Shrimp and Squid Puttanesca Pasta
Shrimp and Squid Puttanesca Pasta is one of our favorite seafood dinners. I start this dish by making a homemade puttanesca sauce out of fresh tomatoes. Then, I cook up some fresh shrimp and squid. Next, I toss it all together with some bowtie pasta. We like this dish for several reasons. First of all, I like that I can make this dish in less than an hour. Secondly, I like that I can freeze this sauce. Then, I just defrost it quickly in the microwave for a fast dinner. And, lastly, we all love the fresh seafood in this pasta.
The Equipment I Used
- A Dutch Oven- I like to cook my sauce in my enameled cast iron pot. But, you can use any pot that you like.
The Ingredients Needed for Shrimp and Squid Puttanesca Pasta
- Tomatoes- You’ll need ripe plum tomatoes. You could also substitute canned plum tomatoes.
- Olive Oil- I like the California Olive Ranch brand of olive oil.
- Garlic- I like to use the peeled cloves and store them in my freezer.
- Chicken Stock- I always use my homemade stock. My recipe is below.
- Olives- Use kalamata olives. Make sure all the pits are removed.
- Pasta- In the picture you can see I used a tricolore or three color bowtie pasta. But, regular bowtie pasta works just as well.
- Shrimp-I like to use Gulf shrimp. I buy it frozen and defrost it in cold water before cooking it.
- Squid- Be sure to clean this really well. Then, slice it into thin rings. I always try and buy smaller pieces of squid. They’re more tender.
How I Made my Pasta
- First, I made my Puttanesca sauce.
- Next, I cooked the pasta. Be careful not to overcook your bowties.
- Finally, I cooked the seafood and tossed it with the sauce and the pasta.
If you like seafood, you need to try this delicious Shrimp and Squid Puttanesca Sauce.
Shrimp and Squid Puttanesca Pasta
Fresh shrimp and squid tossed with fresh tomato puttanesca and pasta.
Ingredients
For the Fresh Tomato Puttanesca:
- 6 plum tomatoes, with the stems cut out
- 1 tbsp. each extra virgin olive oil and unsalted butter
- 2 tbsp. minced garlic
- 1 cup minced onions
- ½ cup chicken stock
- ½ cup kalamata olives, pitted and halved
- 1 tbsp. capers, rinsed
- 4 anchovies, rinsed and chopped
- ¼ tsp. each dried oregano and crushed red pepper flakes
- 1 bay leaf
- 2 tbsp. fresh basil, sliced
To assemble the dish:
- 2 tbsp. extra virgin olive oil
- ½ pound large Gulf shrimp, peeled and deveined
- ½ pound cleaned squid, cut in one inch pieces
- 12 ounces bowtie pasta
- ¼ cup fresh basil leaves
- ¼ cup Parmesan cheese, grated
Instructions
- In a 3 quart saucepan, half filled with boiling water, simmer the tomatoes for 3 minutes, or until their peels loosen. Drain and peel the tomatoes and chop into half inch pieces.
- In a Dutch oven on low heat, melt the butter and oil and cook the onion and garlic until they're soft. Add the tomatoes. While the sauce simmers cook the bowtie pasta according to the pasta directions in well salted water.
- When the sauce is almost done, make the seafood: Heat a large skillet on medium heat. Add the olive oil and cook the shrimp and squid until the squid turns opaque and shrimp turns pink.
- Remove the bay leaf from the sauce. Drain the pasta and add it back to the pot along with the seafood and the sauce. Top with the fresh basil and the cheese.
Tried this recipe?Let us know how it was!
Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
