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Garlic Pasta Puttanesca with Shrimp Recipe

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★★★★★

4.8 from 79 reviews

Garlic Pasta Puttanesca with Shrimp is a flavorful Italian dish combining briny kalamata olives, capers, and a rich tomato paste sauce simmered in white wine and garlic. This one-pot meal tosses linguine with plump sautéed shrimp cooked in butter and olive oil, finished with starchy pasta water, fresh parsley, and a sprinkle of parmesan. Ready in under an hour, it’s perfect for a quick weeknight dinner that feels indulgent and vibrant.

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 preferred)
  • 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. While waiting, finely dice the red onion, mince the garlic, pit and halve the kalamata olives, measure out the capers, and chop the parsley. Grate the parmesan cheese. Preparing these in advance ensures a smooth cooking process.
  2. Sear the Shrimp and Set Aside: Heat 1.5 tablespoons olive oil and 1 teaspoon butter in a large skillet over medium-high heat. Season shrimp with salt and pepper. Once the butter foams, add the shrimp and cook 1-2 minutes per side until opaque and just cooked through. Remove shrimp and set aside to prevent overcooking.
  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 1-2 minutes until softened. Add the minced garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 1 minute to caramelize and deepen flavor, which forms a rich sauce foundation.
  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 flavors and cooking off alcohol to create a bright, savory sauce base.
  5. Cook the Pasta While Finishing the Sauce: Add kalamata olives, capers, and remaining butter to the sauce, stirring to combine and melt butter. Simultaneously, cook linguine in boiling salted water until al dente per package instructions (about 9-10 minutes). Reserve 1/2 cup pasta water before draining the pasta.
  6. Emulsify and Finish the Dish: Transfer linguine to skillet with puttanesca sauce. Add reserved pasta water to help emulsify the sauce, then add cooked shrimp, half the parsley, and half the parmesan. Toss over low heat for 1-2 minutes to coat pasta evenly and warm shrimp through. Adjust seasoning and add red pepper flakes for subtle heat if desired.
  7. Plate and Serve: Divide pasta among plates or bowls. Garnish with remaining parsley and parmesan for fresh brightness and texture. Serve immediately while hot and shrimp is tender.

Notes

  • Use medium to large shrimp (21-25 count) for best texture; thaw frozen shrimp fully and pat dry before cooking to get a good sear.
  • Don’t overcook shrimp to avoid rubbery texture; cook until just opaque and remove promptly.
  • Reserve pasta water before draining to emulsify the sauce, helping it stick to noodles better.
  • Deglaze skillet with white wine after tomato paste to lift flavorful browned bits, adding depth.
  • Substitute white wine with chicken or vegetable broth plus lemon juice if needed.
  • Olive and caper substitutions are acceptable—adjust salt accordingly due to varying saltiness.
  • Store leftovers in the fridge up to 3 days, preferably keeping shrimp and pasta separate for longer freshness.
  • Avoid freezing shrimp pasta, but if necessary, freeze up to 1 month; expect a change in texture.
  • Reheat gently with liquid to prevent drying or toughening shrimp.

Keywords: garlic pasta puttanesca, shrimp pasta recipe, Italian shrimp linguine, weeknight pasta, puttanesca sauce, seafood pasta, easy Italian dinner

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