Puttanesca with Shrimp
Make shrimp puttanesca in just 35 minutes! Briny, bold pasta dish with tender shrimp, garlic, capers, and olives for a flavor packed dinner!
Equipment
- Large Skillet
- Pot
Ingredients
Seasoned Seared Shrimp
- 1 lb Large Shrimp, (peeled and deveined)
- 2 tsp Italian Seasoning
- 12 tsp Kosher Salt
- 1 tbsp Olive Oil
Puttanesca
- 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)
Instructions
- 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.
- Pat shrimp dry and season with Italian seasoning and salt. Add olive oil to a large skillet over medium heat. Cook shrimp for 2-3 minutes per side, then remove from the skillet and set aside.
- 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. Add cooked pasta, olives, parsley, lemon zest, and parmesan 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.
Notes
- 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.
- 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.
- 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.
Nutrition
Calories: 434kcal, Carbohydrates: 56g, Protein: 21g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 77mg, Sodium: 4432mg, Potassium: 755mg, Fiber: 5g, Sugar: 9g, Vitamin A: 863IU, Vitamin C: 17mg, Calcium: 186mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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