skinny puttanesca

Traditional Puttanesca sauce is made with chopped garlic and anchovies that are sautéed in olive oil. Chopped chili peppers, olives, capers, canned tomatoes, tomato paste and oregano are added along with salt and black pepper to taste. It is simmered for at least 30 to 40 minutes.

My lighter fresher version is anchovy and olive oil-free and uses fresh chopped tomatoes that are cooked briefly and tofu Shirataki noodles with zero calories and only 3 carbs per serving. The dish comes together in 15 to 20 minutes, depending on your chopping skills and speed.

I began making it at 5:45 and had it on the dinner plates by 6:00… taking the photos took another couple of minutes… as always!

One last note, I forgot to add the olives. And, darn it, they were missed! I’ve added them to the recipe, so don’t forget them.

Shrimp and Shirataki Fettuccine with Fresh Vegetarian Puttanesca Sauce

3/4 pound (about 14 of the 21-25 count per pound) raw jumbo shrimp, peeled and deveined
Pam
1/2 medium onion, peeled and diced
1/4 cup finely diced celery
3 garlic cloves, peeled and minced
2 large fresh tomatoes, diced
Salt and freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 tablespoons capers, rinsed and drained
8 large fresh basil leaves, rolled and sliced thin into a julienne
1/4 cup pitted and sliced Kalamata olives
8-ounce package Shirataki fettuccine noodles, rinsed
2 tablespoons grated Parmesan cheese

Split the shrimp in half, as if to butterfly, but cut all the way through, as shown. Doing so makes eating easier, no knife needed and allows the shrimp to cook super fast. Set aside.

Heat a large skillet and spray generously with Pam. Sauté the onion and celery until limp, add the garlic and cook for another minute.

Add the diced fresh tomatoes and cook over medium-high heat until the tomato juices are reduced to a syrupy consistency.

Season with salt, pepper red pepper flakes, and oregano.

Meanwhile, bring a medium saucepan of water to a boil. Add salt.

Make a well in the center of the pan, push the tomato sauce to the sides, add the shrimp to the center and cook until pink on one side, about 1 minute.

Flip the shrimp over and add the basil, capers, and olives to the pan. Stir and cook another 2 minutes, or until the shrimp is cooked through.

Add pasta to water and boil for 30 seconds or 1 minute. Remember, this pasta is completely cooked, you’re just heating it.

Drain the pasta and add to the skillet. Transfer into two flat bowls or plates and sprinkle with the Parmesan cheese.

Serves 2