Prawns puttanesca
Rich with Mediterranean flavors — olives, anchovies and capers — this sauce cooks in 5 minutes and has a vibrant, fresh taste. Serve over pasta.
Ingredients
- 1 tablespoon olive oil
- 1 1/4 pounds prawns (about 16 large shrimp), peeled and deveined
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons dry white wine
- 4 tomatoes, peeled and seeded, then diced (about 2 1/2 cups)
- 1/4 cup dry-packed sun-dried tomatoes, soaked in water to rehydrate, drained and chopped
- 3 cloves garlic, minced
- 1/4 cup chopped pitted Nicoise olives
- 1 tablespoon capers, rinsed and chopped
- 2 anchovy fillets, rinsed and finely chopped
- 1 tablespoon grated lemon zest
- 1 tablespoon chopped fresh flat-leaf (Italian) parsley
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon red pepper flakes (optional)
Directions
In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the prawns sprinkle with the black pepper, and cook for about 3 minutes. Turn the prawns and cook until opaque and pink, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the wine and deglaze pan, stirring with a wooden spoon to scrape up any browned bits. Add the fresh and sun-dried tomatoes and the garlic. Reduce the heat to medium and simmer until the tomatoes are tender, about 3 minutes.
Add all the remaining ingredients and cook for about 2 minutes longer to allow the flavors to blend. Return the prawns to the pan and toss well to coat. Serve immediately.
Serving Information
Serves 4
Nutritional analysis per serving
Calories: 218
Total carbohydrate: 10 g
Cholesterol: 229 mg
Dietary fiber: 2 g
Monounsaturated fat: 3 g
Protein: 31 g
Saturated fat: 1 g
Serving size: About 4 large shrimp and 3/4 cup sauce
Sodium: 379 mg
Total fat: 6 g
DASH Eating Plan Servings
Fats and oils: 1
Meats, poultry and fish: 4
Vegetables: 2
Diabetes Meal Plan Choices
Fats: 1
Meat and meat substitutes: 4
Nonstarchy vegetables: 2
Mayo Clinic Healthy Weight Pyramid Servings
Fats: 1
Protein and dairy: 1
Vegetables: 2
Last Updated Oct 11, 2016
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