5 minutes.
- Remove the pan from the heat and stir in basil, parsley, pepperocini, and brine. Season to taste.
- Serve over linguine, zucchini noodles, or with a heel of crusty bread.
Source: Home Sweet Jones
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