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Garlic Pasta Puttanesca with Shrimp Recipe

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★★★★★

4.6 from 123 reviews

Garlic Pasta Puttanesca with Shrimp is a vibrant Italian dish that combines plump shrimp seared in butter and olive oil with a bold, briny sauce rich in kalamata olives, capers, tomato paste, and white wine. Tossed with perfectly al dente linguine and finished with starchy pasta water, parmesan, and fresh parsley, this recipe delivers a weeknight-friendly yet elegant meal in under an hour.

Ingredients

Scale

For the Shrimp:

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

For the Pasta and Sauce:

  • 1 lb linguine (Barilla recommended for consistent al dente texture)
  • 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 black pepper
  • 1/2 cup kalamata olives (pitted and halved)
  • 3 tbsp capers
  • 2 tsp unsalted 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. Start the Pasta Water and Prepare Mise en Place: Bring a large pot of salted water to a boil to prepare for cooking the linguine. While waiting, finely dice the red onion, mince the garlic, pit and halve the kalamata olives, measure out capers, chop parsley, grate parmesan, and reserve starchy pasta water to ensure smooth cooking once shrimp searing begins.
  2. Sear the Shrimp and Set Aside: Heat olive oil and a teaspoon of butter in a large skillet over medium-high heat. Season shrimp evenly with salt and pepper. Once butter froths, add the shrimp and cook for 1-2 minutes per side until pink and just opaque. Do not overcook. Transfer shrimp to a plate and set aside.
  3. Build the Sauce Base with Aromatics and Tomato Paste: In the same skillet, add diced red onion with a pinch of salt and sauté for 1-2 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Stir in tomato paste and cook another minute to caramelize and deepen flavor.
  4. Deglaze and Reduce the Wine: Pour in dry white wine and scrape up browned bits from the skillet bottom. Add salt and pepper, then simmer uncovered for 4-5 minutes until wine reduces by half, concentrating flavor and cooking off alcohol.
  5. Cook the Pasta While Finishing the Sauce: Add kalamata olives, capers, and remaining butter to sauce; stir to melt butter and combine. Simultaneously, cook linguine in boiling water according to package instructions (9-10 minutes) until al dente. Reserve 1/2 cup starchy pasta water before draining.
  6. Emulsify and Finish the Dish: Transfer drained linguine directly into skillet with sauce. Add reserved pasta water, cooked shrimp, half the chopped parsley, and half the grated parmesan. Toss over low heat for 1-2 minutes until pasta is coated and shrimp is heated through. Adjust seasoning as desired and finish with a pinch of red pepper flakes for subtle heat.
  7. Plate and Serve: Divide pasta among serving plates or bowls. Garnish with remaining parsley and parmesan. Serve immediately while hot and shrimp remains tender.

Notes

  • Use medium to large shrimp (21-25 count per pound) for best texture and size.
  • Fully thaw and pat dry frozen shrimp before cooking to ensure a good sear.
  • Don’t overcook shrimp; they need only 1-2 minutes per side and will continue cooking slightly after removal.
  • Deglaze the pan with white wine to lift flavorful browned bits, adding depth to the sauce.
  • Reserve pasta water to emulsify the sauce, improving texture and coating ability.
  • Under-cook pasta by a minute as it will finish cooking in the sauce.
  • Substitutions can be made with other seafood, pasta varieties, or olives, adjusting salt accordingly.
  • Store leftovers in an airtight container in the fridge up to 3 days; separate shrimp and pasta if storing longer.
  • Reheat gently with added liquid to avoid overcooking shrimp and drying pasta.

Keywords: pasta puttanesca, shrimp pasta, garlic pasta, Italian dinner, weeknight dinner, seafood pasta, linguine recipe, briny sauce, capers and olives

Find it online: https://spiceupwithsophie.com/garlic-pasta-puttanesca-with-shrimp-recipe/