Puttanesca with Shrimp

Name: Puttanesca with Shrimp
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lb Large Shrimp ((peeled and deveined)); 2 tsp Italian Seasoning; 12 tsp Kosher Salt; 1 tbsp Olive Oil; 1 lb Pasta ((spaghetti, fusilli, fettuccine - any long pasta works)); 1/4 cup Olive Oil; 6 cloves Garlic ((diced)); 6 Anchovy Filets ((diced)); 3 tbsp Capers ((drained and chopped)); 6 oz Tomato Paste; 1/2 cup White Wine; 28 oz Crushed Tomatoes; 1/2 cup Kalamata Olives ((sliced)); 3 tbsp Fresh Parsley ((chopped)); 1/2 cup Parmesan ((freshly grated)); 2 tsp Lemon Zest; Salt and Black Pepper ((to taste))

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Shrimp Puttanesca is a bold and briny pasta dish loaded with juicy shrimp, garlic, olives, capers, and a rich tomato sauce. It’s the perfect balance of salty and savory flavors that taste like a restaurant-quality meal made at home. Best of all, it comes together in just 35 minutes, making it ideal for busy weeknights when you want something quick and delicious!

If you love this shrimp recipe, make my shrimp scampi with angel hair pasta and pesto shrimp pasta!

overhead photo of puttanesca with shrimp in a skillet with crusty bread on the side.

The first time I ever heard of pasta puttanesca was in the movie Lemony Snicket’s “A series of unfortunate events”. The main character, Violet, made puttanesca with just a few simple ingredients.

Fast forward about 20 years later, I’m in Whole Foods with my little sister and she’s looking at recipes to make. She says “you should make puttanesca” and my brain immediately went back to the movie.

So I got to work. And it turned out even better than I could’ve ever imagined. The puttanesca sauce is basically a tomato sauce with briny olives, anchovy fillets, garlic, and parmesan cheese. The end result is a robust sauce that’s slightly salt, a little acidic, with a subtle sweetness from the tomatoes.

Because I love seafood, I have to add in some seared shrimp and make traditional puttanesca into a shrimp puttanesca – and it’s SO good and SO easy to make. Dip some crusty bread into that sauce and soak up all of that flavorful goodness and this is a sophisticated yet easy dinner that’s made in about 35 minutes.

Why You’ll Love This Recipe
Key Ingredients
Substitutions and Variations
How To Make Puttanesca with Shrimp
Pro Chef Tips
Recipe FAQs
More Shrimp Recipes
Puttanesca with Shrimp Recipe

Why You’ll Love This Recipe

Pantry staples! You likely have all of the ingredients to make this recipe in your pantry. Simple ingredients make an easy yet bold flavored sauce that’s absolutely delicious.
Easy to make! Puttanesca pasta comes together with very little effort and is ready in about 35 minutes. It’s perfect for weeknights or date nights.
Restaurant-quality meal at home! It tastes gourmet without the fuss or price tag.

Key Ingredients

ingredients to make puttanesca with shrimp on a baking sheet.

(full list of ingredients can be found in the recipe card)

Extra Virgin Olive Oil is the base of the sauce. We infuse the olive oil with garlic and anchovies to pack the sauce with flavor. Be sure to use a high quality oil for the best flavor!
Anchovy Filets melt into the oil, building deep umami and saltiness without tasting “fishy.” It’s a must have in this recipe. Don’t be afraid, they are so delicious!
Capers add briny and tang flavors. They cut through the richness and keep the sauce bright.
Tomato Paste adds that concentrated tomato flavor that caramelizes for subtle sweetness.
White Wine deglazes the pan, lifting flavor from the garlic and anchovy while adding a little acidity.
Canned Crushed Tomatoes give the sauce some body by balancing out all of those salty/briny notes.
Kalamata Olives bring a slightly salty bite that give the sauce its classic punch of brininess. You can also use black olives as a quick substitute.
Parmesan finishes the dish with nuttiness, richness, and a touch of creaminess.
Large Shrimp nestle into the pasta like a dream! Be sure to use peeled and deveined shrimp and be careful not to overcook them!

Substitutions and Variations

Use a different protein: Swap shrimp with scallops, mussels, or even chunks of firm white fish (like cod or halibut). For a non-seafood version, grilled chicken works too.
Anti anchovies? If you’re not into them, add 1–2 teaspoons of fish sauce or Worcestershire for that same savory depth.
No white wine? Use chicken or vegetable broth, or a squeeze of lemon juice if you’d rather not cook with alcohol.
Add a Spicy Kick! Add extra red pepper flakes or a chopped fresh chili for more heat.
Be modest with salt here! There are a lot of naturally salty ingredients so I don’t add much salt until the end to prevent the dish from being too salty.

How To Make Puttanesca with Shrimp

Step 1: Bring a large pot of water to a boil. Add salt and boil pasta according to package instructions until al dente. Drain pasta and reserve 1 cup of pasta water.

Step 2: Pat shrimp dry and season with Italian seasoning and salt. Add olive oil to a large skillet over medium heat.

Step 3: Cook shrimp for 2-3 minutes per side, then remove from the skillet and set aside.

cooked garlic, anchovies, tomato paste, and white wine in skillet.

Step 4: To the same skillet, add olive oil to over medium heat. Warm for 1-2 minutes, then add diced anchovy filets. Cook for 2-3 minutes, then add garlic, capers, and tomato paste. Continue to cook for 3-5 minutes, until the tomato paste is fully incorporated into the mixture and a paste begins to form. Then add white wine and cook for 5 minutes. Add in crushed tomatoes. Mix together reduce to medium low heat. Cook for about 10 minutes, stirring frequently, until the sauce thickens slightly.

up close photo of cooked pasta puttanesca tossed in sauce.

Step 5: Add cooked pasta, parsley, kalamata olives, and lemon zest and toss together. If you prefer a looser sauce, add about 1/4 cup of pasta water at a time. Once the sauce is add your desired consistency, taste for salt and black pepper and season accordingly. Add in the shrimp and serve with garlic bread.

Pro Chef Tips

Don’t forget to reserve the pasta water! The starches in the water helps the sauce stick to the pasta and thins the sauce if it’s too thick.

Anchovies are key! They melt into the oil and give the sauce deep umami. Don’t skip them, even if you’re not big on anchovies. You don’t even taste that pungent fishiness as it cooks down.

Don’t overcook the shrimp! Shrimp actually cookes pretty quickly, so keep an eye on it. You only need about 2-3 minutes per side and they’re done when they’re slightly curled and pink.

Speaking of overcooking, be careful not to burn the garlic. This also cooks quickly! Burnt garlic can make the sauce bitter. No need to brown the garlic, just cook until fragrant.

Recipe FAQs

Can I use frozen shrimp?

Yes! Just thaw completely and pat them dry before cooking. Extra moisture will prevent a good sear and make them rubbery.

What type of pasta works best with puttanesca sauce?

Spaghetti is classic, but linguine, bucatini, or even penne work great since they hold onto the sauce.

Do I have to use anchovies?

They melt into the sauce and give that signature umami punch, but you can leave them out if you prefer. A splash of fish sauce is a decent backup.

What can I substitute for white wine?

Use chicken broth or a splash of lemon juice for brightness if you’d rather not cook with wine.

Can I use fresh tomatoes instead of canned?

Yes, but make sure they’re very ripe. I recommend using ripe cherry tomatoes and cooking them in the olive oil and they’re nice and blistery. Then use a potato masher to mash them to create the sauce.