About
Pasta Puttanesca is a highly regarded dish that is hard to hate. This recipe turns the classic pasta into a yummy soup that has a much lower carb count! With a light tomato taste and a flavorful assortment of spices, you’ll find the broth very inviting. For the best experience, use the freshest ingredients and herbs you can find!
Ingredients
- 1 tablespoon butter
- 8 large crustaceans shrimp mixed species raw
- 1 clove garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 ½ cup chicken broth
- ¼ cup, sliced black olives
- ½ teaspoon, whole pieces capers
- ½ teaspoon oregano, dried
- 1 tablespoon, chopped basil
- ¼ teaspoon crushed red pepper by simply organic
- ¼ teaspoon lemon peel
Instructions
- Melt the butter in a medium sized soup pot over medium-low heat. Peel (if necessary) and chop the shrimp into bite-sized pieces. Heat the shrimp in the butter until just cooked through – about 3-4 minutes.
- Mince the garlic and stir it into the pot. Stir in the salt, pepper, and tomato paste as well. Then, pour in the chicken broth.
- Cover the pot with a lid, and bring the soup to a strong simmer. Stir in the remaining ingredients.
- Allow the soup to simmer, uncovered, for about 10 minutes. Serve in two bowls or save a serving for another meal!
Nutrition Facts
- Servings: 2
- Calories: 167.2kcal/699.5kJ (per serving)
- Fat: 11.6g (per serving)
- Carbs: 5.1g (per serving)
- Protein: 11.2g (per serving)
