Spaghetti in Tomato Sauce with Shrimp and Olives


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[is_desktop][/is_desktop]Puttanesca, a flavourful tomato sauce from southern Italy, is made with lots of garlic, capers, and olives. We love how quickly this dish comes together — once you’ve chopped the ingredients, all you’ll have to do is throw them in a large skillet. We tossed in prawns and fresh oregano to make it extra special.
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Here’s What You Need

450 g shrimp, peeled and deveined
90 g pitted kalamata olives
2 cloves garlic
450 g spaghetti
¼ cup fresh oregano leaves
400 g can cherry tomatoes
35 g capers
coarse salt
olive oil
freshly ground black pepper

Here’s What You Do

1. Prep ingredients
Bring a large pot salted water to a boil. Peel and thinly slice garlic. Roughly chop olives and capers.
2. Cook pasta
Add spaghetti to boiling water and cook until very al dente, about 6 minutes. Reserve 1 cup pasta water then drain.
3. Make sauce
Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high. Add garlic and shrimp, season lightly with salt, and cook, turning once, until golden brown, about 2 minutes. Transfer shrimp to a plate.
4. Finish sauce
Add tomatoes to skillet, breaking up with a spoon, and bring to a simmer. Add olives and capers and cook, stirring often, until slightly reduced, about 4 minutes.

5. Finish pasta
Add spaghetti and pasta water to skillet and bring to a simmer. Cook, tossing often, until pasta is tender and sauce is reduced and coats pasta, about 4 minutes. Add shrimp and toss to combine.
6. Serve
Pick oregano leaves from stems and scatter over pasta. Season with a few grinds pepper and drizzle with olive oil.

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Spaghetti in Tomato Sauce with Shrimp and Olives

Course: Pasta
Author: Marley Spoon
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Ingredients

  • 450 g shrimp, peeled and deveined
  • 90 g pitted kalamata olives
  • 2 cloves garlic
  • 450 g spaghetti
  • ¼ cup fresh oregano leaves
  • 400 g can cherry tomatoes
  • 35 g capers
  • coarse salt
  • olive oil
  • freshly ground black pepper

Recipe Instructions

  • Bring a large pot salted water to a boil. Peel and thinly slice garlic. Roughly chop olives and capers.
  • Add spaghetti to boiling water and cook until very al dente, about 6 minutes. Reserve 1 cup pasta water then drain.
  • Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high. Add garlic and shrimp, season lightly with salt, and cook, turning once, until golden brown, about 2 minutes. Transfer shrimp to a plate.
  • Add tomatoes to skillet, breaking up with a spoon, and bring to a simmer. Add olives and capers and cook, stirring often, until slightly reduced, about 4 minutes.
  • Add spaghetti and pasta water to skillet and bring to a simmer. Cook, tossing often, until pasta is tender and sauce is reduced and coats pasta, about 4 minutes. Add shrimp and toss to combine.
  • Pick oregano leaves from stems and scatter over pasta. Season with a few grinds pepper and drizzle with olive oil.


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Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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