Ingredients

Salt

1 pound spaghetti, linguine, or other long pasta

3 tablespoons extra-virgin olive oil

6 garlic cloves, thinly sliced

6 oil-packed anchovy fillets

1 cup Castelvetrano olives, crushed, pits removed

3 tablespoons drained capers

1 teaspoon crushed red pepper

1/3 cup tomato paste

1 pound peeled and deveined large shrimp

2 tablespoons unsalted butter

1/2 cup chopped parsley

1/2 lemon

Instructions

Step 1: Bring a large pot of water to a boil, then add a handful of salt. Cook the pasta until just firmer than al dente, about 2 minutes less than package directions. Reserve 2 cups of pasta water, then drain the pasta.

Step 2: While waiting for the water to boil, heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and anchovies, cooking and stirring occasionally until the garlic is softened and the anchovies have dissolved, about 2 to 3 minutes.

Step 3: Stir in the crushed olives, capers, and crushed red pepper. Cook for 1 minute to infuse the oil with the pepper’s heat.

Step 4: Add the tomato paste and continue cooking, stirring occasionally, until the paste darkens and begins to stick to the pan, about 3 minutes.

Step 5: Add the shrimp and season with salt. Cook, stirring frequently, until the shrimp turn light pink and opaque, about 2 minutes.

Step 6: Add the drained pasta, 1 cup of reserved pasta water, and butter. Toss and cook for 2 to 3 minutes until a sauce forms that clings to the pasta. Add more pasta water as needed to adjust the sauce consistency.

Step 7: Remove from heat and stir in the chopped parsley. Squeeze fresh lemon juice over the dish, taste, and season with salt if necessary. Serve immediately.

Tips & Variations

Use Castelvetrano olives for their mild, buttery flavor; if unavailable, green olives are a good substitute.

Adjust the amount of crushed red pepper to control the level of spiciness.

For a richer sauce, add a splash of white wine after the olives and capers step.

Swap shrimp for scallops or firm white fish if preferred.

FAQs

Can I use a different type of pasta for this recipe?

Yes, any long pasta such as linguine, fettuccine, or bucatini works well. The key is a shape that will hold the sauce nicely.

Do I have to use anchovies?

Anchovies add depth and umami to the sauce, but if you’re not a fan, you can omit them or substitute with a splash of soy sauce or Worcestershire sauce for similar savory notes.