Shrimp and Bow Tie Puttanesca
Dive into the bold, briny flavors of the Mediterranean with this Shrimp and Bow Tie Puttanesca, a vibrant pasta dish that combines tender farfalle with succulent, sautéed shrimp. This quick and easy recipe brings together the zesty tang of capers, the rich umami of kalamata olives, and the subtle heat of crushed red pepper flakes, all simmered in a garlicky tomato base. Optional anchovy fillets add depth to the sauce, while fresh parsley and basil brighten every bite. Perfect for a weeknight dinner or a casual gathering, this 35-minute dish is both comforting and gourmet. Serve this savory seafood pasta with a fresh side salad and crusty bread for a complete Mediterranean-inspired meal.
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Recipe Information
Ingredients
- 12 ounces bow tie pasta (farfalle)
- 2 tablespoons olive oil
- 1 pound large shrimp, deveined and peeled
- 4 cloves garlic, minced
- 0.5 teaspoons crushed red pepper flakes
- 14.5 ounces canned diced tomatoes with their juice
- 0.5 cup kalamata olives, pitted and halved
- 2 tablespoons capers, drained
- 2 fillets anchovy fillets, finely chopped (optional)
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil leaves, chopped (optional)
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the bow tie pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium-high heat. Add the shrimp and season lightly with salt and pepper. Cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the minced garlic and crushed red pepper flakes. Sauté for 30 seconds until fragrant, being careful not to burn the garlic.
Add the diced tomatoes, kalamata olives, capers, and chopped anchovy fillets (if using) to the skillet. Stir well and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.
Return the cooked shrimp to the skillet, gently stirring to coat them with the sauce. Allow them to warm through for 1-2 minutes.
Add the cooked pasta to the skillet, tossing everything together. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Stir in the chopped parsley and fresh basil (if using). Taste and adjust seasoning with additional salt and black pepper, as needed.
Serve immediately, garnished with extra parsley or basil if desired. Enjoy your Shrimp and Bow Tie Puttanesca!
Nutrition Facts
Calories |
551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 70.7 g | 26% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 4.1 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 631 mg | 13% | |
*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.
