Shrimp alla Puttanesca

low fat shrimp alla puttanesca recipe

Shrimp Alla Puttanesca
Serves 2
Can be doubled | Can be halved | Makes great leftovers | Can be frozen
Vegetarian substitutes

This combination of flavors is one of my all-time favorites. A garlicky tomato sauce infused with the kick of hot chiles and the tang of olives and capers  – what’s not to like, really? One great thing about this dish, in addition to the “yum factor”, is that you can keep all the basic ingredients stored in the pantry so that whenever the mood strikes you’ve got exactly what you need. Then the leftover olives, capers and tomato puree which don’t get used for this batch all keep well in the fridge for future uses. The addition of shrimp to the basic sauce makes for a fantastic main dish, but if you lean toward vegetarian recipes it’s equally good without any shrimp added. Another great thing about this recipe is that it is a snap to throw together, so it’s great to have on hand for last minute dinner guests, or whenever you need good food, fast!   ~ Susan


2 – 3 cups cooked large shrimp – frozen cooked shrimp (thawed) work well
1 tablespoon of olive oil
3/4 teaspoon hot red chile flakes (more or less to your liking)
2 – 3 large garlic cloves – minced
1 cup canned tomato puree (you can freeze or fridge the rest for another use)
1/2 cup kalamata olives – pitted and halved + 1 tablespoon of the olive brine
1 1/2 tablespoons brined capers + 2 teaspoons of the caper brine
sea salt – to taste
fresh parsley for garnish – optional


In a large skillet heat the oil over medium heat until hot.

Add the garlic and crushed red chile flakes. Let them cook for just a few seconds, until the garlic begins to sizzle.

Add the olives, capers and their brines and stir quickly to prevent the garlic from browning.

Add tomato puree  and stir well to combine all the flavors.

Add shrimp and stir, just until heated throughout.

Taste and add salt to your liking. Serve at once, garnished with a little chopped parsley.

Serving Suggestions:

A favorite way to enjoy this dish is tossed together with fine whole wheat linguini.

I also like it with boiled or mashed potatoes.

Either a big salad with a simple vinaigrette or a generous serving of steamed broccoli or broccoli rabe with a squirt of fresh lemon makes the meal complete.


Vegetarian? A basic puttanesca sauce simply leaves out the shrimp. So delicious!

Calamari also works well in this recipe. Adjust cooking times as necessary.

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