Shrimp Puttanesca
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This quick and zesty sauce gets it oomph from the combination of anchovies, Kalamata olives, and a hint of red pepper flakes. It's not a hot sauce. It's, well, oomphy!
Servings:
Calories: 206kcal
Ingredients
- 3 tablespoons olive oil (divided)
- 1½ pounds shrimp (peeled, deveined, and dried with a paper towel)
- 6 anchovies (finely chopped, or 1 tablespoon anchovy paste)
- 4 garlic cloves (peeled and chopped)
- 2 28 oz canned whole tomatoes
- 3 tablespoons tomato paste
- ¼ cup white wine
- 1 tablespoon capers
- ¾ cup Kalamata olives (pitted and flattened by hand)
- ¼ teaspoon red pepper flakes (more may be needed)
- salt
- pepper
Instructions
- Place a large skillet over a high heat. When it’s heated, add 2 tablespoons of olive oil, and the shrimp. Cook on one side, until they start to curl, approximately 1-2 minutes. Turn them over, and cook for one minute more. Remove them from the skillet to a bowl, and reduce the heat to medium
- Add the remaining tablespoon of oil, and the anchovies. Stir until fragrant, approximately 30 seconds. Add the garlic, and stir until fragrant, approximately 30 seconds
- Add the tomatoes, and flatten them with the back of a spoon, or a potato masher. Stir in the tomato paste
- Add the wine, capers, and olives. Sprinkle with pepper, and bring to a light boil. Reduce the heat, and simmer for 10-15 minutes
- Stir in the red pepper flakes
- Adjust the flavor as needed with salt, pepper, and red pepper flakes
Notes
Serve with pasta
Nutrition Facts
Shrimp Puttanesca
Serving Size
6 g
Amount per Serving
Calories
206
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
185
mg
62
%
Sodium
505
mg
22
%
Potassium
421
mg
12
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
24
g
48
%
Vitamin A
217
IU
4
%
Vitamin C
2
mg
2
%
Calcium
96
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.