Best Shrimp Puttanesca Over Zucchini Pasta Recipes

PUTTANESCA WITH SHRIMP AND PEPPERONI

Puttanesca With Shrimp and Pepperoni image

Make and share this Puttanesca With Shrimp and Pepperoni recipe from Food.com.

Provided by Heather N.

Categories Sauces

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
2 garlic cloves, chopped
1 medium yellow onion, diced
1/2 teaspoon oregano
1/3 cup fresh basil, chopped
1/4 teaspoon red pepper flakes (optional)
1/2 cup dry white wine
28 ounces plum tomatoes, chopped coursely
1/3 cup kalamata olive, chopped coursely
3 tablespoons capers, drained
1/2 cup low-fat pepperoni, chopped
4 anchovies, minced
1 lb shrimp
4 tablespoons parmesan cheese, for topping
14 1/2 ounces Barilla angel hair pasta, cooked and drained (I use Barilla Plus)

Steps:

Heat oil in skillet over medium heat.
Add garlic, red pepper flakes and onion. Saute until onion is translucent.
Add wine and simmer until almost evaporated.
Stir in tomatoes with their juice, basil, oregano, olives, capers, anchovies (optional) and pepperoni (optional). Bring to a boil then reduce to a simmer. Simmer for 20 minutes or until sauce has thickened.
Cook pasta according to directions. Strain and set aside.
Add shrimp to sauce and cook on medium-high 3-4 minutes or until shrimp are pink and cooked through.
Add pasta to sauce and incorporate.
Top with Parmesan shavings.
Serve with garlic bread and a caesar salad!

Nutrition Facts : Calories 129.4, Fat 5.7, SaturatedFat 1.1, Cholesterol 75.3, Sodium 575.8, Carbohydrate 7, Fiber 1.8, Sugar 3.4, Protein 10.5

SHRIMP PUTTANESCA

Shrimp Puttanesca image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

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

Steps:

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 : Calories 228 calories, Fat 12g fat (2g saturated fat), Cholesterol 140mg cholesterol, Sodium 579mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.