Easy Shrimp Puttanesca
A quick and flavorful shrimp dish with a rich sauce of garlic, olives, and capers, perfect for a weeknight dinner.
Equipment
- Large pot for cooking pasta
- Large skillet with high sides
- Tongs for mixing ingredients
Ingredients
- 1 tbsp olive oil, extra virgin (15 ml)
- 1 tbsp unsalted butter (divided, 17 g)
- 1 lb extra large shrimp (peeled and deveined, 450 g)
- 3 large garlic cloves (minced)
- ½ cup red onion (finely diced, 75 g)
- ½ tsp kosher salt (divided, 3 g)
- 3 tbsp tomato paste (45 g)
- ¾ cup dry white wine (180 ml)
- ¼ tsp black pepper (1 g)
- ½ cup kalamata olives (halved, 80 g)
- 2 tbsp capers (30 g)
- 1 lb fresh linguine (450 g)
- ⅓ cup parmesan cheese (freshly shredded or grated, 30 g)
- ¼ cup parsley (finely chopped, 15 g)
- ½ cup starchy pasta water (120 ml)
Instructions
- Start by warming the olive oil and 1 teaspoon of butter in a large skillet over medium heat. You will know it is ready when the oil shimmers and releases a nice aroma. This step sets the flavor foundation, so do not let the oil smoke.
- Add the minced garlic and diced red onion to the skillet, stirring for a few minutes until the onions are soft and translucent. The kitchen will fill with a savory aroma. Do not let them brown too much, or the flavor will turn bitter.
- Toss the shrimp into the skillet, cooking them for about 2-3 minutes until they are bright pink and slightly curled. Keep an eye on them to avoid overcooking.
- Stir in the kosher salt, pepper, and tomato paste, cooking for a minute until everything is well combined. The sauce will start to thicken as it cooks.
- Add the dry white wine and let it simmer for about 4-5 minutes until it reduces slightly. The sauce will start to smell incredible as the alcohol cooks off, giving it a richer taste.
- Fold in the kalamata olives and capers, letting them mingle in the sauce for a couple of minutes, adding bursts of briny flavor.
- While the sauce simmers, cook the fresh linguine in salted water until it is just tender. It should have a slight bite, so undercook it slightly.
- Add the cooked linguine into the skillet with the sauce, along with starchy pasta water as needed. Toss everything until the pasta is coated, making sure the sauce looks silky.
- Stir in the remaining butter, Parmesan cheese, and chopped parsley. As it melts, it will create a creamy touch, and the fresh parsley adds color. If the dish seems too thick, add more pasta water to loosen it.
Notes
Best eaten fresh, but leftovers can be stored in the refrigerator in an airtight container for up to 2 days.