Ingredients for Shrimp Puttanesca<\/h2>\n\n- Olive oil:<\/strong> The backbone of any good Italian sauce, extra virgin olive oil<\/a> brings a rich, slightly fruity base for all that garlicky goodness.<\/li>\n
- Shrimp:<\/b> 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.<\/li>\n
- Crushed red pepper flakes:<\/strong> This dish has a fiery reputation, thanks to these crushed red pepper flakes.<\/li>\n
- Salt:<\/strong> Add just enough salt to enhance the bold flavors of the crushed pepper and the briny goodness of the shrimp.<\/li>\n
- Onion:<\/strong> Onion adds a bit of sweetness and depth to balance out all the briny elements.<\/li>\n
- Anchovy fillets:<\/strong> 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<\/a>.<\/li>\n
- Garlic:<\/strong> Garlic is an essential ingredient in any puttanesca sauce.<\/li>\n
- Grape or cherry tomatoes: <\/strong>Bursting with natural sweetness, these little tomatoes break down beautifully into a saucy, chunky base.<\/li>\n
- White wine (or vegetable broth):<\/strong> 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.<\/li>\n
- Pitted Greek olives and capers:<\/strong> 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.<\/li>\n
- Sugar: <\/strong>A pinch of sugar balances out the acidity from the tomatoes and wine, and the saltiness of the fish, olives and capers.<\/li>\n
- Italian parsley:<\/strong> Rough chop a handful of parsley for the finishing touch that brings a pop of color and freshness.<\/li>\n
- Spaghetti:<\/strong> Serve the shrimp mixture over spaghetti for the authentic Italian puttanesca experience.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Cook the shrimp<\/h3>\n
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.<\/p>\n
Step 2: Start the sauce<\/h3>\n
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.<\/p>\n
Step 3: Simmer the sauce<\/h3>\n
Reduce the heat and simmer the sauce, uncovered, until tomatoes are softened and the mixture thickens. It should take 8 to 10 minutes.<\/p>\n
Step 4: Add the shrimp and finish<\/h3>\n
Stir in the shrimp. Add sugar to taste, and sprinkle with the chopped parsley. If desired, serve the sauce with spaghetti.<\/p>\n
Editor’s Tip: <\/em>Always taste your sauce before serving. You never know if it needs more sugar or salt until it touches your tongue.<\/p>\n![\"Two](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Puttanesca_FT25_184473_EC_0306_3.jpg?fit=700%2C1024\")
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\nRecipe Variations<\/h2>\n\n- Make it extra saucy: <\/strong> Add an extra 1\/2 cup of crushed tomatoes if you want more sauce to coat your pasta.<\/li>\n
- Replace the shrimp:<\/strong> Try scallops, mussels or clams for a different seafood twist on puttanesca.<\/li>\n
- Spice it up (or down):<\/strong> Love the heat? Add more red pepper flakes. Prefer a milder dish? Use just 1\/2 teaspoon or omit them altogether.<\/li>\n
- Limit the carbs:<\/strong> Skip the pasta and serve this shrimp puttanesca over zucchini noodles<\/a> or on a bed of sauteed spinach.<\/a><\/li>\n
- Keep it vegan: <\/strong>Replace the anchovies with miso paste and skip the shrimp to make a flavorful vegan puttanesca.<\/li>\n<\/ul>\n
How to Store Shrimp Puttanesca<\/h2>\n
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.<\/p>\n
How should you reheat shrimp puttanesca?<\/h3>\n
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.<\/p>\n
Shrimp Puttanesca Tips<\/h2>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Puttanesca_FT25_184473_EC_0306_2.jpg?fit=700%2C1024\")
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\nWhat’s the best way to clean and devein shrimp?<\/h3>\n
The easiest way to clean <\/a>shrimp<\/a> 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.<\/p>\nWhat can you serve with shrimp puttanesca?<\/h3>\n
