Shrimp Zoodle Pasta Puttanesca

Of course, if you are not a zoodles fan, use regular cooked pasta. Barb L.

Serves: 4


2 medium zucchinis, noodles trimmed into 6-8” pieces and placed on a paper towel to drain

1 Tbsp Mild-Medium Flying Olive Extra Virgin Olive Oil, Garlic, or Tuscan Herb

1 large garlic clove, minced

3 anchovy filets, optional

1/4 teaspoon red pepper flakes, add as few or many as you want (I used a few flakes and the spiciness was minimal, even for a wimp!)

1 (14.5oz can), whole tomatoes or diced tomatoes

1 ½ Tbsp capers, rinsed and dried

3 Tbsp halved kalamata (or green) olives, rinsed and dried

1/2 tsp dried oregano

1 ½ Tbsp freshly chopped parsley, plus more to garnish

Salt and pepper, to taste

3/4-1 pound medium shrimp, deveined, shells removed (the photo shows large shrimp)


Spiralize the zucchini noodles. Place them in a bowl lined with a paper towel to absorb as much liquid from the zoodles as possible.

Place an extra large skillet or stock pot over medium-low heat and add in the Flying Olive EVOO or Choice. Once the oil shimmers, 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, salt, and pepper. Add in the shrimp. Cover and cook abou 4-5 minutes or until the shrimp are cooked through. Uncover and remove the shrimp with a slotted spoon or pasta tongs and set aside on a plate.

Let the mixture in the pan reduce fully, about 10 minutes. Once reduced, add in the shrimp and zucchini noodles and cook for 3 minutes, tossing frequently (tongs are great for this), or until zucchini cooks to al dente.

Portion the pasta into bowls and garnish each with additional parsley. Enjoy!

Inspired by a recipe on the website

Submitted by Barb L.