Pasta Puttanesca with Shrimp
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Recipe Intro From motivachen
This quick and flavorful Pasta Puttanesca with Shrimp is elevated by the robust taste of Muir Glen Organic Diced Tomatoes, adding a fresh, tangy depth to this classic dish. Perfect for busy weeknights, this recipe delivers a deliciously briny and savory flavor in just 20 minutes. Pair with a crisp white wine for an easy yet elegant meal.
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Recipe Card
ingredients
- 1 pound fresh or frozen shrimp, peeled and deveined
- 3 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 1 (28 ounce) can Muir Glen Organic Diced Tomatoes
- 6 ounces kalamata olives, halved
- 4 ounces capers, drained
- 1 pound spaghetti, cooked according to package directions
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for garnish
Method
Step 1
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the shrimp for 2-3 minutes on each side until pink and opaque. Remove from skillet and set aside.
Step 2
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté garlic and red pepper flakes for 4-5 minutes until fragrant.
Step 3
Stir in the Muir Glen Organic Diced Tomatoes and simmer for 5-10 minutes, allowing the tomatoes to break down slightly for a saucy texture.
Step 4
Add the kalamata olives and capers to the skillet, mixing well to combine the flavors.
Step 5
Toss the cooked spaghetti into the skillet, ensuring the pasta is fully coated in the sauce. Add the cooked shrimp back to the pan and stir gently to combine.
Step 6
Serve the pasta puttanesca hot, garnished with fresh basil ribbons and grated Parmesan cheese.