Spicy Shrimp Puttanesca
Published April 1, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1pound spaghetti, linguine or other long pasta
- 3tablespoons extra-virgin olive oil
- 6garlic cloves, thinly sliced
- 6oil-packed anchovy fillets
- 1cup Castelvetrano olives, crushed, pits removed
- 3tablespoons drained capers
- 1teaspoon crushed red pepper
- ⅓cup tomato paste
- 1pound peeled and deveined large shrimp
- 2tablespoons unsalted butter
- ½cup chopped parsley
- ½lemon
Nutritional analysis per serving (4 servings)
742 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 94 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 41 grams protein; 941 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil, then throw in a handful of salt. Cook the pasta until a bit firmer than al dente, about 2 minutes less than package directions. (It’ll finish cooking in the sauce.) Reserve 2 cups of pasta water, then drain the pasta.
- Step 2
While the water comes to a boil, heat the oil in another large pot or Dutch oven over medium. Add the garlic and anchovies and cook, stirring occasionally, until garlic is softened and anchovies have melted away, 2 to 3 minutes.
- Step 3
Add the olives, capers and crushed red pepper, and stir for 1 minute, just so the crushed red pepper has time to release its heat in the oil.
- Step 4
Add the tomato paste and cook, stirring occasionally, until tomato paste begins to stick to the pan and darkens a few shades, about 3 minutes.
- Step 5
Add the shrimp, season with salt and cook, stirring often, until light pink and no more gray remains, about 2 minutes.
- Step 6
Add the pasta, 1 cup pasta water and the butter, and cook, tossing often, until a sauce forms and clings to the pasta, 2 to 3 minutes. Adjust the consistency of the sauce with additional pasta water as needed.
- Step 7
Turn off the heat, sprinkle in the parsley and squeeze in the lemon juice. Season with salt if needed and serve.
Private Notes
Comments
Perfect 5* Friday night dinner-at-home delicious. The butter is the finishing touch, and I served it over arugula and added a sprinkle of Romano on top. Will be our next dinner party main event. . . .
He said "it's not traditional, but adds a glossy finish". He leaves it up to you ...and others looking at the recipe.
But absolutely wonderful!
Fantastic dish! I did three things differently. 1. I skipped the pasta and made the dish as an entree. 2. I substituted chopped Calabrian chiles for the red pe
This is a fantastic recipe. I made a few changes. - I skipped the pasta and made this as an entrée. - I substituted chopped Calabrian chiles for the crushed red pepper flakes. I keep a jar of whole chiles packed in oil on hand - great flavor and heat. - I cooked the shrimp shells in some olive oil, added some water and let it cook further, and strained the broth into the pan before adding the shrimp. It really enhances the flavor.
Like others suggest, I cut the amount of pasta in half and followed all other components of the recipe pretty much exactly (8 oz of pasta was perfect for coating and with sauce and made about 5 generous servings; I envision 16 oz would be pretty dry). I added about a tablespoon of Calabrian chilis which was an INCREDIBLE addition, swapped about 1/4 cup of Kalamata olives for the caselvetrano for variety/flavor, and used a full jar of capers. Spicy and packed with flavor. Perfect.
@Molly D I also use chopped Calabrian Chiles - they’re fantastic!