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Recipe

Penne alla Puttanesca with Shrimp

Scott Phillips

Servings: 4

Anchovies are a traditional component of this classic Italian dish, but they’re optional. Shrimp, on the other hand, may not be authentic, but they’re completely at home in the spicy, briny sauce.

This recipe is easily adaptable to serve seafood-lovers and vegetarians alike: see the variation to serve one vegetarian, or check out the totally meatless version: Vegetarian Penne alla Puttanesca.

Ingredients

  • 2 Tbs. extra-virgin olive oil
  • 2 large cloves garlic, smashed and peeled
  • 1 medium yellow onion, finely chopped
  • 1 tsp. finely grated orange zest (from half a medium orange)
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup dry white wine
  • One 28-oz. can whole tomatoes, coarsely chopped, juice reserved
  • 1/3 cup pitted Kalamata olives, rinsed and quartered
  • 2 Tbs. capers, rinsed
  • Kosher salt and freshly ground black pepper
  • 8 oz. whole-grain penne pasta
  • 1 lb. medium shrimp (51 to 60 per lb.), shelled and deveined
  • 4  anchovies, finely chopped (optional)
  • 1/2 cup grated Pecorino Romano
  • 1/3 cup chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 550
      Fat Calories (kcal): 170
      Fat (g): 20
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 215
      Sodium (mg): 2840
      Carbohydrates (g): 47
      Fiber (g): 7
      Protein (g): 42

Preparation

  • Heat the oil in a 12-inch skillet over medium heat. Add the garlic and cook until golden, 2 to 3 minutes. Add the onion, orange zest, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, and capers. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer, and cook until the sauce has thickened, about 20 minutes.

    Meanwhile, bring a large pot of salted water to a boil. Add the penne and cook until al dente. Drain well.

    Add the shrimp and anchovies (if using) to the sauce in the skillet. Raise the heat to medium high and cook, stirring occasionally, until the shrimp are cooked through, 3 to 4 minutes. Season to taste with salt and pepper.  Pour the pasta into the skillet and toss with the shrimp sauce. Divide the pasta among 4 bowls. Sprinkle with cheese and parsley.

A side of Sauteed Broccoli Raab makes a lovely accompaniment.

To serve 1 vegetarian and 3 meat-lovers: Reduce the shrimp to 12 oz. and the anchovies to 3 fillets, finely chopped. After draining the pasta, toss about 1-1/3 cups in a warm serving bowl with 3/4 cup of the sauce. Sprinkle with one-quarter of the cheese and parsley. Add the shrimp and anchovies to the remaining sauce in the skillet and proceed as directed above, dividing the remaining pasta between 3 bowls and sprinkling with the remaining cheese and parsley.

Reviews

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Reviews

  • User avater
    sicilianson | 04/29/2012

    Although this sounds interesting I will not be making the dish because of the amount of sodium. 2840mg of sodium/serving is way to much,especially when the recommended amount is either 2500 or 2000 mg/Day depending on your sex and age.

  • sam0103 | 01/26/2011

    A new favorite. Prefer it served over linguine or spaghetti. Great with a Sauvignon Blanc from New Zealand, Australia or South Africa.

  • SpicyAnne | 09/02/2010

    I LOVED IT, and my FAMILY LOVED IT! really easy too. I served it with sauteed summer squash. I added my Basiks at Home Itallian Table Blend instead of the individual spices (including red pepper flake) and it was so delish. I seasoned the summer squash with Basiks at Home Key West Citrus Blend and it complimented the pasta so well. I'll definately make it again!

  • ranfran | 01/13/2010

    This was a very good recipe with the shrimp. I used 21-26 shrimp cut in half or thirds. I used about a pound and a quarter. The family loved it. Very quick and flavorful.

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