Make shrimp puttanesca the centerpiece of an Italian-themed meal alongside crusty Italian bread<\/a>, a simple arugula salad<\/a> 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<\/a> polenta<\/a> for an equally delicious option.<\/p>\n\n","protected":false},"excerpt":{"rendered":"Briny, spicy, garlicky shrimp puttanesca brings the bold flavors of garlic, anchovies, capers and olives to your table in just 30 minutes.<\/p>\n","protected":false},"author":7061,"featured_media":2123320,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304292,305487,304338,305334,307049,303966,304988,305004,304408,304368,303887,306848,305353,304268,304458,306297,304350,324623,304243,307064,304020,306300,304005,304150,303883,304473],"categories-v2":[308988,308984,308481,309216,308305,310796,308992,309337,310085,308495,308935,308951,308813,308745,308478,309603,309362,259483,308865,312156,309001,309177,309586,310142,308594,312158,308549,309434,308476,308876],"coauthors":[343320],"recommended_recipes":[{"post_title":"Shrimp Piccata","post_link":"\/recipes\/shrimp-piccata\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHVP24_114408_MR_03_27_2.jpg"},{"post_title":"Shrimp Tartlets","post_link":"\/recipes\/shrimp-tartlets\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Tartlets_EXPS_SDDJ18_24589_C08_02_4b.jpg"},{"post_title":"Shrimp Pomodoro","post_link":"\/recipes\/shrimp-pomodoro\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg"},{"post_title":"Shrimp Gazpacho","post_link":"\/recipes\/shrimp-gazpacho\/","post_image":"\/wp-content\/uploads\/2025\/04\/Shrimp-Gazpacho_EXPS_TOHD25_29782_ChristineMa_1.jpg"},{"post_title":"Shrimp Etouffee","post_link":"\/recipes\/shrimp-etouffee\/","post_image":"\/wp-content\/uploads\/2024\/05\/Shrimp-Etouffee_EXPS_THVP24_276643_MR_05_07_2.jpg"},{"post_title":"Shrimp Spaghetti","post_link":"\/recipes\/shrimp-spaghetti\/","post_image":"\/wp-content\/uploads\/2025\/01\/Shrimp-Spaghetti_EXPS_TOHD25_278538_JonathanMelendez_04.jpg"},{"post_title":"Spicy Island Shrimp","post_link":"\/recipes\/spicy-island-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spicy-Island-Shrimp_EXPS_DIYDAP_17311_B04_21_1b.jpg"},{"post_title":"Shrimp Fajitas","post_link":"\/recipes\/shrimp-fajitas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Fajitas_exps156344_TH132767D04_24_3bC_RMS.jpg"},{"post_title":"Shrimp Tacos","post_link":"\/recipes\/shrimp-tacos\/","post_image":"\/wp-content\/uploads\/2024\/06\/Shrimp-Tacos_EXPS_TOHVP24_276716_MF_06_12_1.jpg"},{"post_title":"Kung Pao Shrimp","post_link":"\/recipes\/kung-pao-shrimp\/","post_image":"\/wp-content\/uploads\/2025\/04\/EXPS_TOHVP24_276901_MR_06_18_1.jpg"},{"post_title":"Shrimp Marinara","post_link":"\/recipes\/shrimp-marinara\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Marinara_EXPS_FT24_9371_0424_JR_01.jpg"},{"post_title":"Shrimp Newburg","post_link":"\/recipes\/shrimp-newburg\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13206_QC10140C9.jpg"},{"post_title":"Butterfly Shrimp","post_link":"\/recipes\/butterfly-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/06\/Butterfly-Shrimp_EXPS_FT24_276425_EC_052924_5.jpg"},{"post_title":"Shrimp Bites","post_link":"\/recipes\/shrimp-bites\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38904_THHC1194786D50A.jpg"},{"post_title":"Peking Shrimp","post_link":"\/recipes\/peking-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peking-Shrimp_exps24892_SD2232457B08_19_1bC_RMS.jpg"},{"post_title":"Chili Shrimp","post_link":"\/recipes\/chili-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35847_HC1597097D41A.jpg"},{"post_title":"Thai Shrimp Pasta","post_link":"\/recipes\/thai-shrimp-pasta\/","post_image":"\/wp-content\/uploads\/2017\/09\/Thai-Shrimp-Pasta_exps106145_THHC2377564D06_28_9bC_RMS.jpg"},{"post_title":"Pasta Puttanesca","post_link":"\/recipes\/pasta-puttanesca\/","post_image":"\/wp-content\/uploads\/2025\/02\/Pasta-Puttanesca_EXPS_TOHD24_48878_OrlyCatz_12.jpg"},{"post_title":"Spicy Shrimp","post_link":"\/recipes\/spicy-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps32491_13X9153596A10_28_5b.jpg"},{"post_title":"Portuguese Shrimp","post_link":"\/recipes\/portuguese-shrimp\/","post_image":"\/wp-content\/uploads\/2020\/08\/Portuguese-Shrimp_EXPS_TOHDJ21_253791_E08_06_6b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp-Puttanesca_EXPS_FT25_184473_EC_0306_1.jpg","long_pin_file":{"ID":2130469,"id":2130469,"title":"Shrimp Puttanesca Ft25 184473 Ec 0306 1 Long Pin","filename":"Shrimp-Puttanesca_FT25_184473_EC_0306_1_Long-PIn.jpg","filesize":568613,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Puttanesca_FT25_184473_EC_0306_1_Long-PIn.