Puttanesca Pasta with Shrimp is a hearty aromatic dish made with pantry staples. Loaded with flavor thanks to capers, olives, tomatoes and anchovies.
If you find yourself short on time but also craving a bold, flavor packed pasta, you have got to make this Puttanesca Pasta with Shrimp ASAP. It is chock-full of all kinds of goodies like tomatoes, briny olives & capers, anchovies, onions, garlic and sweet shrimp.
Like I said, this pasta is a flavor power-house. And best of all it comes together quickly so you can have this meal on the table in 30 minutes. That makes it a great meal to make for busy weeknights.
First, some of you may be asking “what is puttanesca pasta?”. It is a classic Italian dish with a storied history. Translated into Italian it actually means “In the style of the prostitute”. It is believed it was developed in brothels around WWII. Basically the cooks would use whatever they had on hand and it was a no-frills, easy dish to just “throw together”. To learn more about the history of Puttanesca sauce check out “Pasta Puttanesca: What’s with the Name?”by Italy Magazine.
I’m certainly glad they did because, man, Puttanesca pasta is sooooo good, guys.
Let’s talk about the ingredients that you’ll need.
Follow along with these step by step photos and instructions showing you just how easy it is to make this Pasta Puttanesca!
STEP #1: Cook pasta according to package directions and drain.
STEP #2: Make your sauce while the pasta is cooking. Do this by sauteing the onions, anchovies and crushed red pepper first. Then add the grape tomatoes and garlic. Finally adding the diced tomatoes, olives and capers.
STEP #3: Once the sauce has simmered, ddd the shrimp to the sauce and let cook.
STEP #4: Place pasta on a serving dish and top with puttanesca sauce. Alternatively, you can toss the pasta with the sauce.
Isn’t this just the prettiest pasta dish? I love that it comes together quickly enough to be a weeknight meal but it’s also just pretty enough that it is perfect to serve on special occasions. Be sure to serve this with some of my The BEST (and Easiest!) Garlic Bread to soak up all of that leftover sauce!
Store leftovers covered in the refrigerator for up to 2 days. While the sauce and pasta reheats pretty well, the shrimp do tend to get a little tough once reheated.
It comes from Naples, Italy. And originated during WWII.
Puttanesca does get a bit of heat from the use of crushed red pepper. In this recipe, I recommend starting out with 1/4 teaspoon and then go up from there depending on the heat level you’re looking for.
Traditionally puttanesca sauce is served with capellini (angel hair) or spaghetti.
Looking for more shrimp recipes? Here are some of my most popular.