Shrimp Puttanesca

4 Servings

30 minutes


  • 2 tablespoons olive oil, divided
  • 1 pound uncooked shrimp, prepped
  • 1 tsp crushed red pepper flakes, divided
  • 1/4 tsp salt
  • 1 small onion, chopped
  • 2 to 3 anchovy fillets, finely chopped
  • 3 garlic cloves, minced
  • 2 cups grape or cherry tomatoes
  • 1/2 cup dry white wine or vegetable broth
  • 1/3 cup pitted Greek olives, coarsely chopped
  • 2 tsp drained capers
  • Sugar to taste
  • Chopped fresh Italian parsley
  • Hot cooked spaghetti, optional


  1. In a large skillet, heat 1 tablespoon oil; saute shrimp with 1/2 teaspoon pepper flakes until shrimp turn pink, 2-3 minutes. Stir in salt; remove from pan.
  2. In same pan, heat remaining oil over medium heat; saute onion until tender, about 2 minutes. Add anchovies, garlic and remaining pepper flakes; cook and stir until fragrant, about 1 minute. Stir in tomatoes, wine, olives and capers; bring to a boil. Reduce heat; simmer, uncovered, until tomatoes are softened and mixture is thickened, 8-10 min.
  3. Stir in shrimp. Add sugar to taste; sprinkle with parsley. If desired, serve with spaghetti.

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