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2130469","alt":"A white dish filled with shrimp puttanesca, featuring spaghetti, shrimp, tomatoes, olives, and herbs. 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It doesn't just show up\u2014it demands your attention.","recipeIngredient":["2 tablespoons olive oil, divided","1 pound uncooked shrimp (31-40 per pound), peeled and deveined","3\/4 to 1 teaspoon crushed red pepper flakes, divided","1\/4 teaspoon salt","1 small onion, chopped","2 to 3 anchovy fillets, finely chopped","3 garlic cloves, minced","2 cups grape tomatoes or small cherry tomatoes","1\/2 cup dry white wine or vegetable broth","1\/3 cup pitted Greek olives, coarsely chopped","2 teaspoons drained capers","Sugar to taste","Chopped fresh Italian parsley","Hot cooked spaghetti, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the shrimp","text":"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."},{"@type":"HowToStep","name":"Start the sauce","text":"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."},{"@type":"HowToStep","name":"Simmer the sauce","text":"Reduce the heat and simmer the sauce, uncovered, until tomatoes are softened and the mixture thickens. It should take 8 to 10 minutes."},{"@type":"HowToStep","name":"Add the shrimp and finish","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Puttanesca_FT25_184473_EC_0306_3.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Kate McKiernan"}],"nutrition":{"@type":"NutritionInformation","calories":" 228 calories","fatContent":"12g fat (2g saturated fat)","cholesterolContent":"140mg cholesterol","sodiumContent":"579mg sodium","carbohydrateContent":"8g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":6,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"morgzack"},"reviewBody":"
This was really good and something new to do with shrimp. I\u2019m watching my salt intake so I left the salt out and gave the anchovies and capers a quick rinse to remove a little salt. I served this on orzo rather than spaghetti and grated just a little Parmesan cheese on each bowl (I served in bowls rather than plates). The flavors really blend well! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":"
I made this to utilize some grape tomatoes I had on hand, and used cellentani pasta for the dish. I substituted basil for the parsley, used white wine, added more olive oil and added left over pasta water to make the dish less dry. It was fine as leftovers with additional liquid. Its a great dish to build on so I'll make it again and tweak for us.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebGL"},"reviewBody":"I made the recipe exactly as shown, with Pinot Gris wine, except I added an extra 1 t capers. My husband and I loved the combination of the flavors. I've made puttanesco before, but with canned tomatoes. I like using fresh tomatoes. The only change I'd make is to reduce the red pepper flakes to 1\/2 t so the heat is not as prevalent. The dish serves 3 generously. If I made it for 4, I'd bump up the ingredients a little.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cinda992"},"reviewBody":"Gosh, this sounds heavenly~ I am going to make this for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kids chauffer","givenName":"kids","familyName":"chauffer"},"reviewBody":"Very easy to assemble. Flavorful. Didn't have capers or parsley. Substituted chicken broth for wine\/veg. broth. Reduced the pepper flakes by half to decrease the heat. Would either reduce the spaghetti noodles (i used a small handful) or double the puttanesca otherwise not enough to coat all the noodles. Definately adding to my rotation!