Print This Recipe Written by Chacha on Jul 21st, 2013 in Anchovy, Italian, Pasta, Shrimp, Tomatoes | No Comments


  • 1 pound large shrimp, peeled and deveined
  • Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 8 large cloves garlic, smashed, peeled, finely minced
  • 1 large shallot, finely minced
  • 3 anchovy fillets, chopped
  • 2 tablespoons tomato paste
  • Crushed red pepper flakes, to taste
  • 1/2 cup good-quality white wine
  • 1 28-ounce can good-quality crushed tomatoes
  • ¼ cup lightly packed chopped fresh flat-leaf parsley (leaves only)
  • 1 teaspoon dried oregano (such as Mexican, Italian or Greek oregano), crushed
  • 1 pound linguine
  • 2 tablespoon chopped fresh basil (leaves only), optional
  • ½ cup freshly grated Parmigiano-Reggiano, for serving


Season shrimp with salt and pepper to taste. Set aside.

Heat 1 tablespoon olive oil in a large heavy-bottomed skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer shrimp to a plate.

Add 4 tablespoons olive oil to the skillet. Add the shallots and garlic to the pan and sauté until fragrant, about 1 minute. Add the anchovies and stir until fragrant and the anchovies have melted, 2 to 3 minutes Add tomato paste and sauté briefly. Stir in the red pepper. Add the wine and cook 2 minutes. Add the tomatoes, oregano and parsley. Season with salt and pepper to taste. Bring to a simmer. Reduce heat to lowest setting possible. Cover and cook, stirring occasionally, for 30 minutes. (Note: The sauce should be quite thick and homogenous.)

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta. Cook until tender but still firm to the bite, stirring occasionally, about 10 minutes.

When sauce is done, add the shrimp to the sauce along with any collected juices from the plate. Taste and add extra salt and pepper only if required. Shut off the heat and allow the sauce to rest for several minutes while the pasta is cooking.

Drain pasta and add to the sauce. Toss to combine. Stir in basil. Transfer to a serving platter. Drizzle with olive oil and Serve topped with the grated cheese.

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