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Shrimp & Puttanesca-Style Tomato Sauce
with Ditali Pasta
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
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Plant-Forward
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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4 Servings
- Est. 550 Cals/serving
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Bright, zesty Italian flavors abound in this easy dish, which is inspired by pasta puttanesca—a traditional dish from Naples. Our take highlights a sauce of tomatoes, olives, capers, and more, which is used to cook shrimp until deliciously tender.
Bright, zesty Italian flavors abound in this easy dish, which is inspired by pasta puttanesca—a traditional dish from Naples. Our take highlights a sauce of tomatoes, olives, capers, and more, which is used to cook shrimp until deliciously tender.
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1
Prepare the ingredients & start the sauce:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. In a bowl, combine the chopped olives, tomatoes, oregano, capers, verjus, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.
3
Prepare the shrimp & finish the sauce:
While the pasta cooks, pat the shrimp dry with paper towels. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened.
4
Cook the shrimp:
Arrange the prepared shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked shrimp and sauce and butter. Stir to combine. Serve the finished shrimp and pasta garnished with the cheese and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients & start the sauce:
Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. In a bowl, combine the chopped olives, tomatoes, oregano, capers, verjus, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper.
2
Cook the pasta:
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot.
3
Prepare the shrimp & finish the sauce:
While the pasta cooks, pat the shrimp dry with paper towels. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly thickened.
4
Cook the shrimp:
Arrange the prepared shrimp in an even layer on top of the sauce; season with salt and pepper. Loosely cover the pan with foil. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Remove the foil and continue to cook, stirring occasionally, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the cooked shrimp and sauce and butter. Stir to combine. Serve the finished shrimp and pasta garnished with the cheese and sliced green tops of the scallions. Enjoy!
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