Photo: Michele Michael Photo by: Photo: Michele Michael

Shrimp and Pasta Puttanesca

Real Simple JANUARY 2007

  • Yield: Makes 4 servings
  • Prep time:10 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 712
  • Calories from fat: 23%
  • Fat: 18g
  • Saturated fat: 3g
  • Cholesterol: 232mg
  • Sodium: 1,661mg
  • Carbohydrate: 96g
  • Fiber: 7g
  • Sugars: 8g
  • Protein: 42g

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Shrimp and Pasta Puttanesca recipe