Spicy Shrimp Cacciatore
By Lidey HeuckPublished on March 6, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
3 tablespoons extra-virgin olive oil 1 onion, halved and sliced thin1 large red bell pepper, stemmed, seeded, and sliced thin8 ounces cremini mushrooms, trimmed and quartered1½ tablespoons minced garlic 4-6 anchovy fillets, minced1½ teaspoons kosher salt, divided½ teaspoon dried oregano ¼ teaspoon pepper ¼ teaspoon red pepper flakes, plus extra for serving3 tablespoons tomato paste ½ cup dry white wine 1 cup chicken broth 1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed2 tablespoons chopped fresh parsley 1 tablespoon sherry vinegar 1 tablespoon unsalted butter
Before You Begin
Serve over pasta or with crusty bread.
Instructions
- Heat 3 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until shimmering. Add 1 thinly sliced onion and 1 thinly sliced large red bell pepper and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Add 8 ounces cremini mushrooms, trimmed and quartered, and cook, stirring occasionally, until onions begin to brown and mushrooms have released their liquid, 3 to 4 minutes.
- Reduce heat to medium and add 1½ tablespoons minced garlic, 4 minced anchovies, 1 teaspoon kosher salt, ½ teaspoon dried oregano, ¼ teaspoon pepper, and ¼ teaspoon pepper flakes. Cook until fragrant, about 1 minute.
- Add 3 tablespoons tomato paste and cook, stirring occasionally, until paste darkens and begins to caramelize, 1 to 2 minutes. Add ½ cup dry white wine and cook, scraping bottom of pan, until reduced by about half, about 1 minute. Add 1 cup chicken broth and cook until liquid has reduced and thickened, 5 to 8 minutes.
- Pat dry 1 pound jumbo shrimp (peeled, deveined, and tails removed) and season with remaining ½ teaspoon kosher salt. Stir shrimp into vegetable mixture, cover, and cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Off heat, stir in 2 tablespoons chopped parsley, 1 tablespoon sherry vinegar, and 1 tablespoon unsalted butter. Season with salt, pepper, and pepper flakes to taste. Serve.
Time
45 minutesYield
Serves 4Ingredients
3 tablespoons extra-virgin olive oil
1 onion, halved and sliced thin
1 large red bell pepper, stemmed, seeded, and sliced thin
8 ounces cremini mushrooms, trimmed and quartered
1½ tablespoons minced garlic
4-6 anchovy fillets, minced
1½ teaspoons kosher salt, divided
½ teaspoon dried oregano
¼ teaspoon pepper
¼ teaspoon red pepper flakes, plus extra for serving
3 tablespoons tomato paste
½ cup dry white wine
1 cup chicken broth
1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
2 tablespoons chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon unsalted butter
Ingredients
3 tablespoons extra-virgin olive oil
1 onion, halved and sliced thin
1 large red bell pepper, stemmed, seeded, and sliced thin
8 ounces cremini mushrooms, trimmed and quartered
1½ tablespoons minced garlic
4-6 anchovy fillets, minced
1½ teaspoons kosher salt, divided
½ teaspoon dried oregano
¼ teaspoon pepper
¼ teaspoon red pepper flakes, plus extra for serving
3 tablespoons tomato paste
½ cup dry white wine
1 cup chicken broth
1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
2 tablespoons chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon unsalted butter
Ingredients
3 tablespoons extra-virgin olive oil
1 onion, halved and sliced thin
1 large red bell pepper, stemmed, seeded, and sliced thin
8 ounces cremini mushrooms, trimmed and quartered
1½ tablespoons minced garlic
4-6 anchovy fillets, minced
1½ teaspoons kosher salt, divided
½ teaspoon dried oregano
¼ teaspoon pepper
¼ teaspoon red pepper flakes, plus extra for serving
3 tablespoons tomato paste
½ cup dry white wine
1 cup chicken broth
1 pound jumbo shrimp (16 to 20 per pound), peeled, deveined, and tails removed
2 tablespoons chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon unsalted butter
Why This Recipe Works
Shrimp makes a great stand-in for chicken in our lighter, quicker-cooking take on the Italian American classic. We stick with the traditional vegetables (onion, mushrooms, and bell pepper) and use plenty of garlic. For a tomato sauce with complex flavor we cook tomato paste until dark and caramelized, and then add wine and chicken broth. Minced anchovies dissolve into the sauce and give it even more of an umami boost. Jumbo shrimp poach just until opaque in the stewy vegetable mixture, staying sweet and tender.
Before You Begin
Serve over pasta or with crusty bread.
Instructions
- Heat 3 tablespoons extra-virgin olive oil in 12-inch skillet over medium-high heat until shimmering. Add 1 thinly sliced onion and 1 thinly sliced large red bell pepper and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Add 8 ounces cremini mushrooms, trimmed and quartered, and cook, stirring occasionally, until onions begin to brown and mushrooms have released their liquid, 3 to 4 minutes.
- Reduce heat to medium and add 1½ tablespoons minced garlic, 4 minced anchovies, 1 teaspoon kosher salt, ½ teaspoon dried oregano, ¼ teaspoon pepper, and ¼ teaspoon pepper flakes. Cook until fragrant, about 1 minute.
- Add 3 tablespoons tomato paste and cook, stirring occasionally, until paste darkens and begins to caramelize, 1 to 2 minutes. Add ½ cup dry white wine and cook, scraping bottom of pan, until reduced by about half, about 1 minute. Add 1 cup chicken broth and cook until liquid has reduced and thickened, 5 to 8 minutes.
- Pat dry 1 pound jumbo shrimp (peeled, deveined, and tails removed) and season with remaining ½ teaspoon kosher salt. Stir shrimp into vegetable mixture, cover, and cook, stirring occasionally, until shrimp are opaque, 2 to 3 minutes. Off heat, stir in 2 tablespoons chopped parsley, 1 tablespoon sherry vinegar, and 1 tablespoon unsalted butter. Season with salt, pepper, and pepper flakes to taste. Serve.
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