Serves 2
45 min
Shrimp Zucchini Pasta Puttanesca
Recipe GLPRc1a88a7801ac8d
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.
