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Shrimp Puttanesca
Recipes
Shrimp Puttanesca
4 servings
20 minutes total
Ingredients
  • 1 (9-oz) package fresh angel hair pasta
  • 3 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • ½ cup sliced kalamata olives
  • 3 tablespoons capers
  • 1 ½ lb peeled/deveined medium shrimp, tails removed
  • 1 (14.5-oz) can petite diced tomatoes, drained
Steps
  1. Prepare pasta following package instructions.
  2. Heat oil in large sauté pan on medium 1–2 minutes . Add garlic, olives, and capers; cook 2 minutes, stirring occasionally. Add shrimp to pan; cook 2 minutes.
  3. Reduce heat to low; stir in tomatoes and cook 2–3 more minutes until hot and shrimp turns pink and opaque. Serve over pasta.
Other Preparation Methods
    • Poach: Bring 15-oz can coconut milk, 1 tablespoon each lime juice and Caribbean seasoning, to a boil. Reduce heat to low, then add 1 ½ lb shrimp and ¼ cup chopped cilantro; simmer 3–4 minutes until shrimp turn pink and opaque.
    • Broil: Preheat oven to broil. Combine 1 ½ lb shrimp, 12 oz presliced fajita vegetable blend, 1 package fajita seasoning, and 1 tablespoon canola oil. Place on foil-lined baking sheet; cook 4–5 minutes on center rack until shrimp turn pink and opaque. Serve with lime.

Amount per ¼ recipe serving: Calories 500, Total Fat 17g, Sat Fat 2g, Trans Fat 0g, Chol 345mg, Sodium 840mg, Total Carb 39g, Fiber 3g, Sugars 2g, Protein 47g, Calc 15%, Vitamin A 10%, Vitamin C 20%, Iron 25%