Imagine a dish that transports you straight to the vibrant streets of Naples with just one bite - a culinary masterpiece that combines succulent shrimp with a tantalizing, bold sauce that's guaranteed to electrify your dinner table. This Pan Seared Shrimp with Puttanesca Sauce isn't just a meal; it's a flavor explosion that promises to turn an ordinary evening into an extraordinary Italian dining experience that will leave your guests begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 can (14 oz) diced tomatoes
- 2 tablespoons capers
- 1/4 cup black olives, sliced
- 2 cloves garlic, minced
- Red pepper flakes to taste
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done. Mince the garlic, slice the black olives, and measure out the capers and diced tomatoes.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Allow the oil to heat until it shimmers, which indicates it is hot enough for cooking.
- Once the oil is hot, add the shrimp to the skillet in a single layer. Cook the shrimp for about 2-3 minutes on one side until they turn pink and opaque.
- Carefully flip the shrimp over and cook for an additional 2-3 minutes on the other side. Once cooked, remove the shrimp from the skillet and set aside on a plate.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Next, add the can of diced tomatoes (with their juices) to the skillet. Stir well to combine with the garlic.
- Add the capers and sliced black olives to the tomato mixture. Stir to incorporate all the ingredients evenly.
- Season the sauce with red pepper flakes to taste, adjusting the heat level according to your preference. Allow the sauce to simmer for about 5-7 minutes, letting the flavors meld together.
- Once the sauce has thickened slightly, return the cooked shrimp to the skillet. Toss gently to coat the shrimp with the puttanesca sauce.
- Cook everything together for an additional 2-3 minutes to heat the shrimp through and allow them to absorb some of the sauce flavors.
- Remove the skillet from heat and serve the pan-seared shrimp with puttanesca sauce hot. This dish pairs beautifully with pasta, crusty bread, or a fresh salad.
Tips
- Ensure your shrimp are completely dry before searing to achieve a beautiful golden-brown crust.
- Don't overcrowd the skillet when cooking shrimp - cook in batches if necessary to maintain high heat and prevent steaming.
- Watch your garlic carefully when sautéing; it can burn quickly and turn bitter.
- For extra depth of flavor, consider adding a splash of white wine to the sauce.
- Use fresh, high-quality ingredients, especially the capers and olives, to elevate the dish's authenticity.
- Adjust red pepper flakes to your heat preference - start conservatively and add more if desired.
- Serve immediately after cooking to enjoy the shrimp at their most tender and flavorful state.
Nutrition Facts
Calories: 430kcal
Carbohydrates: 10g
Protein: 46g
Fat: g
Saturated Fat: g
Cholesterol: 280mg
