Shrimp Puttanesca

This shrimp puttanesca is a delicious recipe that is easy to make. Browned shrimp, salty olives, and capers with herby oregano and olive oil!

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 455kcal

Ingredients

1 pound peeled deveined shrimp
1 tablespoon extra virgin olive oil
¼ cup chopped red onion
2 tablespoons minced garlic
¼ cup white wine
½ cup green olives, pitted and chopped
½ cup kalamata olives, pitted and chopped
3 tablespoons capers
15 oz can crushed tomatoes
1 tablespoon dried oregano
½ pound fettuccine pasta
¼ cup starchy pasta water

Instructions

Heat the olive oil in a large sauté pan over medium-high heat.
While the oil is heating, bring a large pot of water to a boil for the pasta.
Add the shrimp to the pan and cook for 2 minutes. Flip the shrimp and cook for an additional 2 minutes until lightly browned. Remove the shrimp from the pan and set aside on a plate.
Add the red onion and garlic to the pan. Cook for 2 minutes, then add white wine to deglaze the pan, scraping any browned bits at the bottom of the pan with a wooden spoon.
Once the wine reduces by half, add the olives and capers. Cook for another 2 minutes.
Add the crushed tomatoes and dried oregano to the pan. Stir together and turn down the heat to medium low. Simmer the sauce for 10 minutes.
While the sauce is simmering, boil the pasta per the directions on the package for al dente.
Before draining the pasta, reserve 1⁄4 cup of starchy pasta water.
Add the cooked pasta, reserved pasta water and cooked shrimp to the sauce. Mix together over medium heat for 1 minute.

Notes

Green olives, kalamata olives, black olives can all be substituted but we really like the flavor of both the kalamata and green olives together in this recipe.

Nutrition