April 2, 2015

zucchini pasta puttanesca with shrimp

Zucchini Pasta Puttanesca with ShrimpWho has two thumbs and will eat anything with kalamata olives on it? This girl. I gotta be honest, I never really knew what “puttanesca” meant before I looked up this recipe, but now that I know puttanesca basically means briny and olive-y and tomato-y, give me puttanesca eeeeeverythiiiiiiing.

This dish is super low-carb/low-cal because it uses zucchini noodles instead of regular pasta noodles. Usually, I’m not satisfied by zucchini noodles, but the sauce on this is so damn good that I honestly do not miss the carbs. (Whoa, hold up, what? Did those words just come out of my brain and onto the keyboard?) I recommend getting your hands on a julienne peeler if veggie noodles are your thing. If not, regular spaghetti noodles would still be delicious with this sauce. A spoon would be delicious with this sauce. MAKE THIS SAUCE.

Zucchini Pasta Puttanesca with ShrimpZucchini Pasta Puttanesca with Shrimp
(adapted from Inspiralized)
serves 2


1 Tablespoon extra virgin olive oil
1 large garlic clove, minced
1 Tablespoon tahini paste*
1/4 teaspoon red pepper flakes
14.5 oz can diced tomatoes
1.5 Tablespoons capers
1 teaspoon caper brine*
3 Tablespoons halved kalamata olives
1/2 teaspoon dried oregano
Salt and pepper to taste
2 medium zucchinis, julienned into noodles (I use one of these)
10-12 medium shrimp, peeled and deveined
2 Tablespoons basil, roughly chopped

*The original recipe called for anchovies, which I didn’t have on hand and didn’t feel like buying, but I read that tahini and caper brine is a sufficient replacement and was not disappointed with the result.


Heat olive oil in a large saucepan over medium-low heat. Once the oil heats, add the garlic, red pepper flakes, tahini and caper brine. Cook for 1 minute, then add the tomatoes, including all juices.

Stir the tomatoes and add the capers, olives and oregano and season with salt and pepper. Add the shrimp, cover the pan and cook about 5 minutes or until shrimp are cooked through. Uncover, remove the shrimp and set aside on a plate.

Continue cooking for about 10 minutes, or until the liquid fully reduces. Once reduced, add the shrimp and zucchini noodles and cook for another 3 minutes, tossing frequently, or until zucchini cooks to al dente. Portion out onto plates and sprinkle with the chopped basil.