Looking for a healthy weekday dinner? Shrimp Puttanesca with Zoodles is your answer! This recipe is made all in one pot and comes together very quickly, perfect to make on a busy weekday.
This dish is lightened up by using spiralized zucchini (also known as Zoodles) in place of pasta. I love replacing the pasta for Zoodles as they are a delicious and low-carb alternative for when I am craving pasta. Zoodles are a also perfect gluten-free substitute to use when you cannot eat pasta.
What is Puttanesca?
Pasta Puttanesca is an Italian pasta dish that is typically made from tomatoes, olive oil, capers, garlic and sometimes anchovy. This dish is not a traditional Puttanesca as I lightened up the dish by replacing spaghetti with zoodles. Another short cut I use is to add jarred sauce. This cuts down on the cooking time so you can get dinner on your table fast.
How to Spiralize Zucchini
While you can buy pre-spiralized zucchini, I recommend investing in a spiralizer. It is very quick and easy to spiralize zucchini and there are a lot of different devices you can buy.
I use a hand held spiralizer and I recommend it if you do not have a lot of kitchen space. The appliance is compact so it does not take up a lot of space in your kitchen. You do have to be careful while using it and make sure to use the safe guard!
Ingredients:
This dish includes very few ingredients. To make this you will need:
- Zucchini – spiralized, this is a delicious healthy alternative to pasta
- Shrimp – adds a lean protein to the dish and cooks very quickly. You can use any size shrimp you prefer
- Calabrian Chili Paste – Adds a nice kick to the dish. You can also sub dried red pepper flakes, or leave out if you do not want a spicy dish.
- Kalamata Olives
- Capers
- Jarred Pasta Sauce – Use your favorite jarred sauce. I like to look for sauces that have simple ingredients and no sugar.
If you make Shrimp Puttanesca with Zoodles, please let me know how you like it! Leave a comment, share it, and rate it!
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Shrimp Puttanesca with Zoodles (One Pot Meal)
Ingredients
- 3 medium zucchini spiralized
- 2 tbsp olive oil
- 1 lb shrimp
- salt and pepper
- 1 tsp Calabrian Chili paste* or 1/2 tsp dried red pepper flakes
- 1/4 cup Kalamata olives, roughly chopped
- 1 tbsp capers, roughly chopped
- 20 oz jar of pasta sauce, 20 OZ
- 1 tbsp chopped parsley optional
Instructions
- Heat 1 tablespoon of oil in In a large sauté skillet over medium heat.
- Add zucchini, season lightly with salt and pepper. Cook, stirring often, for about 5 minutes. Until zucchini is slightly softened but still firm.
- Remove Zucchini from pan. I separate the zucchini right into 4 serving bowls.
- Add the remaining 1 tablespoon of oil to the pan. Add shrimp, 1/2 tsp chili paste (or 1/4 teaspoon red pepper flakes). Season with salt and pepper.
- Cook shrimp until pink, about 30 seconds – 2 minutes on the first side. The cook time will be dependent on the size of your shrimp. My shrimp was very small and it only took about 30 seconds. *
- Flip shrimp and cook another 30 seconds.
- Remove shrimp from pan, separating between serving bowls.
- Add the remaining 1/2 tsp Calabrian chili paste to the pan (or 1/4 tsp red pepper flakes), olives, and capers.
- Cook for 30 seconds. Add jarred sauce. Stir sauce and heat until simmering.
- Top the shrimp and zoodles with sauce.
- Top each bowl with chopped parsley.
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