Puttanesca Shrimp with Fettucine

What a busy week this has been at work.  It was the ARRA federal reporting deadline.  What is that?  It is the American Recovery and Reinvestment Act otherwise known as the stimulus plan.  Super exciting stuff.  Anyway, MIT got a lot of this funding towards research and all the money spent, received, jobs created, etc. needs to be reported on to the federal government.  This is the transparency, you see.  We had about 170 awards we needed to report on thus making a busy week.

But the good news?  M and I are going on vacation in 3 weeks!  Yay!  We are going on a cruise and neither one of us has been on a cruise before.  We can't wait.  They say the food on cruises is unbelievable.  I'll let you know.  The cruise is heading down to the Bahamas and wanna know what we're going to do?  Swim. With. DOLPHINS!!!  I have always wanted to do this and I said to M, "I don't care if we don't book any other shore excursions but we are swimming with dolphins!"  So, we are.  I am looking forward to this part the most. 

Even with the busy week, I managed to squeeze out some OK meals but this one from last week takes the cake.  I toned down the capers a bit because I don't much care for them but M loves them so he added more to his own plate.  Please feel free to follow suit.  Also, please be careful when smashing the tomatoes.  One shot right into my face and burned my cheek.  I had a lovely burn mark on my face for week.  So stand back!

Have a great long weekend and do some leaf peeping.  It is so beautiful in New England right now.  I hope to get some apple and pumpkin picking in.

Puttanesca Shrimp with Fettucine

Adapted from Every Day with Rachael Ray

1lb fettucine (or whatever pasta you like)

1lb shrimp, tails on

2 tsp Old Bay Seasoning

zest of one lemon

1/4 cup extra virgin olive oil

4 garlic cloves, minced

1tsp crushed red pepper flakes

2 pints grape tomatoes

1/2 cup kalamata olives

1 tbsp capers, plus more for serving if you like

Bring a large pot of water to a boil, salt it, and cook the pasta until al dente.  Before you drain, reserve a ladle full of pasta water.

Toss the shrimp with the Old Bay seasoning and lemon in a bowl.

In a large skillet, heat 3 tablespoons or so of olive oil over medium heat.  Add the garlic and crushed red pepper flakes.  Cook for about two minutes, stirring frequently.  Add the tomatoes, olives, and capers.  Cover the skillet and lower the heat.  Cook until the tomatoes burst stirring half way through.  Using a potato masher, squish any any unburst tomatoes.  Add the shrimp to the tomato mixture in the skillet.  Cook until firm and pink about 3-4 minutes. 

In a large bowl, toss the pasta with the reserved pasta water, tomato sauce and shrimp.  Serve immediately.