Shrimp Zucchini Pasta Puttanesca

Name: Shrimp Zucchini Pasta Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil; 1 large garlic clove, minced; 1/4 teaspoon red pepper flakes; 3 anchovy filets; 1 can (14.5 oz) whole tomatoes; 1.5 tablespoons capers; 3 tablespoons kalamata olives, halved; 1/2 teaspoon dried oregano; 1.5 tablespoons fresh parsley, chopped; Salt and pepper to taste; 10-12 medium shrimp, deveined and shells removed; 2 medium zucchinis, spiralized into noodles; Additional fresh parsley for garnish

Recipe GLPRc1a88a7801ac8d

Italian

Main Course

45 min

219 cal

Servings: 2

Stovetop

SNAP eligible

A vibrant Mediterranean dish featuring succulent shrimp in a bold puttanesca sauce made with tomatoes, capers, olives, and anchovies, served over delicate zucchini noodles. This light, naturally dairy-free recipe is ready in under an hour and delivers authentic Italian flavors in every bite.

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Ingredients

1 tablespoon extra virgin olive oil

1 large garlic clove, minced

1/4 teaspoon red pepper flakes

3 anchovy filets

1 can (14.5 oz) whole tomatoes

1.5 tablespoons capers

3 tablespoons kalamata olives, halved

1/2 teaspoon dried oregano

1.5 tablespoons fresh parsley, chopped

Salt and pepper to taste

10-12 medium shrimp, deveined and shells removed

2 medium zucchinis, spiralized into noodles

Additional fresh parsley for garnish

Directions

Warm the olive oil in a large saucepan over medium-low heat. When the oil is hot, add the minced garlic, red pepper flakes, and anchovy filets. Cook for about 1 minute, stirring occasionally, until the anchovies break down and dissolve into the oil. Add the canned tomatoes, crushing them by hand as you pour them in along with all the juice from the can. Stir to combine, then add the capers, olives, parsley, and oregano. Season with salt and pepper to your taste.
Add the shrimp to the saucepan, cover with a lid, and cook for approximately 5 minutes until the shrimp are cooked through and opaque, reaching an internal temperature of 145F. Remove the shrimp from the pan using a slotted spoon or tongs and place them on a clean plate.
Continue cooking the sauce uncovered until it reduces significantly and thickens, about 10 minutes. Return the cooked shrimp to the pan along with the zucchini noodles. Toss everything together and cook for about 3 minutes, stirring frequently, until the zucchini noodles reach al dente texture without becoming mushy.
Divide the shrimp and zucchini pasta between two bowls. Garnish each serving generously with fresh parsley and serve immediately.

Comments

Grocery List Plus Editorial Staff4

Shrimp and zucchini noodles are both available year-round at any Charlotte chain, and the supporting pantry items—capers, kalamata olives, anchovies—stock reliably at Harris Teeter, Food Lion, Kroger, and Publix. Cost per serving lands around $6–8, driven by shrimp and fresh herbs, which is reasonable for a weeknight protein dish. The stated 45 minutes is honest if you're spiralizing zucchini by hand, though a box grater or spiral tool cuts active time to 30 minutes. This feeds two adults adequately with no leftovers since zucchini noodles wilt quickly and don't reheat well, making it genuinely a same-night dish—fine for a couple but not for a family that eats across multiple seatings or likes planned leftovers.