Prawns puttanesca

Ingredients

1. 1 tablespoon olive oil
2. 1 1/4 pounds prawns (about 16 large shrimp), peeled and deveined
3. 1/2 teaspoon freshly ground black pepper
4. 2 tablespoons dry white wine
5. 4 tomatoes, peeled and seeded, then diced (about 2 1/2 cups)
6. 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
7. 3 cloves garlic, minced
8. 1/4 cup chopped pitted Nicoise olives
9. 1 tablespoon capers, rinsed and chopped
10. 2 anchovy fillets, rinsed and finely chopped
11. 1 tablespoon grated lemon zest
12. 1 tablespoon chopped fresh flat-leaf (Italian) parsley
13. 1 tablespoon chopped fresh basil
14. 1/2 teaspoon red pepper flakes (optional)

Directions

In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the prawns sprinkle with the black pepper, and cook for about 3 minutes. Turn the prawns and cook until opaque and pink, about 2 minutes longer. Transfer to a bowl and keep warm.

Add the wine and deglaze pan, stirring with a wooden spoon to scrape up any browned bits. Add the fresh and sun-dried tomatoes and the garlic. Reduce the heat to medium and simmer until the tomatoes are tender, about 3 minutes.

Add all the remaining ingredients and cook for about 2 minutes longer to allow the flavors to blend. Return the prawns to the pan and toss well to coat. Serve immediately.