Shrimp Puttanesca Rice Bowl Recipe
Easy rice bowl recipe! This classic Italian puttanesca sauce is simmered with shrimp and ladled over rice for an easy, healthy meal. 336 calories and 5 Weight Watchers SP
Servings: 4 Servings
Calories: 336.1kcal
Ingredients
- 1 tablespoon olive oil
- 3 garlic cloves minced
- 3 anchovy fillets rinsed & chopped
- ¼ - ½ teaspoon crushed red pepper flakes
- 1 28 ounce can petite diced tomatoes
- 2 tablespoons capers
- ¼ cup pitted & quartered kalamata olives
- 1 pounds shrimp shelled and deveined
- ¼ cup minced Italian parsley
- 2 cups cooked brown rice
Instructions
- Heat the olive oil in a large skillet set over medium heat.
- Add the garlic, anchovies and crushed red pepper flakes. Break the anchovies down with the back of a wooden spoon. Cook for 2 minutes.
- Add the diced tomatoes, capers and kalamata olives. Bring to a boil, then simmer until the sauce thickens slightly, 10 to 15 minutes.
- Add the shrimp and simmer until the shrimp are just cooked through, turning partway through, about 3 minutes. Stir in the parsley.
- Divide the brown rice between 4 bowls. Top each portion with ¼ of the shrimp mixture.
Notes
Weight Watchers Points: 5 (Freestyle SmartPoints), 8 (Points+)
Nutrition
Serving: 1Bowl | Calories: 336.1kcal | Carbohydrates: 36.2g | Protein: 28.2g | Fat: 8.7g | Saturated Fat: 1.2g | Cholesterol: 174.8mg | Sodium: 974mg | Potassium: 334.8mg | Fiber: 5.6g | Sugar: 7.1g