Shrimp and Pasta Puttanesca

Real Simple
Shrimp and Pasta Puttanesca Recipe
Photo: Michele Michael
Makes 4 servings


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1 pound dry linguine
1 1/2 tablespoons olive oil
1 pound peeled and deveined large shrimp (fresh or frozen)
1/4 teaspoon black pepper
1 1/2 tablespoons capers, roughly chopped
3/4 cup kalamata olives, pitted and roughly chopped
2 anchovy fillets, finely chopped (optional)
1 26- to 32-ounce jar marinara sauce


Prep: 10 Minutes

Cook the linguine according to the package directions.

Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes. Turn the shrimp, add the capers, olives, and anchovies (if using), and cook for 2 minutes more. Add the marinara sauce and cook until heated through, about 4 minutes.

Divide the drained pasta among individual bowls and spoon the shrimp and puttanesca sauce over the top.

Created date

December 2006

Nutritional Information

Calories 712
Caloriesfromfat 23 %
Fat 18 g
Satfat 3 g
Cholesterol 232 mg
Sodium 1,661 mg
Carbohydrate 96 g
Fiber 7 g
Sugars 8 g
Protein 42 g