Shrimp Puttanesca is the perfect blend of quick-cooking convenience and gourmet flavor. The shrimp add a tender, slightly sweet contrast to the tangy, salty sauce, creating a beautiful balance of taste and texture. This dish comes together in under 30 minutes, making it ideal for busy nights when you want something elegant without spending hours in the kitchen. It’s also incredibly versatile—serve it over spaghetti, linguine, or even zucchini noodles for a lighter option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Raw shrimp (peeled and deveined)
Olive oil
Garlic (minced)
Crushed red pepper flakes (optional, for heat)
Anchovy fillets or anchovy paste (optional but traditional)
Kalamata or black olives (pitted and sliced)
Capers (rinsed)
Crushed tomatoes (canned)
Dry white wine or broth (optional)
Salt and black pepper
Fresh parsley or basil (chopped, for garnish)
Cooked pasta (spaghetti, linguine, or your choice)
Lemon wedges (for serving, optional)
Directions
Cook pasta according to package instructions. Reserve some pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add garlic, anchovy (if using), and red pepper flakes. Sauté for 1–2 minutes until fragrant.
Add olives and capers, and cook for another minute to blend flavors.
Stir in crushed tomatoes and a splash of wine or broth. Simmer for 10 minutes, stirring occasionally.
Season with salt and pepper to taste.
Add shrimp to the sauce and cook for 3–5 minutes, or until pink and opaque.
Toss cooked pasta into the skillet, adding reserved pasta water a little at a time to loosen the sauce if needed.
Serve hot, garnished with fresh parsley or basil and a squeeze of lemon if desired.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 15–20 minutes Total time: 25–30 minutes
Variations
Spicy version: Add more red pepper flakes or a dash of hot sauce.
Low-carb: Serve over zucchini noodles or spaghetti squash.
Extra briny: Add more capers or a splash of olive brine for intensified flavor.
No anchovies: Omit them if preferred—they add depth but are not essential.
Creamy twist: Stir in a splash of cream or a pat of butter for a richer sauce.
Add veggies: Toss in spinach, artichokes, or cherry tomatoes for extra nutrients.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving shrimp for too long, as it can become rubbery. Freezing is not recommended due to the shrimp’s texture after thawing.
FAQs
What kind of shrimp should I use?
Use medium or large raw shrimp, peeled and deveined. Tail-on or tail-off is up to your preference.
Can I use frozen shrimp?
Yes, just thaw completely and pat dry before cooking.
Is anchovy required?
No, but it adds a rich umami flavor. You can skip it or use anchovy paste for convenience.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to simmer longer for a thicker sauce. Canned crushed tomatoes are faster and richer.
What pasta works best?
Spaghetti, linguine, or bucatini are all great choices for holding the sauce.
Can I make this dish ahead of time?
The sauce can be made ahead, but add the shrimp fresh when reheating to avoid overcooking.
What wine pairs well with this dish?
A dry white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully.
Can I make it gluten-free?
Yes, just use gluten-free pasta or serve over veggie noodles.
How do I prevent overcooked shrimp?
Cook them just until they turn pink and opaque—usually 3–5 minutes.
What herbs work best as garnish?
Fresh parsley or basil adds a bright finish and balances the rich sauce.
Conclusion
Shrimp Puttanesca is a fast, flavorful, and impressive dish that combines the bold flavors of a classic Italian sauce with the delicate texture of shrimp. It’s a perfect go-to for busy nights when you want something hearty and satisfying without the fuss. With just one skillet and a handful of ingredients, you can have a restaurant-quality meal on your table in under 30 minutes.
Shrimp Puttanesca is a bold and zesty pasta dish that features succulent shrimp tossed in a savory tomato sauce enriched with olives, capers, garlic, and crushed tomatoes. This quick and flavorful seafood pasta is perfect for a gourmet weeknight dinner.
Author:Catherine
Prep Time:10 minutes
Cook Time:15–20 minutes
Total Time:25–30 minutes
Yield:4 servings
Category:Main Course
Method:Sautéing
Cuisine:Italian
Ingredients
12 oz raw shrimp, peeled and deveined
2 tbsp olive oil
3 cloves garlic, minced
1/4 tsp crushed red pepper flakes (optional)
2 anchovy fillets or 1 tsp anchovy paste (optional)
1/3 cup Kalamata or black olives, pitted and sliced
2 tbsp capers, rinsed
1 (14 oz) can crushed tomatoes
1/4 cup dry white wine or chicken broth (optional)
Salt and black pepper to taste
2 tbsp chopped fresh parsley or basil
8 oz cooked pasta (spaghetti, linguine, or your choice)
Lemon wedges, for serving (optional)
Instructions
Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
In a large skillet, heat olive oil over medium heat. Add garlic, anchovy (if using), and red pepper flakes. Sauté for 1–2 minutes until fragrant.
Add olives and capers, and cook for another minute to blend the flavors.
Stir in crushed tomatoes and wine or broth (if using). Simmer for 10 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Add shrimp to the sauce and cook for 3–5 minutes, or until pink and opaque.
Toss the cooked pasta into the skillet, mixing to coat. Add reserved pasta water a little at a time to loosen the sauce if needed.
Serve hot, garnished with fresh parsley or basil and a squeeze of lemon if desired.
Notes
Do not overcook the shrimp—remove them from heat once they turn pink.Use gluten-free pasta or zucchini noodles for a low-carb or gluten-free option.Omit anchovies if preferred; they add depth but are not essential.Make the sauce ahead of time, but add shrimp fresh during reheating for best texture.Add extra veggies like spinach or artichokes for variety and nutrients.
