Shrimp Puttanesca Recipe
Shrimp Puttanesca Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California
Recommended: 52 Date Night Dinners
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3/4 to 1 teaspoon crushed red pepper flakes, divided
  • 1/4 teaspoon salt
  • 1 small onion, chopped
  • 2 to 3 anchovy fillets, finely chopped
  • 3 garlic cloves, minced
  • 2 cups grape tomatoes or small cherry tomatoes
  • 1/2 cup dry white wine or vegetable broth
  • 1/3 cup pitted Greek olives, coarsely chopped
  • 2 teaspoons drained capers
  • Sugar to taste
  • Chopped fresh Italian parsley
  • Hot cooked spaghetti, optional

Directions

In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.
In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes.
Stir in shrimp and sugar to taste; sprinkle with parsley. If desired, serve with spaghetti. Yield: 4 servings.
Originally published as Shrimp Puttanesca in Simple & Delicious June/July 2017

Nutritional Facts

1 cup shrimp mixture: 228 calories, 12g fat (2g saturated fat), 140mg cholesterol, 579mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.

  • 2 tablespoons olive oil, divided
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 3/4 to 1 teaspoon crushed red pepper flakes, divided
  • 1/4 teaspoon salt
  • 1 small onion, chopped
  • 2 to 3 anchovy fillets, finely chopped
  • 3 garlic cloves, minced
  • 2 cups grape tomatoes or small cherry tomatoes
  • 1/2 cup dry white wine or vegetable broth
  • 1/3 cup pitted Greek olives, coarsely chopped
  • 2 teaspoons drained capers
  • Sugar to taste
  • Chopped fresh Italian parsley
  • Hot cooked spaghetti, optional
  1. In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.
  2. In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 minutes.
  3. Stir in shrimp and sugar to taste; sprinkle with parsley. If desired, serve with spaghetti. Yield: 4 servings.
Originally published as Shrimp Puttanesca in Simple & Delicious June/July 2017

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