Garlic Pasta Puttanesca with Shrimp Recipe

Introduction

Pasta puttanesca is an Italian classic that feels fancy but comes together quickly. This version features plump shrimp cooked in a bold, briny sauce made with kalamata olives, capers, tomato paste, and white wine. Tossed with linguine and finished with parmesan and fresh parsley, it’s a satisfying weeknight meal that’s both simple and special.

Ingredients

• 1 lb shrimp (peeled and deveined, 21-25 count for best size)
• 1.5 tbsp olive oil
• 3 tsp butter (preferably unsalted)
• 1/4 tsp salt, plus 1 tsp for sauce
• 1/8 tsp pepper, plus 1/2 tsp for sauce
• 1 lb linguine
• 1/2 cup red onion, finely diced (1/4-inch pieces)
• 4 garlic cloves, freshly minced
• 3 tbsp tomato paste
• 3/4 cup dry white wine (Pinot Grigio recommended)
• 1/2 cup kalamata olives, pitted and halved
• 3 tbsp capers
• 1/2 cup reserved pasta water
• 1/3 cup grated parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. While waiting, prepare your mise en place: finely dice the red onion, mince the garlic, pit and halve the kalamata olives, measure the capers, chop the parsley, and grate the parmesan. Reserve some pasta water once linguine is cooked.
2. Step 2: Heat olive oil and 1 tsp butter in a large skillet over medium-high heat. Season shrimp with salt and pepper. Once the butter foams, add shrimp and cook 1-2 minutes per side until opaque. Remove shrimp and set aside.
3. Step 3: In the same skillet, sauté red onion with a pinch of salt for 1-2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook 1 minute to caramelize.
4. Step 4: Pour in white wine and scrape up browned bits from the pan. Add salt and pepper, then simmer uncovered for 4-5 minutes until the wine reduces by half.
5. Step 5: Stir in olives, capers, and remaining butter until melted. Meanwhile, cook linguine in boiling water until al dente (about 9-10 minutes). Reserve 1/2 cup pasta water before draining.
6. Step 6: Transfer linguine to the skillet with sauce. Add reserved pasta water, shrimp, half the parsley, and half the parmesan. Toss gently over low heat for 1-2 minutes to combine and warm shrimp through. Adjust seasoning and add red pepper flakes if desired.
7. Step 7: Divide pasta among plates and top with remaining parsley and parmesan. Serve immediately while hot.

Tips & Variations

• Use medium to large shrimp (26-40 count per pound) for best texture; make sure frozen shrimp is fully thawed and dry.
• Substitute other seafood like scallops, white fish, or canned tuna; for vegetarian options, omit seafood.
• No white wine? Use chicken or vegetable broth with a splash of lemon juice as a substitute.
• Try different long pasta such as spaghetti or fettuccine if linguine is unavailable.
• Green or black olives can replace kalamata; adjust salt accordingly.
• Swap parmesan for Pecorino Romano for a sharper flavor.
• Use fresh basil instead of parsley for a different herb finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, eat within the first couple of days. If possible, store shrimp and pasta separately. Reheat gently in a skillet with a splash of pasta water or broth to loosen the sauce. Avoid overcooking the shrimp when reheating to keep it tender. Freezing is not recommended as shrimp may become rubbery, but if necessary, freeze for up to 1 month.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just make sure to thaw the shrimp completely and pat them dry before cooking. This helps achieve a good sear without steaming.

What if I don’t have white wine?

You can substitute chicken or vegetable broth with a splash of lemon juice (about 1 tablespoon) to replicate the acidity and brightness white wine adds to the sauce.

Garlic Pasta Puttanesca with Shrimp Recipe

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★★★★★

4.6 from 98 reviews

This Garlic Pasta Puttanesca with Shrimp is a vibrant and flavorful Italian classic elevated with succulent shrimp. Featuring a bold sauce of kalamata olives, capers, tomato paste, and white wine, it’s tossed with linguine and finished with parmesan and fresh parsley. Ready in under an hour, this dish is perfect for a quick yet elegant weeknight dinner that balances briny, savory tastes with tender seafood.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Shrimp:

• 1 lb shrimp (peeled and deveined, 21–25 count for best size)
• 1.5 tbsp olive oil
• 3 tsp unsalted butter
• 1/4 tsp salt
• 1/8 tsp pepper

For the Pasta and Sauce:

• 1 lb linguine
• 1/2 cup red onion (finely diced into 1/4-inch pieces)
• 4 garlic cloves (freshly minced)
• 3 tbsp tomato paste
• 3/4 cup dry white wine (Pinot Grigio recommended)
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 cup kalamata olives (pitted and halved)
• 3 tbsp capers
• 2 tsp butter
• 1/2 cup reserved starchy pasta water
• 1/3 cup parmesan cheese (grated)
• 1/4 cup fresh parsley (chopped)
• 1/4 tsp red pepper flakes

Instructions

1. Prepare Mise en Place and Boil Pasta Water: Bring a large pot of salted water to a boil for the pasta. Meanwhile, finely dice red onion, mince garlic, pit and halve kalamata olives, measure out capers, chop parsley, and grate parmesan. This prep ensures smooth cooking later.
2. Sear Shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Season shrimp with salt and pepper. Once butter foams, sear shrimp for 1-2 minutes per side until opaque and just cooked through. Remove shrimp to a plate and set aside to avoid overcooking.
3. Sauté Aromatics and Cook Tomato Paste: In the same skillet, add diced onion and a pinch of salt; sauté for 1-2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 1 minute to caramelize and deepen flavor.
4. Deglaze and Reduce Wine: Pour in white wine and scrape browned bits from skillet bottom. Add salt and pepper, simmer uncovered for 4-5 minutes until wine reduces by half, concentrating flavors and cooking off alcohol.
5. Add Olives, Capers, Butter; Cook Pasta: Stir in kalamata olives, capers, and butter to melt and combine. Meanwhile, add linguine to boiling water and cook according to package instructions until just al dente (about 9-10 minutes). Reserve 1/2 cup pasta water before draining.
6. Combine Pasta, Sauce, Shrimp, and Finish: Transfer drained linguine to skillet with sauce. Add reserved pasta water, shrimp, half the parsley, and half the parmesan. Toss over low heat for 1-2 minutes to coat pasta and warm shrimp. Adjust seasoning and add red pepper flakes if desired.
7. Plate and Garnish: Divide pasta among plates. Top with remaining parsley and parmesan for fresh brightness and texture. Serve immediately while hot.

Notes

• Use medium to large shrimp (21-25 count) for best texture and size.
• Do not overcook shrimp; they only need 1-2 minutes per side and will finish cooking with residual heat.
• Reserve pasta water before draining — its starch helps emulsify and thicken the sauce.
• If you don’t have white wine, substitute with chicken or vegetable broth plus a splash of lemon juice.
• Use any long pasta like spaghetti or fettuccine as alternatives to linguine.
• Pecorino Romano cheese can substitute parmesan for a sharper flavor.
• Store leftovers in an airtight container for up to 3 days; avoid freezing to maintain shrimp texture.
• Reheat gently with a splash of pasta water or broth to prevent shrimp toughness.

Keywords: pasta puttanesca, shrimp pasta, garlic pasta, Italian dinner, quick seafood pasta, kalamata olives, capers, linguine recipe, weeknight meal, white wine sauce