Total TimePrep/Total Time: 30 min.
- 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
- 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. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.
Nutrition Facts1 cup shrimp mixture: 228 calories, 12g fat (2g saturated fat), 140mg cholesterol, 579mg sodium, 8g carbohydrate (3g sugars, 1g fiber), 20g protein.
Nov 27, 2017
Very easy to assemble. Flavorful. Didn't have capers or parsley. Substituted chicken broth for wine/veg. broth. Reduced the pepper flakes by half to decrease the heat. Would either reduce the spaghetti noodles (i used a small handful) or double the puttanesca otherwise not enough to coat all the noodles. Definately adding to my rotation!