Imen Dridi Giada De Laurentiis’ Shrimp Puttanesca features uncooked shrimp sautéed with olive oil, red pepper flakes, and aromatics. Combined with grape tomatoes, olives, capers, and a white wine sauce, it’s served with optional spaghetti, making a flavorful meal for 4 that takes around 30 minutes to prepare.
More Giada De Laurentiis Recipes:
- Giada De Laurentiis Chicken Piccata Meatballs
- Giada De Laurentiis Smoky Candied Carrots with Walnut Gremolata
- Giada De Laurentiis Brussel Sprout Salad
💗 Why You’ll Love This Shrimp Puttanesca Recipe:
- Quick and Easy: It’s a relatively quick dish to prepare, making it perfect for busy weeknight dinners.
- Bold Flavors: The combination of anchovies, garlic, olives, and capers creates a savory and flavorful sauce.
- Fresh Ingredients: The use of grape tomatoes and fresh Italian parsley adds a vibrant and refreshing element to the dish.
- Healthy Protein: Shrimp is a lean source of protein, making this a nutritious option.
- Satisfying and Filling: The combination of shrimp and pasta creates a satisfying and filling meal.
❓ What Is Giada De Laurentiis Shrimp Puttanesca Recipe?
Giada De Laurentiis’ Shrimp Puttanesca is a flavorful dish featuring sautéed shrimp with garlic, anchovies, and red pepper flakes. Combined with grape tomatoes, olives, capers, white wine sauce, and optional spaghetti, it’s a savory and quick-to-make Italian-inspired meal.
🍤 Giada De Laurentiis Shrimp Puttanesca Ingredients
- 2 tablespoons olive oil, divided
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 3/4 to 1 teaspoon crushed red pepper flakes, divided
- 1/4 teaspoon salt
- 1 small onion, chopped
- 2 to 3 anchovy fillets, finely chopped
- 3 garlic cloves, minced
- 2 cups grape tomatoes or small cherry tomatoes
- 1/2 cup dry white wine or vegetable broth
- 1/3 cup pitted Greek olives, coarsely chopped
- 2 teaspoons drained capers
- Sugar to taste
- Chopped fresh Italian parsley
- Hot cooked spaghetti, optional
🍛 How To Make Giada De Laurentiis Shrimp Puttanesca
- Warm up 1 tablespoon of oil in a large pan. Add the shrimp and 1/2 teaspoon of pepper flakes.
- Cook for two to three minutes, or until the shrimp turn pink. Add the salt and take it out of the pan.
- Over medium heat, heat the rest of the oil in the same pan and sauté the onion for about two minutes, until it’s soft. Put in the sardines, garlic, and the rest of the pepper flakes.
- Cook and stir for about one minute, until the food smells good.
- Add wine, olives, capers, and tomatoes, and stir them in. Bring to a boil.
- Lower the heat and let the mixture cook, uncovered, for 8 to 10 minutes, or until the tomatoes get soft and the sauce thickens.
- Add the shrimp. Add sugar to taste, and then add parsley on top. Serve with spaghetti if you want.
💭 Recipe Tips
- Cooking Shrimp: When cooking the shrimp, make sure not to overcook them. They should turn pink and opaque in about 2-3 minutes. Overcooked shrimp can become tough and rubbery.
- Anchovy Fillets: Anchovies add a savory depth to the sauce. If you’re hesitant about using them, you can start with a smaller amount and adjust according to your taste.
- Wine or Broth: You can use dry white wine or vegetable broth based on your preference or dietary restrictions. Both work well in this recipe.
- Sweetness Balance: Add sugar to taste to balance the acidity of the tomatoes and capers. Start with a small amount and adjust as needed.
- Pasta Optional: While the recipe suggests serving with spaghetti, you can also pair the Shrimp Puttanesca with other pasta types or even serve it over rice or vegetables for a low-carb option.
🥗 What To Serve With Shrimp Puttanesca?
Serve Shrimp Puttanesca with crusty garlic bread or a side of roasted vegetables for a satisfying meal you can also pair it with a fresh green salad dressed in a light vinaigrette to balance the bold flavors of the dish.
