Italian Shrimp Puttanesca

Italian Shrimp Puttanesca


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This dish puts a twist on the usual pasta puttanesca, using shrimp to amplify the flavors of the ingredients involved. All of the ingredients, including anchovies, tomatoes, white wine and garlic, all come together naturally to produce a meal that can only be described as a success.

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Time needed

15 min preparation + 27 min cooking

Serving Size / Yield

4 servings


  • 2 tablespoons olive oil, divided
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 2 anchovy filets, finely chopped
  • 1 teaspoon red pepper flakes, crushed and divided
  • 2 cups small cherry tomatoes
  • 1/3 cup kalamata olives, pitted, coarsely chopped
  • 1/2 cup dry white wine
  • 2 teaspoons capers, rinsed)
  • 1 pound medium shrimp, shelled and deveined
  • sea salt

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Take out a large skillet and heat 1 tablespoon of oil. Place chopped onion inside and saute for about 2 minutes, which is when it should begin to soften. Add garlic, anchovies and 1/2 teaspoon chili flakes. Saute for about 1 minute. Add tomatoes, olives, white wine and capers. Cook and stir periodically until tomatoes begin to break down and when the sauce reaches a thick consistency. This should take about 20 minutes.

In another skillet, heat 1 tablespoon oil and add 1/2 teaspoon chili flakes. Place shrimp in skillet in 1 layer and season with salt. Cook until both sides of the shrimp are pink and cooked through, which should take about 4 minutes. Put shrimp on plates and pour puttanesca sauce over shrimp. Serve with bread.

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