Spicy Shrimp Puttanesca


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Use two 12-inch Dutch ovens. 26 to 30 briquettes.

  –International Dutch Oven Society


8 ounces linguine
1 teaspoon olive oil
12 ounces medium shrimp, peeled and deveined
4 cloves garlic, minced
3/4 teaspoon red pepper flakes


Cook the linguine in a Dutch oven over 15 briquettes, according to package directions. Drain, then cover and place two or three briquettes on top to keep the linguine warm.

Meanwhile, in a second Dutch oven over 9 to 12 briquettes, heat the olive oil. Add the shrimp, garlic, and red pepper flakes and cook until the shrimp are opaque. Using a slotted spoon, transfer the shrimp to the first Dutch oven.



1 cup chopped onion
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, with liquid
2 teaspoons tomato paste
2 teaspoons chopped pitted black olives
1 teaspoon capers, drained
1/4 cup chopped flat leaf parsley


Add the onions to the second Dutch oven and cook for 5 minutes, stirring once or twice. Add the tomatoes, tomato paste, olives, and capers and simmer uncovered for 5 minutes. Stir in the parsley and simmer for 1 minute.

Place the linguine and shrimp on a serving platter and top with the sauce.

Cooking & Recipes


Makes 4 servings.

Preparation Method

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