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Home > Prawns puttanesca

Prawns puttanesca

Recipe Information

Servings 6
Preparation Time 10 Minutes
Cook Time 10 Minutes
Total Time 20 Minutes
Difficulty Intermediate
Main Ingredient Prawns
Category Seafood
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine American
Cook Method Saut�ing; Stove Top
Diet Low Calorie; Low Fat; Heart Healthy; High Protein; Gluten Free


  • 1 tablespoon olive oil 

  • 1 1/4 pounds large prawns (shrimp), peeled and deveined

  • 1/2 teaspoon salt 

  • 1/2 teaspoon freshly ground black pepper 

  • 2 tablespoons dry white wine 

  • 4 tomatoes, peeled, seeded, and diced

  • 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped

  • 3 cloves garlic, minced

  • 1/4 cup Ni�oise olives, chopped pitted

  • 2 tablespoons capers, rinsed and chopped

  • 6 anchovy fillets, rinsed and finely chopped

  • 1 tablespoon lemon zest, grated

  • 1 tablespoon fresh flat-leaf (Italian) parsley, chopped

  • 1 tablespoon fresh basil, chopped

  • 1/2 teaspoon red pepper flakes (optional)



  • Heat the olive oil over medium-high heat and cook the shrimp (seasoned with the salt and pepper) for about 3 minutes. Turn the shrimp, and cook about 2 minutes longer or until opaque and pink. Remove from the pan and keep warm.

  • Deglaze the pan with the wine and add the fresh tomatoes, the sun-dried tomatoes, and the garlic. Decrease the heat to medium and simmer about 3 minutes or until the tomatoes are tender.

  • Add the remaining ingredients and cook for about 2 minutes longer. Return the shrimp to the pan and toss to coat. Serve immediately.


Nutrition (per serving)

  • Calories: 284 cal

  • Total fat: 8g

  • Saturated fat: 1g

  • Monounsaturated fat: 4g

  • Cholesterol: 132mg

  • Sodium: 588mg

  • Carbohydrate: 23g

  • Fiber: 4g

  • Protein: 31g