Description
Garlic Pasta Puttanesca with Shrimp is a vibrant Italian dish featuring plump shrimp sautéed in butter and olive oil, tossed with linguine in a bold and briny sauce made from kalamata olives, capers, tomato paste, and white wine. Finished with parmesan and fresh parsley, this recipe offers a quick yet restaurant-quality meal perfect for weeknights when you want something satisfying with minimal prep and cleanup.
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 (Kerrygold recommended)
- 1/4 tsp salt
- 1/8 tsp pepper
For the pasta and sauce:
- 1 lb linguine (Barilla brand recommended for consistent al dente)
- 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 pepper
- 1/2 cup kalamata olives (pitted and halved)
- 3 tbsp capers
- 2 tsp 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
- Start the Pasta Water and Prepare Mise en Place: Bring a large pot of salted water to a boil for the linguine. While the water heats, finely dice the red onion, mince the garlic, pit and halve the kalamata olives, measure out the capers, chop the parsley, and grate the parmesan to ensure smooth cooking later.
- 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 the shrimp with salt and pepper. When the butter foams, add shrimp and cook 1-2 minutes per side until opaque and just cooked through. Remove and set aside to avoid overcooking.
- Build the Sauce Base with Aromatics and Tomato Paste: In the same skillet, add the diced red onion with a pinch of salt and sauté 1-2 minutes until softened. Add garlic and cook 1 more minute until fragrant. Stir in tomato paste and cook for 1 minute to caramelize and deepen flavor.
- Deglaze and Reduce the Wine: Pour in the white wine, scraping up browned bits from the skillet. Season with salt and pepper, simmer uncovered for 4-5 minutes until reduced by half, concentrating flavor and cooking off alcohol.
- Cook the Pasta While Finishing the Sauce: Add kalamata olives, capers, and remaining butter to the sauce, stirring to melt. Meanwhile, cook linguine in boiling water according to package directions (9-10 minutes) until al dente. Reserve 1/2 cup pasta water before draining.
- Emulsify and Finish the Dish: Transfer cooked linguine to the skillet with sauce. Add reserved pasta water, cooked shrimp, half the parsley, and half the parmesan. Toss over low heat for 1-2 minutes until pasta is coated and shrimp heated through. Adjust seasoning and add red pepper flakes for subtle heat.
- Plate and Serve: Divide pasta among plates and top with remaining parsley and parmesan for a fresh, tangy finish. Serve immediately while hot and tender.
Notes
- Use medium to large shrimp (26-30 or 31-40 count per pound) for best texture and flavor.
- Frozen shrimp must be fully thawed and dried to avoid steaming instead of searing.
- Don’t overcook shrimp; they cook quickly and continue to cook with residual heat.
- Deglazing with white wine is essential for flavor depth; do not skip this step.
- Reserve pasta water before draining to help emulsify sauce and coat noodles.
- Under-cook pasta by one minute as it finishes cooking in the sauce.
- Substitutions are possible: other seafood or vegetarian options can replace shrimp; vegetable broth and lemon can substitute white wine.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently to avoid tough shrimp.
- Freezing is not recommended, as shrimp texture deteriorates upon freezing and reheating.
- Serving suggestions include crusty garlic bread, arugula salad with lemon vinaigrette, or roasted asparagus/broccolini.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: Pasta Puttanesca, Shrimp Pasta, Italian Dinner, Quick Weeknight Meal, Garlic Pasta, Mediterranean Seafood Pasta
