Shrimp Puttanesca

If you like big, bold food with a smidge of scandal, shrimp puttanesca will be your new obsession. This dish is all fire and flair—briny olives and capers, salty anchovies, spicy red pepper flakes and a rich tomato sauce that clings to every bite of succulent shrimp. It’s perfect when dinner fatigue sets in and you need something with a bit of drama. And the best part? It comes together in just 30 minutes, proving that some of the most exciting things in life don’t require an all-night commitment.

Legend has it that this dish was born in the lively backstreets of Naples, Italy, where a quick, no-nonsense meal was necessary for working women. True or not, puttanesca is one of the classic pasta sauces everyone should know. And it’s always a good idea to have quick pasta recipes like this in your back pocket for nights when cooking feels like work.

Ingredients for Shrimp Puttanesca

• Olive oil: The backbone of any good Italian sauce, extra virgin olive oil brings a rich, slightly fruity base for all that garlicky goodness.
• Shrimp: Quality shrimp, whether fresh or frozen, can be found in most grocery stores. If using frozen shrimp, make sure it’s raw (ideally peeled and deveined). Precooked shrimp will get too rubbery.
• Crushed red pepper flakes: This dish has a fiery reputation, thanks to these crushed red pepper flakes.
• Salt: Add just enough salt to enhance the bold flavors of the crushed pepper and the briny goodness of the shrimp.
• Onion: Onion adds a bit of sweetness and depth to balance out all the briny elements.
• Anchovy fillets: Salty anchovies are the umami powerhouse of puttanesca! They melt into the sauce, creating an addictive savoriness without a fishy taste. Worried about the leftovers? There are many ways to use anchovies.
• Garlic: Garlic is an essential ingredient in any puttanesca sauce.
• Grape or cherry tomatoes: Bursting with natural sweetness, these little tomatoes break down beautifully into a saucy, chunky base.
• White wine (or vegetable broth): Wine adds layers of acidity and brightness to the sauce. Wines with more acid and minerality work best here compared to sweeter ones. While wine gives it an extra level of complexity, broth works too.
• Pitted Greek olives and capers: These two ingredients give this sauce its bold personality. Olives add a tangy, briny bite (make sure they’re pitted!), and the tiny-but-mighty capers bring little bursts of salty, lemony goodness.
• Sugar: A pinch of sugar balances out the acidity from the tomatoes and wine, and the saltiness of the fish, olives and capers.
• Italian parsley: Rough chop a handful of parsley for the finishing touch that brings a pop of color and freshness.
• Spaghetti: Serve the shrimp mixture over spaghetti for the authentic Italian puttanesca experience.

Directions

Step 1: Cook the shrimp

In a large skillet, heat 1 tablespoon of oil over medium heat. Saute the shrimp with 1/2 teaspoon of pepper flakes until the shrimp turn pink, two to three minutes. Stir in salt and then remove the shrimp from the pan.

Step 2: Start the sauce

In the same pan, heat the remaining oil over medium heat and saute the onion until tender, about two minutes. Add the anchovies, garlic and remaining pepper flakes, then cook and stir until they’re fragrant, about one minute. Stir in the tomatoes, wine, olives and capers, and bring the sauce to a boil.

Step 3: Simmer the sauce

Reduce the heat and simmer the sauce, uncovered, until tomatoes are softened and the mixture thickens. It should take 8 to 10 minutes.

Step 4: Add the shrimp and finish

Stir in the shrimp. Add sugar to taste, and sprinkle with the chopped parsley. If desired, serve the sauce with spaghetti.

Editor’s Tip: Always taste your sauce before serving. You never know if it needs more sugar or salt until it touches your tongue.

Ellie Crowley for Taste Recipes

Recipe Variations

• Make it extra saucy: Add an extra 1/2 cup of crushed tomatoes if you want more sauce to coat your pasta.
• Replace the shrimp: Try scallops, mussels or clams for a different seafood twist on puttanesca.
• Spice it up (or down): Love the heat? Add more red pepper flakes. Prefer a milder dish? Use just 1/2 teaspoon or omit them altogether.
• Limit the carbs: Skip the pasta and serve this shrimp puttanesca over zucchini noodles or on a bed of sauteed spinach.
• Keep it vegan: Replace the anchovies with miso paste and skip the shrimp to make a flavorful vegan puttanesca.

How to Store Shrimp Puttanesca

You can store shrimp puttanesca in the refrigerator for up to four days. Allow the sauce to cool, transfer it to an airtight container and refrigerate it. The flavors will continue to meld, giving the sauce even more depth. You can freeze the sauce separately from the shrimp and pasta for a quick and easy meal later.

How should you reheat shrimp puttanesca?

Reheat the shrimp puttanesca in a skillet over medium heat. Add a splash of water or broth to loosen the sauce. Avoid using the microwave, as it will make the shrimp rubbery.

Shrimp Puttanesca Tips

Ellie Crowley for Taste Recipes

What’s the best way to clean and devein shrimp?

The easiest way to clean shrimp is to run a small paring knife along the back of the shrimp and remove the dark vein with the tip of the knife or a skewer. You can also use a shrimp deveiner tool, which makes the process even faster. Rinse the shrimp under cold water afterward to ensure they’re clean and ready to cook.

What can you serve with shrimp puttanesca?

Make shrimp puttanesca the centerpiece of an Italian-themed meal alongside crusty Italian bread, a simple arugula salad or roasted vegetables. For wine pairings, go for a crisp white like sauvignon blanc or pinot grigio to complement the briny, garlicky flavors. If you’re skipping the pasta, serve the shrimp mixture over zucchini noodles or creamy polenta for an equally delicious option.