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeloresMerkey"},"reviewBody":"It was very quick and easy to prepare. I cut the spaghetti amount in half and it was enough to coat without being too dry. I also did not use the capers because the anchovies and olives provided more than enough salt to the recipe. It was rated a \"do it again\" at my table.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"184473","romance_copy_dek":"Our 30-minute shrimp puttanesca recipe features a fiery mix of olives, capers, and garlic. It doesn't just show up\u2014it demands your attention.","enhanced_recipe_title":"Shrimp Puttanesca","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons olive oil, divided ","IngredientText":"2 tablespoons olive oil, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 pound uncooked shrimp (31-40 per pound), peeled and deveined","IngredientText":"1 pound uncooked shrimp (31-40 per pound), peeled and deveined"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 to 1 teaspoon crushed red pepper flakes, divided ","IngredientText":"3\/4 to 1 teaspoon crushed red pepper flakes, divided "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 small onion, chopped","IngredientText":"1 small onion, chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 to 3 anchovy fillets, finely chopped","IngredientText":"2 to 3 anchovy fillets, finely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 garlic cloves, minced","IngredientText":"3 garlic cloves, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups grape tomatoes or small cherry tomatoes","IngredientText":"2 cups grape tomatoes or small cherry tomatoes"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup dry white wine or vegetable broth","IngredientText":"1\/2 cup dry white wine or vegetable broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup pitted Greek olives, coarsely chopped","IngredientText":"1\/3 cup pitted Greek olives, coarsely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons drained capers","IngredientText":"2 teaspoons drained capers"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Sugar to taste","IngredientText":"Sugar to taste"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Chopped fresh Italian parsley","IngredientText":"Chopped fresh Italian parsley"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Hot cooked spaghetti, optional","IngredientText":"Hot cooked spaghetti, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp-Puttanesca_EXPS_FT25_184473_EC_0306_1.jpg","RecipeId":184473,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Shrimp Puttanesca Recipe photo by Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Shrimp-Puttanesca_EXPS_FT25_184473_EC_0306_1.jpg","ContributorId":null,"Firstname":"Lynda","Lastname":"Balslev","City":"Sausalito","StateDescription":"California","IsCommunityCook":false,"TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Shrimp Puttanesca","SubmittedTitle":"Shrimp Puttanesca","RecipeTypeId":1,"AverageRating":4.67,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_SDJJ17_184473_B02_10_7b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":15,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Shrimp Puttanesca","OriginalSourceProject":"Shrimp Puttanesca","ContestPlacement":"","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"I throw together these bold ingredients for a feisty seafood pasta. —Lynda Balslev, Sausalito, California","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large skillet, heat 1 tablespoon oil; saute shrimp with 1\/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. 