Pasta Puttanesca with Shrimp

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About This Recipe

Pasta Puttanesca is a classic Italian dish from Naples, Italy. It features a savory, spicy, bold and briny tomato sauce, plenty of garlic and 3 signature ingredients – olives, capers, and anchovies.

The origins of this dish and name are rather interesting as the Italian word ‘puttanesca’ translates to “lady of the night”. Stories say that brothel workers made this dish to allure customers with its enticing aroma from the windows of their kitchen!

Regardless of the quirky origin tales, this Neapolitan pasta dish is incredibly flavorful and will make your mouth water with its intoxicating aromas as it cooks!

While my version of Puttanesca Pasta with Shrimp is not 100% authentic as I added more seasonings, fresh basil, and Parmigiano Reggiano cheese along with the aforementioned 3 signature ingredients, it is arguably my favorite tomato sauce pasta dish of the year and possibly all-time!

I’ve used mafaldine pasta here, which is the second most gorgeous pasta shape (second to fusilli lunghi bucati in my Creamy Miso Pasta with Shrimp which I consider the number one most alluring pasta with its beautiful curves and hole through the middle to soak in the sauce) on the planet. But you can really use any long pasta noodle shape or a short-cut pasta shape like penne!

Regardless of the pasta type you choose, the addictive flavors in the spicy tomato sauce will have you making this recipe over and again…maybe even 6 times in a month, like I did to bring you this perfected recipe!

Ingredient Notes and Substitutes

• Aromatics: Asian red shallot (or regular shallot/eschalot), fresh garlic and red chilies. I used Thai Bird’s Eye red chilies but any spicy red chili will work. Use less or omit the chili peppers for a milder dish.
• Shrimp: Any size will work but I prefer larger shrimp and use size 16/20 (which means there are 16-20 pieces per pound of shrimp) as they are juicy and more flavorful. We’ll season the shrimp with salt and pepper.
• Extra Virgin Olive Oil: Or use regular olive oil for cooking.
• Pitted Black Olives: Traditionally, Gaeta olives are used but since they are harder to track down and not usually available in mainstream supermarkets, I used black olives. Kalamata olives would also be a great option.
• Anchovies: I used anchovies in olive oil (pat-dried) and chopped it into a fine paste. They add an incredible savory depth of flavor! Anchovy paste can be substituted in a pinch but I recommend using anchovy fillets in oil from a jar or tin for the best flavor.
• Capers: I used drained non-pareil capers in vinegar which are small, delicate and about 7mm in size. Salted capers (not in vinegar or brine) can be used too. If using the latter, you don’t need to rinse off the salt but taste the sauce before seasoning with any extra salt so that it doesn’t become too salty. If your capers are quite large, chop them up into smaller pieces.
• Double Concentrated Tomato Paste: Adds robust, rich tomato flavors and a hint of sweetness.
• Calabrian Chili Sauce: A smoky, spicy and slightly tangy chili sauce that’s made with crushed Italian hot chili peppers, garlic and oil. It packs a powerful punch! It’s usually sold in glass jars and can be found at Whole Foods, Williams Sonoma and online from Amazon.
• Seasonings & Spices: Fine sea salt, black pepper, hot smoked paprika (or use sweet paprika), crushed red pepper chili flakes and ground cayenne to spice things up even more! Adjust chili flakes and cayenne to taste or leave them out for a milder flavor.
• Whole Peeled Tomatoes: I tested this dish with regular Italian canned whole peeled tomatoes and also D.O.P. certified San Marzano whole peeled tomatoes. The latter tasted much better as they have more natural sweetness to them. The regular canned whole peeled tomatoes were milder in flavor. While I do recommend San Marzano tomatoes, regular tomatoes will absolutely work. You can add a pinch of sugar to balance out the acidity if needed.
• Fresh Herbs: Fresh oregano and basil. I used fresh oregano because I had it on hand for my Tomato Basil Pasta with Burrata. But you can totally substitute with dried oregano. Fresh basil is not traditionally used but I love the sweet herbaceous notes it adds to the savory and punchy tomato sauce. Dried basil is not the same in flavor at all so simply omit the basil if you don’t have it on hand.
• Parmigiano Reggiano Cheese (or Parmesan cheese): Not typically used but I love the savory, nutty and complex flavors it further enhances the spicy tomato sauce with. Freshly grated is best but use pre-grated parmesan in a pinch.
• Mafaldine Pasta: I used mafaldine pasta even though spaghetti is traditionally used in spaghetti alla puttanesca. Any noodle-type pasta such as pappardelle, fettuccine, bucatini, and linguini will work.

How to Make Spicy Puttanesca Pasta with Shrimp – Step-by-Step

Bring a large pot of water to a rolling boil for the pasta and salt it generously.

Cook the shrimp in extra virgin olive oil and season with sea salt and black pepper (image 1). Transfer to a clean bowl and set aside. Add more oil to the pan and sauté the shallots, garlic and chilies until fragrant (image 2).

Add the tomato paste and Calabrian chili pepper sauce and mix well to combine (image 3). Mix in the chopped anchovies, olives and capers until aromatic (image 4).

Stir in the whole peeled tomatoes. Use the back of your spatula to press down on the tomatoes to help them soften and release their juices. Then use the sharp front edge to break them up in the pan (image 5). Stir in all of the seasonings and spices.

While the sauce is simmering, cook the mafaldine pasta in the prepared pot of boiling salted water until al-dente. Reserve 1 cup of pasta water towards the end of the cooking time.

Stir in the fresh oregano most of the grated Parmigiano Reggiano cheese (reserve some for garnish), and ½ cup of the reserved pasta water to the tomato sauce (image 6). Mix until the cheese has fully melted

Use tongs to transfer the cooked pasta and shrimp (image 7) and mix well to combine until everything is evenly coated in the sauce. If it looks dry, add a small splash of water and continue cooking until the sauce clings to the pasta.

Stir in most of the fresh basil and switch off the heat (image 8).

Divide evenly and garnish with the reserved Parmigiano Reggiano cheese and basil. Then serve and enjoy!

Storing and Reheating Leftovers

• Storing: Store leftovers in a sealed airtight container in the fridge for up to 2-3 days.

• Reheating: Reheat in the microwave on high for 2 minutes, stirring halfway through, until hot throughout. Alternatively, reheat in a pan on the stovetop over medium-high heat, stirring occasionally. Add a splash of water to help loosen up the sauce if needed.

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