Spicy Shrimp and Penne With Puttanesca Sauce

The scent alone transports me back to that tiny trattoria in Rome, tucked away on a cobblestone street. Sunlight streamed through the window as I twirled my fork around a generous portion of pasta, the tangy, briny sauce clinging to each bite. The burst of spice, the sweetness of the tomatoes, and the succulent shrimp – it was a culinary symphony I’ve been trying to recreate ever since. This recipe gets me pretty darn close.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Dietary Type: Mediterranean

Ingredients

• 1 lb penne
• Coarse salt
• ¼ cup extra virgin olive oil
• 8 garlic cloves, minced
• 2 teaspoons crushed red pepper flakes
• 8-10 whole anchovy fillets
• ½ cup pitted kalamata olives, coarsely chopped
• 3-4 tablespoons capers, drained and coarsely chopped
• 1 (14 ounce) can crushed tomatoes
• 1 (14 ounce) can diced tomatoes
• 1 lb peeled and deveined shrimp
• ¼ – ½ cup fresh flat-leaf parsley, finely chopped

Equipment Needed

• Large pot
• Large skillet
• Wooden spoon

Instructions

1. Place a large pot of water on the stove and bring to a rolling boil. Add the penne and a generous pinch of coarse salt. Cook the pasta according to package directions until al dente. Once cooked, drain the pasta well, reserving about 1/2 cup of the pasta water.

2. While the pasta is cooking, heat a large skillet over medium heat. It’s important to use a skillet large enough to eventually accommodate the pasta as well as the sauce and shrimp.

3. Add the extra virgin olive oil to the heated skillet. Then, add the minced garlic, crushed red pepper flakes, and anchovy fillets. Using the back of a wooden spoon, carefully break up the anchovies, pressing them against the bottom of the pan, until they begin to melt into the oil. This process should take a few minutes. Be careful not to burn the garlic; adjust the heat as needed. The anchovies will impart a salty, umami flavor that is characteristic of puttanesca sauce.

4. Add the coarsely chopped kalamata olives and the drained and coarsely chopped capers to the skillet. Sauté for another minute or two, allowing the flavors to meld together. The capers will add a briny, slightly sour note, while the olives contribute a salty, savory element.

5. Pour in the can of crushed tomatoes and the can of diced tomatoes. Stir well to combine all the ingredients. Bring the sauce to a simmer and let it bubble gently for about 10 minutes, stirring occasionally. This allows the sauce to thicken slightly and the flavors to deepen.

6. Add the peeled and deveined shrimp to the sauce, scattering them in a single layer. This ensures that the shrimp cook evenly.

7. Cover the pan and cook the shrimp for 3-4 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. If you’re using larger shrimp, they may require a minute or two longer to cook.

8. Uncover the pan and add the freshly chopped flat-leaf parsley. Toss to combine, ensuring that the shrimp are evenly coated in the sauce. At this point, taste the sauce and adjust the seasonings to your liking. You may need to add a pinch of salt or another pinch of red pepper flakes, depending on your preference.

9. Add the drained penne to the sauce. Toss to combine, ensuring that the pasta is thoroughly coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.

10. Serve the Spicy Shrimp and Penne with Puttanesca Sauce hot. Garnish with additional fresh parsley, if desired.

Expert Tips & Tricks

• Anchovy Aversion? Don’t let the anchovies scare you! They melt into the sauce and provide an incredible depth of flavor without tasting fishy. If you’re truly opposed, you can omit them, but you’ll miss out on a key component of the puttanesca. Consider adding a pinch of sea salt and a splash of fish sauce as a substitute.

• Spice Level: Adjust the amount of crushed red pepper flakes to suit your spice preference. Start with less and add more to taste.

• Pasta Water Magic: Don’t discard the pasta water! It’s starchy and helps to create a creamy, emulsified sauce.

• Make-Ahead Tip: The sauce can be made a day ahead and stored in the refrigerator. Simply reheat and add the shrimp and pasta when you’re ready to serve.

Serving & Storage Suggestions

Serve the Spicy Shrimp and Penne with Puttanesca Sauce immediately after cooking for the best flavor and texture. A sprinkle of fresh parsley and a drizzle of extra virgin olive oil make for an attractive presentation. Crusty bread is a great accompaniment for soaking up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of water or broth if the pasta seems dry. Freezing is not recommended, as the pasta and shrimp may become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	737 kcal	N/A
Calories from Fat	180 g	25%
Total Fat	20.1 g	30%
Saturated Fat	3 g	15%
Cholesterol	227.7 mg	75%
Sodium	1320 mg	54%
Total Carbohydrate	106.3 g	35%
Dietary Fiber	16.4 g	65%
Sugars	7.6 g	30%
Protein	36.9 g	73%

Variations & Substitutions

• Gluten-Free: Use gluten-free penne pasta to make this dish gluten-free.

• Vegetarian Puttanesca: Omit the shrimp and add more vegetables, such as zucchini, bell peppers, or mushrooms.

• Spicier Version: Add a pinch of cayenne pepper or a finely chopped chili pepper to the sauce for an extra kick.

• Seafood Medley: Substitute the shrimp with a mix of seafood, such as mussels, clams, or calamari.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of pasta?
A: Absolutely! While penne is a classic choice for puttanesca, other pasta shapes like spaghetti, linguine, or bucatini would also work well.

Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can use fresh tomatoes. You’ll need about 1.5-2 pounds of fresh tomatoes, peeled, seeded, and chopped. Simmer the sauce for a longer period to allow the fresh tomatoes to break down and create a rich sauce.

Q: How do I prevent the shrimp from overcooking?
A: Watch the shrimp closely and cook them just until they turn pink and opaque. Overcooked shrimp will be tough and rubbery.

Q: Can I add wine to the sauce?
A: Yes, adding a splash of dry white wine to the sauce after sautéing the garlic and anchovies can enhance the flavor. Allow the wine to reduce slightly before adding the tomatoes.

Q: What can I serve with this dish?
A: A simple green salad and some crusty bread are great accompaniments. A light-bodied Italian white wine, such as Pinot Grigio or Vermentino, would pair well with the dish.

Final Thoughts

This Spicy Shrimp and Penne with Puttanesca Sauce is more than just a recipe; it’s a journey to a sun-drenched Italian coast. It’s an invitation to gather around the table with loved ones and savor the simple pleasures of life. So, grab your ingredients, turn up the music, and let the aromas of garlic, tomatoes, and the sea fill your kitchen. I can’t wait to hear about your culinary adventures with this dish! Buon appetito!