Substituting anchovies used in classic puttanesca recipes with shrimp creates a milder, more satisfying, protein-filled puttanesca sauce. Serving it alongside veggie noodles makes it a perfect keto, paleo, or gluten-free recipe!
In a large skillet, heat 1 Tablespoon olive oil. Season shrimp with salt and pepper. Add shrimp to skillet and cook until shrimp are pink and cooked through, about 2-3 minutes.
Remove shrimp and set aside. Using the same pan, heat remaining oil over medium low; add red pepper flakes and cook for 1 minute. Stir in marinara sauce, olives, and capers. Simmer uncovered for five minutes.
Return shrimp to pan, season with salt and pepper, if needed.
