Shrimp Puttanesca is our almost identical version of one of Italy’s most classic pasta dishes. We toss fresh noodles with salty kalamata olives, capers, and an impossibly simple tomato-based white wine sauce. The light pasta is studded with sweet plump shrimp and a sprinkling of parmesan cheese. The perfect way to get your pasta fix without a lot of guilt.
Bring a large pot of water to a rolling boil. Season generously with salt.
Heat a large skillet with high sides to a medium heat. Add olive oil and 2 teaspoons butter.
Pat the shrimp dry with paper towels. Season on both sides with a little bit of salt and pepper.
When the oil and butter are hot, add the shrimp. Cook for 1-2 minutes on each side until bright pink. Remove from the pan.
Add the red onion and 1/2 teaspoon salt to the pan. Sweat the onion for 1-2 minutes until slightly softened. Add the garlic. Cook one more minute. Stir in the tomato paste, cook for one minute. Stir in the white wine and remaining 1/2 teaspoon salt and pepper. Bring to a simmer. Continue to simmer until reduced by half.
While the wine simmers, drop the pasta in to the boiling water. If you are using dry pasta, cook until the pasta is just shy of aldente.
Add the olives and capers to the white wine sauce. Stir in remaining butter. Using tongs to transfer the pasta to the tomato and olive mixture. Toss to coat. Add 1/2 cup of starchy pasta water along with parmsan and parsley to the pasta. Continue to toss. Add the shrimp back in. Add more pasta water if necessary. Season to taste with salt and pepper. Garnish with extra parsley and parmesan.