Description
A vibrant and flavorful Spicy Shrimp Puttanesca pasta featuring succulent shrimp, briny olives, capers, and a kick of crushed red pepper, all tossed in a rich tomato paste sauce and finished with fresh parsley and lemon juice. This dish combines classic Italian flavors with a spicy twist, perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Seafood & Protein
- 1 pound peeled and deveined large shrimp
- 2 tablespoons unsalted butter
Produce & Herbs
- 6 garlic cloves, thinly sliced
- 1/2 cup chopped parsley
- 1/2 lemon (for juice)
Pantry Items
- Salt (to taste)
- 1 pound spaghetti, linguine or other long pasta
- 3 tablespoons extra-virgin olive oil
- 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
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook it until it is slightly firmer than al dente, which is about two minutes less than the package directions. Reserve 2 cups of the pasta cooking water before draining the pasta.
- Prepare the sauce base: While the pasta water is heating, warm the olive oil in a large pot or Dutch oven over medium heat. Add the sliced garlic and anchovy fillets. Stir occasionally and cook until the garlic softens and the anchovies dissolve into the oil, about 2 to 3 minutes.
- Add flavorings: Stir in the crushed Castelvetrano olives, drained capers, and crushed red pepper. Cook and stir for 1 minute to release the pepper’s heat into the oil.
- Incorporate tomato paste: Add the tomato paste to the pan. Cook, stirring occasionally, until the paste darkens slightly and begins to stick to the bottom of the pan, about 3 minutes, developing a deep, rich flavor.
- Cook the shrimp: Add the peeled and deveined shrimp to the sauce, season lightly with salt, and cook while stirring often until the shrimp turn pink and all gray coloring disappears, about 2 minutes.
- Combine pasta and sauce: Add the drained pasta to the pot with the shrimp and sauce. Pour in 1 cup of the reserved pasta water and add the butter. Toss and cook the mixture for 2 to 3 minutes until a well-clinging sauce forms. Add more pasta water if necessary to adjust the sauce consistency.
- Finish and serve: Remove the pot from heat. Stir in the chopped parsley and squeeze fresh lemon juice over the pasta. Taste and adjust seasoning with salt if needed. Serve immediately.
Notes
- Use Castelvetrano olives for a milder and buttery olive flavor; green olives are a good substitute if unavailable.
- If anchovy fillets are not on hand, anchovy paste or a few dashes of Worcestershire sauce can be used to replicate the umami kick.
- Reserve pasta water is key for emulsifying the sauce and creating a silky texture.
- For less spice, reduce the crushed red pepper or omit entirely.
- Serve with freshly grated Parmesan cheese if desired, but it is optional as traditional puttanesca is often served without cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: spicy shrimp puttanesca, shrimp pasta, Italian seafood pasta, quick dinner, spicy puttanesca sauce
