Mayo Clinic Health Library

Recipe: Prawns puttanesca

Updated: 04-15-2011

Dietitian's tip: Rich with Mediterranean flavors — olives, anchovies and capers — this sauce cooks in 5 minutes, retaining its freshness when tossed with shrimp. Serve with pasta.


Serves: 4

  • 1 tablespoon olive oil
  • 1 1/4 pounds large prawns (shrimp), peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons dry white wine
  • 4 tomatoes, peeled and seeded, then diced
  • 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
  • 2 tablespoons capers, rinsed and chopped
  • 6 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)


In a large, nonstick saute or frying pan, heat the olive oil over medium-high heat. Add the shrimp, sprinkle with the salt and black pepper, and cook for about 3 minutes. Turn the shrimp 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 shrimp to the pan and toss well to coat. Serve immediately.

Nutritional Analysis per serving
  • Calories: 284
  • Total carbohydrate: 23 g
  • Cholesterol: 132 mg
  • Dietary fiber: 4 g
  • Monounsaturated fat: 4 g
  • Protein: 31 g
  • Saturated fat: 1 g
  • Sodium: 588 mg
  • Total fat: 8 g
Click to expand tables
Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings