Shrimp Puttanesca

Why You’ll Love This Recipe

This recipe is perfect for busy nights when you want something satisfying but don’t have hours to spend cooking. The shrimp cook in just minutes, and the sauce is made with pantry staples like olives, capers, and canned tomatoes. The result is a vibrant, savory pasta dish that feels restaurant-worthy but is simple enough for a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound peeled, deveined shrimp
1 tablespoon extra virgin olive oil
1/4 cup chopped red onion
2 tablespoons minced garlic
1/4 cup white wine
1/2 cup green olives, pitted and chopped
1/2 cup kalamata olives, pitted and chopped
3 tablespoons capers
15 oz can crushed tomatoes
1 tablespoon dried oregano
1/2 pound fettuccine pasta
1/4 cup starchy pasta water

Directions

1. Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the red onion and sauté for 2–3 minutes until softened.
3. Stir in the garlic and cook for 1 minute until fragrant.
4. Deglaze the skillet with white wine, stirring and letting it simmer for 2 minutes.
5. Add the green olives, kalamata olives, capers, crushed tomatoes, and oregano. Stir well and let the sauce simmer for 10 minutes to develop flavor.
6. Add the shrimp to the sauce and cook for 3–4 minutes, or until pink and opaque.
7. Toss the drained fettuccine into the skillet with the shrimp and sauce. Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
8. Serve hot, garnished with fresh parsley if desired.

Servings and timing

This recipe makes 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Swap shrimp for scallops, mussels, or clams for a different seafood twist.
• Use spaghetti, linguine, or penne instead of fettuccine.
• Add red pepper flakes for a spicy kick.
• Stir in fresh basil or parsley at the end for freshness.
• Use anchovies for a more traditional puttanesca flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat with a splash of water or olive oil to loosen the sauce. Avoid microwaving for too long, as shrimp can become rubbery. Freezing is not recommended since shrimp and pasta don’t hold their texture well after thawing.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before cooking.

Do I need to remove the tails from the shrimp?

It’s optional. Leaving them on looks nice for presentation, but removing them makes eating easier.

Can I make this without wine?

Yes, substitute with chicken or vegetable broth for similar depth of flavor.

Is this recipe spicy?

Not by default, but you can add red pepper flakes to give it heat.

Can I use fresh tomatoes instead of canned?

Yes, about 3–4 fresh ripe tomatoes, peeled and chopped, can replace the canned tomatoes.

What other pasta shapes work well?

Spaghetti, linguine, or even short pasta like penne or rigatoni pair beautifully.

Can I add vegetables to this dish?

Yes, spinach, zucchini, or bell peppers can be sautéed with the onion for extra nutrients.

What pairs well with shrimp puttanesca?

A crisp green salad and crusty bread make perfect accompaniments.

How do I prevent the shrimp from overcooking?

Add them toward the end of cooking and remove from heat as soon as they turn pink and opaque.

Is this dish dairy-free?

Yes, it’s naturally dairy-free, though you can top with Parmesan if desired.

Conclusion

Shrimp puttanesca is a flavorful and vibrant pasta dish that’s as easy to make as it is satisfying. With briny olives, tangy capers, and juicy shrimp, it delivers bold Mediterranean flavors in under 30 minutes. Perfect for both weeknight dinners and special occasions, this recipe is sure to become a favorite.

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