Description
A savory shrimp puttanesca dish featuring sautéed shrimp, olives, and capers, served with linguine.
Ingredients
Scale
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp unsalted butter
- 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
- 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
- 1/3 cup freshly shredded or grated parmesan cheese
- 1/4 cup finely chopped parsley
- 1/2 cup or more starchy pasta water
Instructions
- Sauté Garlic & Anchovies: Start by sautéing minced garlic and anchovy fillets in olive oil until fragrant, which should take about a minute. You will know it is ready when the garlic turns golden and the anchovies break down. Just watch closely; you do not want the garlic to burn or get bitter.
- Add Tomatoes & Simmer: Stir in diced tomatoes, along with a few olives and capers, and let it bubble gently. It should smell deliciously savory and take about 10 minutes to reduce slightly. This simmering time helps the flavors meld, so resist the urge to rush it or you might miss out on the depth of flavor.
- Cook Shrimp Carefully: Toss in the shrimp and cook until they turn pink, which should only take about 2-3 minutes. The shrimp should feel tender when poked. Be careful not to overcook them; they will become rubbery if you do.
- Combine with Pasta: Once the shrimp are cooked, mix in your cooked pasta along with a splash of reserved pasta water. It will give the dish a nice saucy consistency, so do not skip this step. Just remember, if the sauce feels too thick, add more pasta water to loosen it up.
- Finish with Herbs: Sprinkle fresh parsley on top just before serving. It will add a pop of freshness and color that is irresistible. Make sure to do this last; adding herbs too early can cause them to lose their bright flavor.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Do not overcook the shrimp; it should only take 2-3 minutes to cook it perfectly.
- Use high-quality parmesan for the best flavor.
- Reserve pasta water to adjust sauce consistency.
- Reheat gently in a skillet over low heat, adding a little water or olive oil to prevent sticking.
- Serve with garlic bread for a complete meal.
- Pair with a simple green salad for freshness.
- Sprinkle extra parmesan on top before serving.
- Substitute zucchini noodles for a low-carb option.
- Add spinach or arugula for extra greens.
- Include red pepper flakes for a spicy kick.
- For the best flavor, using high-quality parmesan can make a noticeable difference in your shrimp puttanesca.
- If using dried pasta, make sure to cook it slightly less than the package instructions to avoid overcooking.
- If pasta is clumping after cooking, a quick toss with a little olive oil right after draining will keep it separate.
Nutrition
- Serving Size: 1 serving
- Calories: 467
- Sugar: 3g
- Sodium: 1189mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 200mg