Shrimp Zucchini Pasta Puttanesca

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Shrimp Zucchini Pasta Puttanesca

This week, I’m in New York City every day, shooting the photography for my cookbook! I get to whip up my recipes and my photographer snaps the photos. I’m learning a lot about food styling and photography, which is so much fun for me.

I’m over the moon excited to be involved in this process, and I know the cookbook is going to be gorgeous – and chock-full of healthy spiralized recipes that you are going to L-O-V-E.

Shrimp Zucchini Pasta Puttanesca

In the meantime, while I’m out of my “office,” I figured I’d bring back an oldie-but-a-goodie: my zucchini pasta puttanesca. I’m revamping this recipe and adding in shrimp, for protein and taste.

Actually, I was looking through a lot of my older recipes, and I figured I’d share some of my favorites with you and ask you which ones you’d like to see updated (with better photos, perhaps some tweaks and additions.) Let me know in the comments!

Oldies But Goodies

1. Shrimp, Bacon and Okra Zucchini Pasta

Shrimp, Bacon and Okra Zucchini Pasta

2. Mushroom, Pancetta and Lentil Zucchini Pasta with Toasted Almonds


3. Pepperoni Pizza Zucchini Pasta


4. Broccoli Rabe Pasta with Spicy Italian Sausage


5. Fried Egg and Sweet Potato Noodles with Bacon-Veggie Hash


6. Creamy Roasted Tomato Zucchini Noodle Soup with Kale Chips


7. Kale Waldorf Salad with Apple Noodles


Those are the ones that could use some serious photography upgrades! Speaking of photography, wish me luck for the rest of this week!

Which recipes would you like to see revamped? 

Nutritional Information & Recipe


Shrimp Zucchini Pasta Puttanesca

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 2


  • 1 tablespoon extra virgin olive oil
  • 1 large garlic clove minced
  • 3 anchovy filets
  • 1/4 teaspoon red pepper flakes
  • 1 14.5 oz can whole tomatoes
  • 1.5 tablespoons capers
  • 3 tablespoons halved kalamata or green olives
  • 1/2 teaspoon dried oregano
  • 1.5 tablespoons freshly chopped parsley + more to garnish
  • salt and pepper to taste
  • 2 medium zucchinis Blade C, noodles trimmed
  • 10-12 medium shrimp deveined, shells removed


  • Place a large saucepan over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and anchovy filets. Cook for 1 minute, allowing the anchovies to mainly dissolve, and then add in the tomatoes, crushing with your hands as you add them into the saucepan. Make sure to pour all of the juices from the can into the saucepan.
  • Stir the tomatoes and add in the capers, olives, parsley, oregano and season with salt and pepper. Add in the shrimp, cover and cook about 5 minutes or until shrimp are cooked through. Uncover, remove the shrimp with a slotted spoon or pasta tongs and set aside on a plate.
  • Let the mixture reduce fully, about 10 minutes. Once reduced, add in the shrimp and zucchini noodles and cook for 3 minutes, tossing frequently, or until zucchini cooks to al dente.
  • Portion the pasta into bowls and garnish each with additional parsley. Enjoy!

Shrimp Zucchini Pasta Puttanesca

Shrimp Zucchini Pasta Puttanesca

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hipfoodiemom says:
Hi Ali, love this recipe. . don't know if I ever told you, but you were the one who inspired me to purchase my spiralizer .. love this recipe!! Don't know about which ones above to update (they all look great and I need to try these first) but just wanted to say I can't wait for the cookbook. When does it come out? Congrats!!
I'm so happy to hear you bought a spiralizer because of me :) The book comes out September 2015!
Thanks for sharing this recipe - I really like it. I only wanted to add that when cooking with zucchinies, you should buy veggies that are 8 inches tops because the larger ones can be bitter. Found the tip here: Anyways, thanks again. Greetings
I don't find large zucchinis bitter, but for those who do, this is a wonderful tip! Thank you so very much for sharing :) And, hello!
well, I suppose that not every single large zucchini is bitter but I must admit that I have come across a few ones that really were. I guess it's some general tendency
morganfed says:
This looks amazing! Definitely adding this to the to-try list... I'm thinking I might challenge myself to eat something Inspiralized every day for a month -- then maybe I'll be able to work my way through the full list! ;) Congrats on the cookbook -- I'll definitely be buying it. :D
That sounds like a wonderful challenge! Thanks so much for your kind words!
Linda says:
I am new to your website and I love it! My husband and I are big pasta people (100% italian) but don't want to eat so many carbs. I have made quite a few of your recipes with all the zucchini from our garden ....of course using the Spiralizer...and we love everything I have made. I will be buying your book......I think your pictures on this site are very beautiful! Keep up the good work
Thank you so so much for the kind words, I really appreciate it! I'm so glad these recipes are Italian-approved :)
Sarah Fawcett says:
Sounds delicious as always, this one is going to be featuring in my menu plans in the coming days. Could I just ask, you mention this serves two and the nutritional info is based on 2 servings but at the end you mention "portion the pasta into 4 bowls"....just checking the recipe is for 2 people? x
That was an error, thanks for catching - it is corrected now!
It looks wonderful. I am not a fan of olives, can you suggest a substitute or will leaving them out be okay? I am not very familiar with anchovy...what is the taste and texture like? All of your recipes look delicious and I have tried a few. The ones with a tomato base have you ever thought about creating a gumbo type recipe? I see chicken, spicy sausage and shrimp. How about one with all three, a good "rice" and chock full of vegetables? Just a suggestion.
I have made a gumbo-type recipe, yes, with sweet potato rice - a jambalaya, you can find that recipe here: As for the olives, just add extra salt and leave out the olives. Anchovies are a hard taste to describe, but try it - it's absolutely phenomenal!
Laura says:
Can't wait for this cookbook. Have fun in NYC. Hope you get to see the sights while you're there.
Laura - I live a 5 minute Subway ride away from Manhattan, I live right there!!
Elaine says:
Thanks for including calories and info. Hope you do that also in your book! Love all your recipes and helping me lose 30 lbs for good!
Anita says:
This was delicious! Thank you for the great recipes!
Aprile says:
I recently got a veghetti (spiralizer). Love it. Through a little trial and error, I have fund that the dryer the zucchini the more it absorbs the flavors of what I am creating. I generally make the spirals and add them to a bowl with paper towels in it. I cover it with another layer of towels and toss gently in my hands letting it all absorb the moisture. You can do this up to 2 days in advance or if you have extra you can have it the next day also. Love your recipes and can't wait to try more of them.
This sounds really delicious and something new to try. Thank you for sharing this. Simon
Beth R says:
I have had this pinned for some time now. Was looking for a recipe with shrimp and this was our pick. I have wanted to make a puttanesca sauce for a long time just never got around to it until now! Super simple yet so flavorful! All the briny things I live Ina classics and healthy sauce! I used anchovy paste, my grocery didn't have filets but it seemed to work okay. My family ate this up and said make it again! Thanks Ali for another fantastic recipe!!
Glendy says:
So good! I added a bit more tomato sauce. I will definitely be making this again

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potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.