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Shrimp with Chunky Cherry Tomato Puttanesca Sauce

Kerry Saretsky
  • minutes
  • Serves 2

INGREDIENTS

1 lb

Shrimp, large

2 tsp

1 lemon, zest from

1 lb

Cherry tomatoes

1

Fresno or jalapeno chili pepper

3

medium cloves Garlic

1 tbsp

Oregano, fresh leaves

1 tsp

Anchovy paste

1 tbsp

Capers

35

Kalamata olives, halved (about 1 cup), pitted

1

Kosher salt and freshly ground black pepper

1 tbsp

Olive oil