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Spicy Shrimp Puttanesca
Isabella

Spicy Shrimp Puttanesca

This Spicy Shrimp Puttanesca is a bold, briny pasta dish packed with juicy shrimp, olives, capers, garlic, and a kick of chili heat. Inspired by the classic Italian sauce, this upgraded version comes together in under 30 minutes and delivers big Mediterranean flavor with minimal effort.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

For the Pasta & Base
  • 1 lb spaghetti or linguine
  • salt for pasta water and seasoning
  • 3 tbsp extra-virgin olive oil
For the Aromatics & Flavor
  • 6 cloves garlic thinly sliced
  • 6 fillets oil-packed anchovies finely chopped
  • 1 cup Castelvetrano olives crushed and pitted
  • 3 tbsp capers drained and rinsed
  • 1 tsp crushed red pepper flakes adjust to taste
For the Sauce & Shrimp
  • ⅓ cup tomato paste
  • 1 lb large shrimp peeled and deveined
  • 2 tbsp unsalted butter
  • ½ cup fresh parsley chopped
  • ½ lemon fresh lemon juice for finishing

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook pasta until just shy of al dente. Reserve 2 cups of pasta water, then drain.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and anchovies and cook for 2–3 minutes, stirring, until anchovies dissolve into the oil.
  3. Stir in olives, capers, and red pepper flakes. Cook for 1 minute to bloom the spices.
  4. Add tomato paste and cook for about 3 minutes, stirring, until darkened and caramelized.
  5. Add shrimp and season lightly with salt. Cook for about 2 minutes until shrimp turn pink and opaque.
  6. Add drained pasta, butter, and 1 cup reserved pasta water. Toss vigorously for 2–3 minutes until sauce emulsifies and coats the pasta. Add more pasta water if needed.
  7. Remove from heat. Stir in parsley and lemon juice. Taste and adjust seasoning, then serve immediately.

Notes

This dish is best served fresh. Use gluten-free pasta if needed, and add extra pasta water when reheating to restore sauce consistency. Anchovies melt into the sauce and add umami without overpowering flavor.