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Shrimp Puttanesca Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/shrimp-puttanesca\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Shrimp Puttanesca Recipe","description":"Briny, spicy and a little bit wild, this bold shrimp puttanesca with garlic, anchovies, capers and olives is ready in just 30 minutes.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-puttanesca\/","og_locale":"en_US","og_type":"article","og_title":"Shrimp Puttanesca","og_description":"Briny, spicy and a little bit wild, this bold shrimp puttanesca with garlic, anchovies, capers and olives is ready in just 30 minutes.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/shrimp-puttanesca\/","og_site_name":"Taste 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Directions<\/h2>\nStep 1: Cook the shrimp<\/h3>\n
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.<\/p>\n
Step 2: Start the sauce<\/h3>\n
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.<\/p>\n
Step 3: Simmer the sauce<\/h3>\n
Reduce the heat and simmer the sauce, uncovered, until tomatoes are softened and the mixture thickens. It should take 8 to 10 minutes.<\/p>\n
Step 4: Add the shrimp and finish<\/h3>\n
Stir in the shrimp. Add sugar to taste, and sprinkle with the chopped parsley. If desired, serve the sauce with spaghetti.<\/p>\n
Editor’s Tip: <\/em>Always taste your sauce before serving. You never know if it needs more sugar or salt until it touches your tongue.<\/p>\n 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.<\/p>\n 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.<\/p>\n The easiest way to clean <\/a>shrimp<\/a> 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.<\/p>\n Make shrimp puttanesca the centerpiece of an Italian-themed meal alongside crusty Italian bread<\/a>, a simple arugula salad<\/a> 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<\/a> polenta<\/a> for an equally delicious option.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Briny, spicy, garlicky shrimp puttanesca brings the bold flavors of garlic, anchovies, capers and olives to your table in just 30 minutes.<\/p>\n","protected":false},"author":7061,"featured_media":2123320,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,305271,304292,305487,304338,305334,307049,303966,304988,305004,304408,304368,303887,306848,305353,304268,304458,306297,304350,324623,304243,307064,304020,306300,304005,304150,303883,304473],"categories-v2":[308988,308984,308481,309216,308305,310796,308992,309337,310085,308495,308935,308951,308813,308745,308478,309603,309362,259483,308865,312156,309001,309177,309586,310142,308594,312158,308549,309434,308476,308876],"coauthors":[343320],"recommended_recipes":[{"post_title":"Shrimp Piccata","post_link":"\/recipes\/shrimp-piccata\/","post_image":"\/wp-content\/uploads\/2018\/01\/EXPS_TOHVP24_114408_MR_03_27_2.jpg"},{"post_title":"Shrimp Tartlets","post_link":"\/recipes\/shrimp-tartlets\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Tartlets_EXPS_SDDJ18_24589_C08_02_4b.jpg"},{"post_title":"Shrimp Pomodoro","post_link":"\/recipes\/shrimp-pomodoro\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Pomodoro_EXPS_HC17_60370_D10_18_9b.jpg"},{"post_title":"Shrimp Gazpacho","post_link":"\/recipes\/shrimp-gazpacho\/","post_image":"\/wp-content\/uploads\/2025\/04\/Shrimp-Gazpacho_EXPS_TOHD25_29782_ChristineMa_1.jpg"},{"post_title":"Shrimp Etouffee","post_link":"\/recipes\/shrimp-etouffee\/","post_image":"\/wp-content\/uploads\/2024\/05\/Shrimp-Etouffee_EXPS_THVP24_276643_MR_05_07_2.jpg"},{"post_title":"Shrimp Spaghetti","post_link":"\/recipes\/shrimp-spaghetti\/","post_image":"\/wp-content\/uploads\/2025\/01\/Shrimp-Spaghetti_EXPS_TOHD25_278538_JonathanMelendez_04.jpg"},{"post_title":"Spicy Island Shrimp","post_link":"\/recipes\/spicy-island-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Spicy-Island-Shrimp_EXPS_DIYDAP_17311_B04_21_1b.jpg"},{"post_title":"Shrimp