Shrimp Puttanesca is a vibrant, briny pasta served with seared shrimp, garlic, olives, capers, and a rich tomato-based sauce. The combination of salty, savory, and slightly sweet tomato flavors gives you a restaurant-quality meal at home in about 35 minutes—perfect for busy weeknights.
If you enjoy this shrimp dish, try my shrimp scampi with angel hair pasta and pesto shrimp pasta for more quick seafood pasta ideas.
The first time I heard about puttanesca was in the movie Lemony Snicket’s A Series of Unfortunate Events, when Violet tossed together a simple version with a few ingredients. Years later my sister suggested making it while we were shopping, and I finally tried it—this version exceeded my expectations.
Puttanesca is essentially a tomato sauce brightened with garlic, anchovies, olives, capers, and finished with parmesan. The result is a bold sauce that’s salty, tangy, and subtly sweet from the tomatoes.
I love seafood, so I add seared shrimp to transform classic puttanesca into Shrimp Puttanesca. It’s easy to make, full of flavor, and delicious with crusty bread to soak up the sauce. The whole meal is ready in about 35 minutes.
Table of Contents
- Why You’ll Love This Recipe
- Key Ingredients
- Substitutions and Variations
- How To Make Puttanesca with Shrimp
- Pro Chef Tips
- Recipe FAQs
- More Shrimp Recipes
- Puttanesca with Shrimp Recipe
Why You’ll Love This Recipe
- Pantry staples: Most ingredients are common items you may already have, making this an easy, flavor-forward weeknight meal.
- Quick and simple: The dish comes together in about 35 minutes with minimal effort.
- Gourmet at home: The bold, balanced flavors taste like a restaurant dish without the fuss.
Key Ingredients
(Full ingredient amounts are shown in the recipe card below.)
- Extra virgin olive oil: The flavor base—use a good quality oil to infuse with garlic and anchovies.
- Anchovy filets: They dissolve into the sauce, adding savory umami without a pronounced fishy taste.
- Capers: Provide briny, tangy notes that brighten the sauce.
- Tomato paste: Gives concentrated tomato flavor and caramelizes for depth and subtle sweetness.
- White wine: Deglazes the pan and adds acidity; broth or lemon works as substitutes.
- Canned crushed tomatoes: Create body and balance the salty elements in the sauce.
- Kalamata olives: Add the classic briny bite; black olives can substitute in a pinch.
- Parmesan: Finishes the dish with nuttiness and a hint of creaminess.
- Large shrimp: Use peeled, deveined shrimp and avoid overcooking for tender results.
Substitutions and Variations
- Different protein: Try scallops, mussels, firm white fish, or grilled chicken instead of shrimp.
- Skip anchovies: If you dislike anchovies, 1–2 teaspoons of fish sauce or Worcestershire sauce can provide similar depth.
- No wine: Use chicken or vegetable broth, or a splash of lemon juice to replace white wine.
- Spicy option: Add extra red pepper flakes or a chopped fresh chili for heat.
- Salt caution: Many ingredients are naturally salty—wait until the end to adjust salt so the dish doesn’t become overly salty.
How To Make Puttanesca with Shrimp
Step 1: Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
Step 2: Pat shrimp dry and season with Italian seasoning and a bit of salt. Heat olive oil in a large skillet over medium heat.
Step 3: Sear the shrimp 2–3 minutes per side until pink and slightly curled. Remove and set aside to prevent overcooking.
Step 4: In the same skillet, add a bit more olive oil over medium heat. Add diced anchovies and cook briefly until they begin to melt. Add garlic, capers, and tomato paste and cook 3–5 minutes until the paste integrates and becomes fragrant. Pour in white wine and reduce for a few minutes, then stir in crushed tomatoes and simmer over medium-low for about 10 minutes until the sauce thickens slightly.
