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Zoodle Shrimp Puttanesca

Zoodle Shrimp Puttanesca

Written by Integrative Health Daily Staff

Zoodle Shrimp Puttanesca

Zoodle Shrimp Puttanesca

Feel like you are indulging in a flavorful twist on a classic dish with our zucchini noodle puttanesca with shrimp. Tender zucchini noodles are tossed in a vibrant puttanesca sauce with the bold flavors of tomatoes, olives, capers, and garlic. Each bite is complemented by wild caught shrimp, adding some lean protein to this satisfying and healthy meal. Packed with fresh ingredients and robust Mediterranean flavors, our zucchini noodle puttanesca with shrimp is a deliciously wholesome choice for any occasion.
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4 people


  • Vegetable Spiralizer


  • 3 tbsp olive oil
  • 4 cloves garlic smashed
  • 1/2 cup brined pitted black olives we like kalamata
  • 2 tbsp capers
  • 1 pound wild caught shrimp peeled and deveined
  • 2-4 zucchinis, spiralized
  • 1 jar marinara sauce we prefer Rao's
  • sea salt
  • black pepper
  • crushed red pepper flakes to taste


  • Using a spiral vegetable slicer, cut zucchini into noodles. Set aside.
  • Heat a large skillet to medium-high heat. Add a little bit of olive oil and cook zucchini noodles for about 2 minutes, until slightly softened. Transfer to a strainer, and thoroughly drain excess liquid.
  • Using the same skillet, heat olive oil and add in the shrimp, seasoning with some salt and pepper. Cook for 2-3 minutes and add in the garlic, and red pepper flakes. Cook for about another minute, until garlic is fragrant and browned.
  • Add in the sauce, olives, and capers to the skillet. Cook until warmed through, about 2 more minutes, tasting for seasoning. Add in additional salt and pepper, if needed.
  • Add the zucchini back to the skillet. Cook for another 3-4 minutes and serve with the hot pepper flakes, if using.
Keyword celiac friendly, dinner, easy, gluten free, grain free, pasta, quick, shrimp, spicy, zoodles, zucchini

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