Recipe | Shrimp Puttanesca

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I don't know if I have already shared this on this blog, but I used to stay away from seafood pasta. I don't like the fishy taste it provides, but thankful to the many food trips I have had, I started to like it. During the culinary class I had at the Maya Kitchen, chef Sandy Daza prepared Shrimp Puttanesca and while eating my share of the pasta, I knew I had to cook it for Christmas. However, due to certain reasons, I wasn't able to cook it, until New Year's Day.


Shrimp Puttanesca
{serves 4}
 
Ingredients:

• 1/4 cup olive oil
• 3 tablespoons chopped garlic
• 3/4 cup chopped onions
• 6 anchovy fillets
• 1/4 kilo shrimps, shelled
• 1 tablespoon Italian Seasoning
• 2 chicken bouillon cubes
• 2 (14oz. cans) chopped tomatoes
• 3/4 cup black olives
• 1/2 cup capers
• 1/2 teaspoons crushed red pepper
• 1 teaspoon salt
• parmesan cheese
• 300 grams spaghetti, cooked

How to Cook:

•  Saute garlic and onions in olive oil. Add anchovies and shrimps and simmer.
• Add the Italian Seasoning, chicken cubes, canned tomatoes and capers. Season if needed.
• Add olives last. Mix in pasta and toss well. Sprinkle with cheese and serve with toasted bread if desired.

I followed everything in the recipe, but my dish was nowhere as great tasting as the one chef Sandy Daza cooked in the class. Even though it wasn't close, I was proud to have cooked this dish because it still tasted good.  I apologize for the not-so-appetizing presentation, I was so tired that afternoon and I cooked this near midnight, making me scramble to dress up and prepare to welcome the new year.