My favorite pasta puttanesca recipe - bold puttanesca sauce tossed with silky pasta and lots of succulent shrimp, parmesan cheese and crusty bread, so good!
Pasta Puttanesca Recipe with Shrimp
I think puttanesca is quickly becoming one of my very favorite Italian sauce recipes to make. I DO love a good, spicy arrabbiata sauce, but there is something about puttanesca that makes you crave it not long after you'd had some.
It's all in the combination of brininess and saltiness of the anchovy fillets, the piquant capers, the richness of the soppressata, and the warmth of the chili flakes.
When you bring all of these ingredients together with fresh tomatoes and let them simmer, a unique, highly satisfying sauce develops that is like no other.
What is Puttanesca?
The word "Puttanesca" literally translates to "in the style of the whore". The story goes that this sauce originated with ladies of the night who used to make their own versions of it to entice men into their abodes.
Tempting! As you're making this sauce, allowing it to simmer, you'll understand just how tempting it can be.
Pasta Puttanesca Ingredients List (with Shrimp!)
The full recipe list with measurements is listed in the printable recipe card at the bottom of the post.
- Olive Oil.
- Vegetables. Yellow onion, Italian sweet pepper chopped (or use several jalapeno peppers, chopped - red ones if you have them), garlic, black olives, capers, lots of tomatoes.
- Soppressata. Optional, if desired.
- Anchovy Fillets.
- Herbs. Basil, parsley.
- Salt and Black Pepper. To taste.
- Shrimp. Peeled and deveined.
- Pasta. I'm using spaghetti noodles, but use your favorite.
- Parmesan Cheese. For serving.
How to Make Pasta Puttanesca with Shrimp - the Recipe Method
- Onions and Peppers. Heat a large pan to medium heat and add olive oil. Heat through. Add onion and peppers. Cook about 5 minutes to soften.
- Soppressata and Garlic. Add soppressata and garlic and cook 1 minute, stirring often.
- Anchovies and Olives. Add anchovies, red pepper flakes and olives. Mash the anchovies and stir until they incorporate into the mixture.
- Capers and Tomatoes. Add capers, tomatoes, black pepper, parsley and basil. Mix well.
- Cook the Sauce. Cover and cook about 15-20 minutes, allowing the tomatoes to break down and flavors to incorporate. You can let it simmer longer for more flavor to develop. I left mine simmer over an hour.
- Simmer the Sauce. Break up the tomatoes and stir to a rustic mix. At this point you can reduce heat to simmer while you prepare your noodles.
- Prepare the Noodles. Prepare the noodles as directed on the box, about 10 minutes or so boiling.
- Cook the Shrimp. While noodles are cooking, toss the shrimp into the sauce to cook. They only need a few minutes.
- Serve. Drain noodles and toss with the sauce. Serve with grated Parmesan cheese and chopped herbs.
Give it time for the flavors to truly develop. The longer you let it sit, the greater the flavors will be. Resist the temptation to eat too early!
Recipe Tips & Notes
Toss the shrimp into the sauce when you're close to serving. They only need a few minutes to cook through. Serve this up with your favorite prepared pasta noodles along with extra shredded parmesan cheese and some crusty bread for soaking up the sauce.
I hope you enjoy it! Extra red pepper flakes if you want it extra spicy.
Have fun! This is my version.
Try Some of These Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pasta Puttanesca Recipe with Shrimp
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion chopped
- 1 large Italian sweet pepper chopped (or use several jalapeno peppers, chopped - red ones if you have them)
- 4 cloves garlic chopped
- 6 ounces chopped soppressata if desired
- 1 2-ounce tin flat anchovy fillets drained
- 1 teaspoon red pepper flakes
- 1 cup green or black olives chopped
- 3 tablespoons capers drained
- 4 pounds fresh tomatoes peeled and chopped (or about 60 odd ounces of crushed tomatoes from cans) – I used some frozen tomatoes from our garden
- Black pepper to taste
- 3 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 1 pound large shrimp peeled and deveined
- 1 pound spaghetti noodles or any pasta to your preference
- Grated Parmesan cheese for serving
Instructions
- Heat a large pan to medium heat and add olive oil. Heat through.
- Add onion and peppers. Cook about 5 minutes to soften.
- Add soppressata and garlic and cook 1 minute, stirring often.
- Add anchovies, red pepper flakes and olives. Mash the anchovies and stir until they incorporate into the mixture.
- Add capers, tomatoes, black pepper, parsley and basil. Mix well.
- Cover and cook about 15-20 minutes, allowing the tomatoes to break down and flavors to incorporate. You can let it simmer longer for more flavor to develop. I left mine simmer over an hour.
- Break up the tomatoes and stir to a rustic mix. At this point you can reduce heat to simmer while you prepare your noodles.
- Prepare the noodles as directed on the box, about 10 minutes or so boiling.
- While noodles are cooking, toss the shrimp into the sauce to cook. They only need a few minutes.
- Drain noodles and toss with the sauce.
- Serve with grated Parmesan cheese and chopped herbs.
Notes
Nutrition Information
Ed Moder says
Great recipe! I finally got around to making this. I used one tube of anchovy paste, and ground Italian sausage instead of the soppresatta which I do not have.
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I guessed a teaspoon of red pepper flakes but this was a lot for Connie. I loved the spice.
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We both thought this was really different and we loved it. You say this serves 8, which for us is probably 6 servings. So we will have enough leftover for 2 more meals. Leftover pasta is always great.
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Mike H. says
Ed, I am very happy you've finally made it! And I’m very pleased to hear that you and Connie enjoyed it - those substitutions sound wonderful. For the spice, maybe dial it down a bit next time? I love that you’ll have leftovers to enjoy, too! Sending lots of love, and thank you for your feedback!
JonMiah Hernández says
I’ve made this for some friends and it was quite tasty. The anchovies, although optional are highly recommended. They cook down to the point where they no longer lend a fishy taste, but rather a comforting umami that make this a true Italian classic.
Michael Hultquist - Chili Pepper Madness says
Thanks so much! Super happy you enjoyed it! I agree, I love it with anchovies.