This simple, fast recipe features tender shrimp quickly cooked and coated in a flavorful tomato sauce with olives, capers, garlic and a touch of heat from red pepper flakes. Many readers have asked for Shrimp Capri (and Chicken Capri) recipes, so here is a clear, easy-to-follow version of this classic Italian-style dish.

You can make the sauce with a smooth tomato sauce, chopped fresh tomatoes, or halved cherry tomatoes. To keep the shrimp tender, avoid overcooking them—shrimp cook very quickly. The pinch of red pepper flakes is optional, but it contributes a pleasant, slightly spicy note that helps define this recipe.

Cook the sauce until it’s just thick enough to coat the shrimp— you don’t want the shrimp swimming in liquid. Serve with crusty Italian bread to soak up the sauce. Depending on portion size, this can be served as an appetizer or a main course.

Cook’s Tip: Store fresh or thawed shrimp in a colander set over a bowl filled with ice. Use thawed shrimp within one day and fresh shrimp within two to three days. While most shrimp sold in stores are previously frozen, if you can buy truly fresh shrimp you’ll notice a marked difference in texture and flavor.

Buon Appetito!
Deborah Mele

Shrimp Capri

Yield:
Serves 4

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Quickly cooked shrimp in a bright tomato sauce with olives, capers, garlic and optional red pepper flakes. Ready in about 20 minutes and perfect with crusty bread.

Table of Contents

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Ingredients

• 1 pound large shrimp
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• Salt and freshly ground black pepper
• Dash of red pepper flakes (optional)
• 1/2 cup white wine
• 2 cups chopped tomatoes or fresh tomato sauce
• 12 black olives, pitted and coarsely chopped
• 2 tablespoons capers
• 1/4 cup fresh parsley, chopped
• 2 tablespoons butter

Instructions

1. Heat the olive oil in a frying pan over medium heat.
2. When the oil is hot, add the minced garlic and the shrimp. Season with salt, black pepper, and red pepper flakes if using.
3. Cook the shrimp about 30 seconds per side, until they just turn pink. Remove them from the pan immediately to avoid overcooking.
4. Add the white wine to the pan and increase the heat to medium-high. Cook until the wine has almost evaporated.
5. Add the chopped tomatoes or tomato sauce and simmer until the sauce thickens slightly.
6. Return the shrimp to the pan, add the chopped olives and capers, and cook for another minute to combine flavors.
7. Taste and adjust seasoning as needed.
8. Stir in the chopped parsley and butter until the butter melts and the sauce is glossy.
9. Serve immediately while hot, with crusty bread for soaking up the sauce.

Nutrition Information:

Yield: 4
Serving Size: 1/4 pound

Amount Per Serving:
Calories: 343Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 255mgSodium: 1606mgCarbohydrates: 10gFiber: 3gSugar: 4gProtein: 27g

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