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Shrimp Zucchini Pasta Puttanesca

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

Ingredients

  • 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

Instructions

  • 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!