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A classic pasta - shrimp puttanesca - showcases all the thing I love about the Mediterranean diet. Fresh linguine noodles are tossed with a impossibly simple tomato infused white wine sauce and studded with briny, salty capers and olives. With a heavy hand of garlic and a sprinkling of freshly grated parmesan cheese, this easy pasta dish manages to be utterly delicious and light and healthy at the same time. 
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Shrimp Puttanesca

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. 
Course Main Course
Cuisine Mediterranean
Keyword pasta puttanesca, shrimp puttanesca
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 servings
Calories 467kcal
Author Nicole
Cost $20

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp + 1 tsp unsalted butter, divided
  • 1 lb extra large shrimp, peeled and deveined
  • 3 large garlic cloves, minced
  • 1/2 cup finely diced red onion
  • 1/2 tsp kosher salt, divided
  • 3 tbsp tomato paste
  • 3/4 cup dry white wine
  • 1/4 tsp black pepper
  • 1/2 cup halved kalamata olives
  • 2 tbsp capers
  • 1 lb fresh linguine (dried is fine as well)
  • 1/3 cup freshly shredded or grated parmesan cheese
  • 1/4 cup finely chopped parsley
  • 1/2 cup or more starchy pasta water

Instructions

  • 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.