Shrimp Puttanesca

Shrimp puttanesca. Briefly seared jumbo shrimp paired with the most delicious tomato sauce, buttery olives and tangy capers. Nothing beats this combo!

Can’t get enough of shrimp recipes? Try my Mushroom pasta with shrimp, Spanish shrimp or Shrimp in Thai coconut curry.

Why you’ll love this shrimp puttanesca recipe

This shrimp puttanesca is an easy one-skillet dish made with just a handful of ingredients. Puttanesca is a classic Italian sauce known for its bold and robust flavors, featuring tomatoes, buttery olives, briny capers and plenty of garlic. When combined with shrimp, this dish reaches a whole new level of flavor. It’s so delicious, you’d never guess it only takes about 20 minutes to prepare!

Puttanesca sauce isn’t just for pasta! When paired with pan-seared shrimp, it creates a savory and satisfying meal that’s sure to impress everyone at your dinner table. Every bite is absolutely crave-worthy, with a saucy, herby, and deeply satisfying taste.

 

It’s a great weeknight dinner recipe, yet it’s also impressive enough to wow your guests at your next dinner party. Overall, this shrimp recipe is a delicious and easy-to-make dish that’s sure to become a family favorite.
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.

What to serve with shrimp puttanesca

This dish pairs well with a variety of sides, such as:

• Pasta
• Rice
• Bread 
• Garlic bread
• Roasted vegetables
• A big arugula side salad 
• Panzanella salad

Shrimp puttanesca ingredients 

• Shrimp: Use large or jumbo shrimp, peeled and deveined.
• Oil and Butter: Essential for searing and creating a glossy sauce.
• Seasoning: Includes freshly ground black pepper, salt, sweet paprika, garlic powder, and dried thyme.
• Garlic: Forms the flavor base. Always use freshly minced garlic instead of pre-chopped.
• Cherry Tomatoes: They break down while sautéing, creating a slightly sweet tomato sauce.
• Tomato Paste: Adds a rich tomato flavor and acts as a thickening agent.
• Capers: Provide little briny flavor bursts.
• Olives: Use your favorite green or black olives, ensuring they are of good quality, large, and have plenty of pulp. While traditional puttanesca often uses green or a mix of olives, black olives can add a unique flavor and still complement the dish well.
• Vegetable Broth: Used to deglaze the pan, helping to dissolve the flavorful bits stuck to the bottom of the skillet during cooking. Dry white wine can also be used.
• Anchovy Fillets: Add a distinct depth of flavor and saltiness to the sauce.
• Herbs: Parsley, for a fresh touch.

Helpful recipe tips

• Use crushed tomatoes, canned whole San Marzano tomatoes, or jarred puréed tomatoes instead of cherry tomatoes.
• For a variation, substitute shrimp with chicken or salmon.
• Not a fan of anchovies? Fish sauce is a great alternative!
• Looking to add more veggies? Incorporate zucchini into the dish.

How to store shrimp puttanesca

• Storage: Refrigerate leftovers in an airtight container for up to 2 days.
• Freeze: Store leftovers in airtight containers and freeze for up to 3 months. Thaw overnight and reheat over medium in a nonstick skillet.