Shrimp Puttanesca

By nanarose

Ingredients

• 12 oz. linguine
• 2 tsp. lemon zest
• 1/4 c. fresh lemon juice
• 1 red chile, seeded if desired, thinly sliced
• 12 oz. grape or cherry tomatoes, halved if large
• 1 lb. medium peeled and deveined shrimp
• 2 anchovies, finely chopped
• 2 tbsp. olive oil
• 1/4 c. green pitted olives, roughly chopped (about 8)
• 1/2 c. flat-leaf parsley, chopped
• 1/4 c. grated Parmesan

Preparation

Step 1

Cook pasta per package
directions. Reserve 1 cup
cooking liquid; drain. Return
to pot and toss with lemon
zest, juice, and chile.
Heat broiler. On large rimmed baking sheet, toss tomatoes, shrimp, and anchovies with 1 tablespoon oil; broil until tomatoes burst and shrimp are opaque throughout, 5 to 6 minutes.
Transfer to pasta pot (along with any pan juices) olives, parsley, Parmesan, and remaining tablespoon oil and toss to combine (adding some reserved cooking liquid if pasta seems dry).