Prawns puttanesca

Recipe Information

Ingredients

• 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)

Directions

• 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