Neapolitan Shrimp Puttanesca with Sweet Potato Noodles

One of the best things that came out of our wedding gifts (besides the Kitchen Aid) was our spiralizer attachment. Honestly, we use it about once a week – and I’ve literally tried to spiralize everything.

My latest trial was with a sweet potato, and what dish would be better with a sweet potato noodles, a puttanesca. If you’ve had traditional puttanesca before, its typically made with anchovies, garlic and capers. It’s not really a meal you want to eat if you were let’s say on a date. This version is a Neapolitan style, where we don’t use anchovies. It’s less of a fishy pungent taste, but still full of flavor.


This recipe is also great because it’s packed full of pantry staples. It makes your shopping list a lot shorter, and who doesn’t love that?!

It’s completely made in one large sauce pan, so clean up is easy too. It makes making weeknight meals a lot easier!


The sweet potato noodles give the dish a little sweeter taste, but it does a great job absorbing the sauce flavors. You can easily substitute the sweet potato with another vegetable too!

Hope you enjoy this dish as much as we did! 🙂

Shrimp Puttanesca with Sweet Potato Noodles

Paleo, Whole 30, Gluten Free, Grain Free, Sugar Free

Servings: 4

Total Time: 40 minutes


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 30oz cans of whole tomatoes
  • 3 tablespoon capers
  • 1/2 cup halved green olives
  • 3 tablespoon fresh parsley, chopped
  • 2 large sweet potatoes, spiralized
  • 16 medium shrimp, deveined and de-shelled
  • salt and pepper to taste


  1. Heat the olive oil in a large sauce pan over medium-low heat. Once hot, add in the garlic, and red pepper flakes. Cook until the garlic is lightly golden and fragrant.
  2. Stir in the tomatoes, and in the capers, olives, parsley and season with salt and pepper.
  3. Add in the sweet potato noodles. Cover the saucepan and let cook for 5 minutes, stir occasionally.
  4. Mix in the shrimp, and re-cover. Cook for about 5 minutes, or until the shrimp has cooked through.
  5. Portion the pasta into your bowls, and garnish with parsley.



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