Sofishticated Braised Shrimp Puttanesca

Good for Baby, Good for Mama

Sofishticated Braised Shrimp Puttanesca


4 servings


C = cup
# = pound
T = tablespoon
t = teaspoon


  • 1 onion

  • 3 cloves garlic

  • 3 T extra-virgin olive oil

  • 3 anchovies

  • ½ t crushed red pepper flakes

  • 1 28-ounce can whole peeled tomatoes

  • 2 t red wine vinegar

  • ½ C chicken broth

  • 1 # peeled and deveined large shrimp

  • 3 T capers

  • C Kalamata olives

  • flake salt, to taste


  1. Coarsely chop 1 onion and slice 3 cloves of garlic

  2. In a large skillet over medium-high heat, add 3 tablespoons of extra-virgin olive oil. Once heated, add chopped onion and sliced garlic. Cook until soft and translucent, about 4 minutes. 

  3. Add 3 anchovies and ½ teaspoon of red pepper flakes. Cook just until anchovies dissolve, about 3 minutes. Lightly crush one 28-ounce can of whole peeled tomatoes and its juices with your hands as you add them to the skillet. 

  4. Add 2 teaspoons of red wine vinegar and ½ cup chicken broth and cook until the sauce is thickened, about 10 minutes. 

  5. Thoroughly wash 1 pound of peeled and deveined large shrimp under cool, running, drinkable water. 

  6. Nestle the shrimp into the sauce and sprinkle with 3 tablespoons of capers and ⅓ cup of chopped Kalamata olives. Bring the sauce back to a boil, reduce heat to medium-low, and simmer, covered, until the shrimp are cooked through, no more than 4 minutes. 

  7. Season to taste with flake salt if needed—the olives, capers, and anchovies are quite salty. Eat up, Mama!

Recipe By

Jennifer Clair
of Home Cooking New York

Food Photography

Kendra Aronson

Food Styling

Kendra Aronson

Prop Styling

Kendra Aronson

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