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Shrimp Puttanesca

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. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

Nutrition Facts

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

Originally published as Shrimp Puttanesca in Simple & Delicious June/July 2017

Total Time
Prep/Total Time: 30 min.

Makes
4 servings

I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California


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Written by tasteofhome

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