Spicy Shrimp Puttanesca

Preparation

1. Step 1

   Bring a large pot of water to a boil, then throw in a handful of salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than package directions. (It’ll finish cooking in the sauce.) Reserve 2 cups of pasta water, then drain the pasta.

2. Step 2

   While the water comes to a boil, heat the oil in another large pot or Dutch oven over medium. Add the garlic and anchovies and cook, stirring occasionally, until garlic is softened and anchovies have melted away, 2 to 3 minutes.

3. Step 3

   Add the olives, capers and crushed red pepper, and stir for 1 minute, just so the crushed red pepper has time to release its heat in the oil.

4. Step 4

   Add the tomato paste and cook, stirring occasionally, until tomato paste begins to stick to the pan and darkens a few shades, about 3 minutes.

5. Step 5

   Add the shrimp, season with salt and cook, stirring often, until light pink and no more gray remains, about 2 minutes.

6. Step 6

   Add the pasta, 1 cup pasta water and the butter, and cook, tossing often, until a sauce forms and clings to the pasta, 2 to 3 minutes. Adjust the consistency of the sauce with additional pasta water as needed.

7. Step 7

   Turn off the heat, sprinkle in the parsley and squeeze in the lemon juice. Season with salt if needed and serve.