Ingredients

1 lb shrimp (peeled and deveined, 21-25 count for best size)

1.5 tbsp olive oil

3 tsp butter (unsalted recommended)

1/4 tsp salt

1/8 tsp pepper

1 lb linguine

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 (such as Pinot Grigio)

1 tsp salt

1/2 tsp pepper

1/2 cup kalamata olives (pitted and halved)

3 tbsp capers

2 tsp butter

1/2 cup reserved pasta water

1/3 cup parmesan cheese (grated)

1/4 cup fresh parsley (chopped)

1/4 tsp red pepper flakes

Instructions

Step 1: Bring a large pot of salted water to a boil. While waiting, prepare your mise en place by finely dicing the red onion, mincing garlic, pitting and halving the olives, measuring capers, chopping parsley, and grating parmesan.

Step 2: Heat olive oil and 1 teaspoon butter in a large skillet over medium-high heat. Season shrimp with salt and pepper. When the butter foams, add shrimp and cook 1-2 minutes per side until opaque. Remove shrimp and set aside.

Step 3: In the same skillet, add diced red onion with a pinch of salt and sauté for 1-2 minutes until softened. Add garlic and cook 1 minute until fragrant. Stir in tomato paste and cook 1 minute to caramelize and deepen flavor.

Step 4: Pour in white wine, scraping up browned bits from the pan. Add salt and pepper, then simmer uncovered for 4-5 minutes until the wine reduces by half.

Step 5: Stir in olives, capers, and remaining butter to the sauce. Meanwhile, cook linguine in boiling water until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water before draining.

Step 6: Transfer linguine to the skillet with sauce. Add reserved pasta water, cooked shrimp, half the parsley, and half the parmesan. Toss over low heat 1-2 minutes to coat and warm through. Adjust seasoning and add red pepper flakes if desired.

Step 7: Divide pasta among plates and top with remaining parsley and parmesan. Serve immediately while hot and shrimp is tender.

Tips & Variations

Use medium to large shrimp (26-30 or 31-40 count) for best texture; thaw frozen shrimp completely and pat dry before cooking.

Swap shrimp for scallops, white fish chunks, or canned tuna; omit seafood for a vegetarian version.

If no white wine is available, substitute with chicken or vegetable broth plus a tablespoon of lemon juice.

Any long pasta like spaghetti or fettuccine works well; short pasta like penne is an option but less traditional.

Replace kalamata olives with green or black olives, adjusting salt as needed.

Pecorino Romano can substitute parmesan for a sharper flavor.

Try fresh basil instead of parsley for a different but delicious herbal note.

Avoid overcooking shrimp by cooking 1-2 minutes per side and removing promptly to prevent rubberiness.

Storage

Store leftover pasta puttanesca in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, consume within 1-2 days. If possible, store shrimp and pasta separately. Freezing is not recommended as shrimp can become rubbery. To reheat, warm gently in a skillet with a splash of pasta water or broth or microwave with added liquid, stirring halfway through to prevent drying out. Avoid overheating the shrimp during reheating.

FAQs

What kind of shrimp should I use for this recipe?

Choose medium to large shrimp, ideally in the 21-25 count per pound range. Make sure shrimp is peeled and deveined for quick cooking. Thaw frozen shrimp fully and pat dry to ensure they sear nicely rather than steam.

Can I make this dish without white wine?

Yes, you can substitute the white wine with chicken or vegetable broth mixed with a tablespoon of lemon juice to maintain acidity and brightness in the sauce.