Fajitas","post_link":"\/recipes\/shrimp-fajitas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Shrimp-Fajitas_exps156344_TH132767D04_24_3bC_RMS.jpg"},{"post_title":"Shrimp Tacos","post_link":"\/recipes\/shrimp-tacos\/","post_image":"\/wp-content\/uploads\/2024\/06\/Shrimp-Tacos_EXPS_TOHVP24_276716_MF_06_12_1.jpg"},{"post_title":"Kung Pao Shrimp","post_link":"\/recipes\/kung-pao-shrimp\/","post_image":"\/wp-content\/uploads\/2025\/04\/EXPS_TOHVP24_276901_MR_06_18_1.jpg"},{"post_title":"Shrimp Marinara","post_link":"\/recipes\/shrimp-marinara\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shrimp-Marinara_EXPS_FT24_9371_0424_JR_01.jpg"},{"post_title":"Shrimp Newburg","post_link":"\/recipes\/shrimp-newburg\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13206_QC10140C9.jpg"},{"post_title":"Butterfly Shrimp","post_link":"\/recipes\/butterfly-shrimp\/","post_image":"\/wp-content\/uploads\/2024\/06\/Butterfly-Shrimp_EXPS_FT24_276425_EC_052924_5.jpg"},{"post_title":"Shrimp Bites","post_link":"\/recipes\/shrimp-bites\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38904_THHC1194786D50A.jpg"},{"post_title":"Peking Shrimp","post_link":"\/recipes\/peking-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peking-Shrimp_exps24892_SD2232457B08_19_1bC_RMS.jpg"},{"post_title":"Chili Shrimp","post_link":"\/recipes\/chili-shrimp\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35847_HC1597097D41A.jpg"},{"post_title":"Thai Shrimp Pasta","post_link":"\/recipes\/thai-shrimp-pasta\/","post_image":"\/wp-content\/uploads\/2017\/09\/Thai-Shrimp-Pasta_exps106145_THHC2377564D06_28_9bC_RMS.jpg"},{"post_title":"Pasta Puttanesca","post_link":"\/recipes\/pasta-puttanesca\/","post_image":"\/wp-content\/uploads\/2025\/02\/Pasta-Puttanesca_EXPS_TOHD24_48878_OrlyCatz_12.jpg"},{"post_title":"Spicy Shrimp","post_link":"\/recipes\/spicy-shrimp\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps32491_13X9153596A10_28_5b.jpg"},{"post_title":"Portuguese Shrimp","post_link":"\/recipes\/portuguese-shrimp\/","post_image":"\/wp-content\/uploads\/2020\/08\/Portuguese-Shrimp_EXPS_TOHDJ21_253791_E08_06_6b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Shrimp-Puttanesca_EXPS_FT25_184473_EC_0306_1.jpg","long_pin_file":{"ID":2130469,"id":2130469,"title":"Shrimp Puttanesca Ft25 184473 Ec 0306 1 Long Pin","filename":"Shrimp-Puttanesca_FT25_184473_EC_0306_1_Long-PIn.jpg","filesize":568613,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Puttanesca_FT25_184473_EC_0306_1_Long-PIn.jpg","link":"https:\/\/www.tasteofhome.com\/?attachment_id=2130469","alt":"A white dish filled with shrimp puttanesca, featuring spaghetti, shrimp, tomatoes, olives, and herbs. 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It doesn't just show up\u2014it demands your attention.","recipeIngredient":["2 tablespoons olive oil, divided","1 pound uncooked shrimp (31-40 per pound), peeled and deveined","3\/4 to 1 teaspoon crushed red pepper flakes, divided","1\/4 teaspoon salt","1 small onion, chopped","2 to 3 anchovy fillets, finely chopped","3 garlic cloves, minced","2 cups grape tomatoes or small cherry tomatoes","1\/2 cup dry white wine or vegetable broth","1\/3 cup pitted Greek olives, coarsely chopped","2 teaspoons drained capers","Sugar to taste","Chopped fresh Italian parsley","Hot cooked spaghetti, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the shrimp","text":"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."},{"@type":"HowToStep","name":"Start the sauce","text":"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."},{"@type":"HowToStep","name":"Simmer the sauce","text":"Reduce the heat and simmer the sauce, uncovered, until tomatoes are softened and the mixture thickens. It should take 8 to 10 minutes."},{"@type":"HowToStep","name":"Add the shrimp and finish","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/04\/Shrimp-Puttanesca_FT25_184473_EC_0306_3.