Pasta Puttanesca with Shrimp / JillHough.com Simple to make yet full of complex flavor, puttanesca is tomatoes, onions, garlic, olives, capers, anchovies, oregano, and lots of olive oil. #pasta #puttanesca #pastaputtanesca #seafood #shrimp #shrimppasta #seafoodpasta #tomatosauce

Pasta Puttanesca with Shrimp

Print Recipe

Although it’s simple to make, puttanesca sauce is loaded with complex flavor, thanks to its hearty combination of tomatoes, onions, garlic, olives, capers, anchovies, oregano, and lots of olive oil. Serving it with pasta is relatively traditional, while adding shrimp and sprinkling the finished dish with cheese isn’t. The overall effect is quite an umami bomb and very yummy.

Serves 4 to 6

  • 10 ounces spaghetti, linguini, fettuccine, or other favorite pasta
  • 1/4 cup olive oil
  • 1 onion, cut into 1/2-inch dice
  • 4 cloves garlic, smashed
  • 1 teaspoon coarse kosher salt, plus more to taste
  • 1/2 teaspoon pepper, ideally freshly ground, plus more to taste
  • Pinch dried crushed red pepper flakes, plus more for serving
  • 4 anchovy fillets, chopped (optional but highly recommended)
  • 1/2 cup dry white wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound large, raw, peeled shrimp
  • 3/4 cup halved Kalamata olives
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh oregano, plus sprigs for garnish
  • Grated or shredded Parmesan or pecorino cheese, for serving (optional)

In a large pot of boiling, well-salted water, cook the pasta according to package directions. (Here are a few tips on how to make perfect pasta.)

Meanwhile, in a large skillet over medium heat, warm the olive oil. Add the onion, garlic, salt, pepper, red pepper flakes, and anchovies, if using, and cook, stirring occasionally, until the onion is tender, 6 to 8 minutes.

Stir in the wine and increase the heat to high. Cook, stirring occasionally, until the wine is reduced to thin layer in skillet, 2 to 3 minutes.

Add the tomatoes, bring to a boil, and reduce to a simmer. Cook, stirring occasionally, for 5 minutes. Add the shrimp and continue to cook until the shrimp is just cooked through and the sauce is slightly thickened, 4 to 5 minutes.

Add the olives, capers, and oregano. Set aside.

Drain the pasta and add it to skillet, tossing it with the sauce. Add more salt and/or pepper to taste.

Transfer to plates or a serving bowl and garnish with oregano sprigs. Serve additional red pepper flakes and cheese, if using, on the side.

Looking for something special?