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Shrimp Puttanesca

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A bold and vibrant Mediterranean-inspired pasta dish with briny olives, tangy capers, juicy tomatoes, and tender shrimp tossed with fettuccine. Ready in under 30 minutes, it’s quick enough for weeknights but elegant enough for entertaining.

Ingredients

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 reserved pasta water

Instructions

  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.

Notes

Swap shrimp for scallops, mussels, or clams for variation.

Use spaghetti, linguine, or penne if preferred.

Add red pepper flakes for a spicy kick.

Substitute wine with chicken or vegetable broth if needed.

Top with Parmesan for extra richness (optional).

Nutrition

Find it online: https://justsosavory.com/shrimp-puttanesca/