Puttanesca P Schetti with Shrimp
Dive into bold Mediterranean flavors with Puttanesca P Schetti with Shrimp, a vibrant twist on the classic puttanesca pasta. This irresistible dish pairs tender spaghetti with plump, juicy shrimp, all smothered in a rich tomato-based sauce brimming with briny kalamata olives, capers, and anchovy fillets. A touch of red pepper flakes and garlic adds a gentle kick, while fresh parsley brightens each bite. This easy-to-prepare recipe is ready in just 40 minutes, making it perfect for weeknight dinners or casual entertaining. Serve it with a sprinkle of parmesan for an extra layer of decadence. If you’re craving an unforgettable seafood pasta that’s packed with robust flavors, this puttanesca-inspired recipe is your answer!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb shrimp (peeled and deveined)
- 3 tbsp olive oil
- 4 cloves garlic (minced)
- 0.5 tsp red pepper flakes
- 4 pieces anchovy fillets (chopped)
- 1 can canned whole tomatoes (28 oz can)
- 0.5 cup kalamata olives (pitted and halved)
- 2 tbsp capers (rinsed and drained)
- 1 tsp dried oregano
- 0.25 cup fresh parsley (chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup parmesan cheese (grated, optional for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, warm 2 tablespoons of olive oil. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and add the minced garlic, red pepper flakes, and chopped anchovy fillets. Sauté for 1-2 minutes, stirring constantly, until fragrant.
Pour the canned tomatoes (with their juices) into the skillet. Crush the tomatoes with a wooden spoon or potato masher to break them up into smaller chunks. Bring the mixture to a simmer.
Add the kalamata olives, capers, and dried oregano to the skillet. Stir well to combine. Let the sauce simmer for 10-12 minutes, stirring occasionally, until it thickens slightly.
Season the sauce with salt and black pepper. Taste and adjust the seasoning as needed.
Return the cooked shrimp to the skillet and stir to coat them in the sauce. Cook for an additional 2-3 minutes until the shrimp are heated through.
Add the drained spaghetti to the skillet and toss to coat the pasta evenly with the sauce.
Garnish with freshly chopped parsley and serve hot. Sprinkle with grated parmesan cheese if desired.
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.3 g | 27% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 269 mg | 21% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
