Spicy Shrimp and Penne with Puttanesca Sauce
Dive into bold Mediterranean flavors with this Spicy Shrimp and Penne with Puttanesca Sauce! This vibrant dish combines tender, al dente penne pasta with succulent sautéed shrimp, all tossed in a zesty puttanesca sauce brimming with rich tomatoes, briny kalamata olives, tangy capers, and a hint of heat from crushed red pepper flakes. Anchovy fillets (optional) add a savory umami depth, while fresh parsley, basil, and a squeeze of lemon juice brighten every bite. Ready in just 35 minutes, this weekday-friendly pasta is perfect for seafood lovers seeking a spicy kick and an authentic Italian-inspired meal. Don't forget the final sprinkle of Parmesan cheese to complete this irresistible dish!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 lb shrimp (peeled and deveined)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves (minced)
- 0.5 tsp crushed red pepper flakes
- 3 anchovy fillets (optional, finely chopped)
- 1 canned diced tomatoes (14 oz can)
- 0.5 cup kalamata olives (pitted and halved)
- 2 tbsp capers (rinsed and drained)
- 2 tbsp fresh parsley (chopped, plus extra for garnish)
- 2 tbsp fresh basil leaves (chopped)
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup Parmesan cheese (grated, for topping)
Instructions
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season shrimp with salt and pepper, and sauté for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add minced garlic, crushed red pepper flakes, and anchovy fillets (if using). Cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the canned diced tomatoes (including their juices), kalamata olives, and capers. Reduce the heat to medium-low and let the sauce simmer for 8-10 minutes, stirring occasionally.
Add the cooked shrimp back into the skillet, along with chopped parsley, basil leaves, and lemon juice. Stir to combine and simmer for an additional 2 minutes.
Add the drained pasta to the skillet, tossing to coat the noodles in the sauce. If the sauce is too thick, gradually stir in the reserved pasta water until the desired consistency is reached.
Taste and adjust the seasoning with additional salt and black pepper, if needed.
Serve immediately, garnished with fresh parsley and grated Parmesan cheese.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 3.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 175 mg | 13% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 566 mg | 12% | |
*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.
