Pasta Puttanesca Recipe with Shrimp
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta puttanesca with shrimp combines al dente spaghetti with a bold sauce of olives, capers, anchovies, and tomatoes topped with succulent shrimp. It's a classic Italian pasta with intense, briny flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon extra virgin olive oil
- 1 large yellow onion (chopped)
- 1 large Italian sweet pepper (chopped (or use several jalapeno peppers, chopped - red ones if you have them))
- 4 cloves garlic (chopped)
- 6 ounces chopped soppressata (if desired)
- 1 2-ounce tin flat anchovy fillets (drained)
- 1 teaspoon red pepper flakes
- 1 cup green or black olives (chopped)
- 3 tablespoons capers (drained)
- 4 pounds fresh tomatoes
- Black pepper to taste
- 3 tablespoons chopped parsley
- 2 tablespoons chopped basil
- 1 pound large shrimp (peeled and deveined)
- 1 pound spaghetti noodles (or any pasta to your preference)
- Grated Parmesan cheese for serving
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 558mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 795mg
- Calcium
- 149mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.