Step 5: Add the cooked pasta, parsley, sliced kalamata olives, and lemon zest to the sauce and toss to combine. For a looser sauce, add reserved pasta water 1/4 cup at a time until you reach the desired consistency. Taste and adjust salt and pepper, then return the shrimp to the pan to warm through. Serve with garlic bread.
Pro Chef Tips
- Reserve the pasta water: Starchy pasta water helps the sauce cling to the noodles and can thin a sauce that’s too thick.
- Anchovies are essential: They add deep umami and meld into the oil—don’t skip them unless you must.
- Avoid overcooking shrimp: Shrimp cook very quickly; 2–3 minutes per side is usually enough. Remove them once pink and slightly curled.
- Watch the garlic: Garlic burns easily and turns bitter—cook until fragrant but not brown.
Recipe FAQs
Yes. Thaw completely and pat dry before cooking—excess moisture prevents a good sear and can make shrimp rubbery.
Spaghetti is classic, but linguine, bucatini, or penne all hold the sauce well.
They provide a signature umami depth, but you can omit them. A splash of fish sauce or Worcestershire can replace some of that savoriness.
Substitute chicken or vegetable broth, or a squeeze of lemon for brightness.
Yes—use very ripe cherry tomatoes, blister them in the pan, then mash to form the sauce. Canned crushed tomatoes are more consistent and convenient.
More Shrimp Recipes
Appetizers
Crab Stuffed Shrimp
Main Course
Pan Seared Shrimp
Main Course
Cajun Shrimp and Sausage Pasta
Main Course
Cajun Shrimp and Grits
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If you make this recipe, please leave a star rating and a comment on the recipe card. Tag @BritneyBreaksBread on Instagram and use #britneybreaksbread so I can see your creations.
Puttanesca with Shrimp
Equipment
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Large Skillet
-
Pot
Ingredients
Seasoned Seared Shrimp
- 1 lb Large Shrimp, (peeled and deveined)
- 2 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
- 1 tbsp Olive Oil
Puttanesca
- 1 lb Pasta, (spaghetti, linguine, or another long pasta)
- 1/4 cup Olive Oil
- 6 cloves Garlic, (diced)
- 6 Anchovy Filets, (diced)
- 3 tbsp Capers, (drained and chopped)
- 6 oz Tomato Paste
- 1/2 cup White Wine
- 28 oz Crushed Tomatoes
- 1/2 cup Kalamata Olives, (sliced)
- 3 tbsp Fresh Parsley, (chopped)
- 1/2 cup Parmesan, (freshly grated)
- 2 tsp Lemon Zest
- Salt and Black Pepper, (to taste)
Instructions
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Bring a large pot of water to a boil. Add salt and cook pasta until al dente. Reserve 1 cup of pasta water and drain.
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Pat shrimp dry and season with Italian seasoning and salt. Heat olive oil in a large skillet and cook shrimp 2–3 minutes per side, then remove and set aside.
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In the same skillet, warm olive oil, add diced anchovies and cook briefly. Stir in garlic, capers, and tomato paste and cook until the paste is well blended and fragrant. Add white wine and reduce.
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Add crushed tomatoes, reduce heat to medium-low, and simmer for about 10 minutes until the sauce thickens slightly. Add pasta, olives, parsley, lemon zest, and parmesan; toss to combine. If needed, loosen the sauce with reserved pasta water a little at a time.
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Taste and adjust salt and pepper. Return shrimp to the pan to warm through and serve immediately with garlic bread.
Notes
- Anchovies are key: They dissolve into the oil and add deep umami; they don’t leave a strong fishy flavor once cooked.
- Don’t overcook the shrimp: Shrimp finish quickly—remove them when pink and slightly curled.
- Avoid burnt garlic: Cook garlic until fragrant but not browned to prevent bitterness.
- Reserve pasta water: Starchy water helps the sauce cling to the pasta and adjusts consistency.
- Be conservative with added salt because capers, olives, anchovies, and parmesan already contribute significant saltiness.
Nutrition
Nutrition information is automatically calculated and should be considered an approximation.
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