Prawns puttanesca
Nutrition Facts
Serving Size About 4 large shrimp and 3/4 cup sauce
Calories 218
| Amount Per Serving | ||
| Monounsaturated fat | 3 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 6 g | |
| Sodium | 379 mg | |
| Cholesterol | 229 mg | |
| Dietary fiber | 2 g | |
| Protein | 31 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Olives, anchovies and capers give this sauce a Mediterranean flavor that goes well with pasta and shrimp.
Ingredients
(Serves 4)- 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.