🎚 How To Store Leftovers Shrimp Puttanesca?
- Refrigerate: Put Leftovers Shrimp Puttanesca in an airtight container and store in the fridge for 2-3 days.
- Freeze: Place Leftovers Shrimp Puttanesca in freezer bags or containers, remove excess air and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
🥵 How To Reheat Leftovers Shrimp Puttanesca?
- Stovetop: Heat leftovers Shrimp Puttanesca on medium-low for about 5-7 minutes, stirring occasionally and adding a little water if it’s too thick.
- Microwave: Microwave on medium for 1-2 minutes, stirring halfway through to ensure even heating. Avoid overcooking the shrimp.
FAQs
How can I make my Shrimp Puttanesca less/more spicy?
Adjust the heat by controlling the amount of chili flakes you add for less spice, start with a small pinch or omit them entirely. If you love heat, gradually increase the quantity until you reach the desired spice level.
Can I make Shrimp Puttanesca ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for 2-3 days or freeze it for longer storage. When ready to serve, reheat the sauce, cook the shrimp fresh, and combine with pasta for the best taste and texture.
What pasta is best to serve with Shrimp Puttanesca?
Traditional spaghetti works well, but you can use any pasta you prefer the sauce clings nicely to long, thin pasta like linguine or fettuccine, but shorter pasta shapes like penne or rigatoni are also good options.
How do I ensure my shrimp don’t become overcooked?
Shrimp cook quickly and can become tough if overdone cook them in the sauce just until they turn pink and opaque, which typically takes only a few minutes. Remove them from heat as soon as they’re done to prevent further cooking.
Try More Giada De Laurentiis Recipes:
- Giada De Laurentiis Chicken Cacciatore
- Giada De Laurentiis Marsala Chicken
- Giada De Laurentiis Brussel Sprouts Agrodolce
Giada De Laurentiis Shrimp Puttanesca Nutrition Facts
Serving Size: 1 cup (about 240g)
- Calories: 257
- Total Fat: 10g
- Cholesterol: 180mg
- Sodium: 750mg
- Total Carbohydrates: 15g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 25g
- Vitamin D: 2mcg
- Calcium: 100mg
- Iron: 4mg
- Potassium: 500mg
Giada De Laurentiis Shrimp Puttanesca
Description
Giada De Laurentiis’ Shrimp Puttanesca features uncooked shrimp sautéed with olive oil, red pepper flakes, and aromatics. Combined with grape tomatoes, olives, capers, and a white wine sauce, it’s served with optional spaghetti, making a flavorful meal for 4 that takes around 30 minutes to prepare.
Ingredients
Instructions
- Warm up 1 tablespoon of oil in a large pan. Add the shrimp and 1/2 teaspoon of pepper flakes.
- Cook for two to three minutes, or until the shrimp turn pink. Add the salt and take it out of the pan.
- Over medium heat, heat the rest of the oil in the same pan and sauté the onion for about two minutes, until it’s soft. Put in the sardines, garlic, and the rest of the pepper flakes.
- Cook and stir for about one minute, until the food smells good.
- Add wine, olives, capers, and tomatoes, and stir them in. Bring to a boil.
- Lower the heat and let the mixture cook, uncovered, for 8 to 10 minutes, or until the tomatoes get soft and the sauce thickens.
- Add the shrimp. Add sugar to taste, and then add parsley on top. Serve with spaghetti if you want.
Notes
- Cooking Shrimp: When cooking the shrimp, make sure not to overcook them. They should turn pink and opaque in about 2-3 minutes. Overcooked shrimp can become tough and rubbery.
- Anchovy Fillets: Anchovies add a savory depth to the sauce. If you’re hesitant about using them, you can start with a smaller amount and adjust according to your taste.
- Wine or Broth: You can use dry white wine or vegetable broth based on your preference or dietary restrictions. Both work well in this recipe.
- Sweetness Balance: Add sugar to taste to balance the acidity of the tomatoes and capers. Start with a small amount and adjust as needed.
- Pasta Optional: While the recipe suggests serving with spaghetti, you can also pair the Shrimp Puttanesca with other pasta types or even serve it over rice or vegetables for a low-carb option.