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Kate McKiernan"}],"nutrition":{"@type":"NutritionInformation","calories":" 228 calories","fatContent":"12g fat (2g saturated fat)","cholesterolContent":"140mg cholesterol","sodiumContent":"579mg sodium","carbohydrateContent":"8g carbohydrate (3g sugars","fiberContent":"1g fiber)","proteinContent":"20g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6666665,"reviewCount":6,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"morgzack"},"reviewBody":" This was really good and something new to do with shrimp. I\u2019m watching my salt intake so I left the salt out and gave the anchovies and capers a quick rinse to remove a little salt. I served this on orzo rather than spaghetti and grated just a little Parmesan cheese on each bowl (I served in bowls rather than plates). The flavors really blend well! <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robert686"},"reviewBody":" I made this to utilize some grape tomatoes I had on hand, and used cellentani pasta for the dish. I substituted basil for the parsley, used white wine, added more olive oil and added left over pasta water to make the dish less dry. It was fine as leftovers with additional liquid. Its a great dish to build on so I'll make it again and tweak for us.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DebGL"},"reviewBody":"I made the recipe exactly as shown, with Pinot Gris wine, except I added an extra 1 t capers. My husband and I loved the combination of the flavors. I've made puttanesco before, but with canned tomatoes. I like using fresh tomatoes. The only change I'd make is to reduce the red pepper flakes to 1\/2 t so the heat is not as prevalent. The dish serves 3 generously. If I made it for 4, I'd bump up the ingredients a little.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Cinda992"},"reviewBody":"Gosh, this sounds heavenly~ I am going to make this for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kids chauffer","givenName":"kids","familyName":"chauffer"},"reviewBody":"Very easy to assemble. Flavorful. Didn't have capers or parsley. Substituted chicken broth for wine\/veg. broth. Reduced the pepper flakes by half to decrease the heat. Would either reduce the spaghetti noodles (i used a small handful) or double the puttanesca otherwise not enough to coat all the noodles. Definately adding to my rotation!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeloresMerkey"},"reviewBody":"It was very quick and easy to prepare. I cut the spaghetti amount in half and it was enough to coat without being too dry. I also did not use the capers because the anchovies and olives provided more than enough salt to the recipe. It was rated a \"do it again\" at my table.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"184473","romance_copy_dek":"Our 30-minute shrimp puttanesca recipe features a fiery mix of olives, capers, and garlic. 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","NoOfRatings":6,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Shrimp-Puttanesca_EXPS_FT25_184473_EC_0306_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Shrimp-Puttanesca_EXPS_FT25_184473_EC_0306_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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Find spaghetti recipes including spaghetti and meatballs, spaghetti squash recipes, and more spaghetti recipes and ideas.","parent":312156,"count":319,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/pasta-dishes\/spaghetti\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Shrimp Puttanesca"}},"analytics":[],"yoast_head":"\nEllie Crowley for Taste Recipes<\/span><\/span><\/p>\nRecipe Variations<\/h2>\n
\n
How to Store Shrimp Puttanesca<\/h2>\n
How should you reheat shrimp puttanesca?<\/h3>\n
Shrimp Puttanesca Tips<\/h2>\n
Ellie Crowley for Taste Recipes<\/span><\/span><\/p>\nWhat’s the best way to clean and devein shrimp?<\/h3>\n
What can you serve with shrimp puttanesca?<\/h3>\n