This Shrimp Puttanesca is a wonderful blend of funky, briny, and savory flavors, and should be one of your goto summer recipes. Ill let you research the history of the dish, but needless to say it is one borne of simplicity. As a result, quality matters with every simple ingredient. Check out my IG for a timelapse of the creation of this Shrimp Puttanesca as well!
- 1 Pound Shrimp (removed of veins/shells/tails)
- 1 Pint Cherry Tomatoes (halved)
- 2 Cloves garlic (crushed)
- 3 Tablespoons capers
- 1/4 Cup green olives (coarsely chopped)
- 1 Cup white wine
- 1 Teaspoon anchovy paste (optional)
- 1/4 Teaspoon red pepper flake
- 4 tablespoons olive oil (divided)
- 2 Tablespoons butter
- 1/4 Cup fresh parsley (chopped fine)
- Cooked pasta or gnocchi (as shown)
- Salt and pepper
- 1 lemon (for a finishing touch)
- Place a large cast iron or sauté pan over high heat. Add in 2 tablespoons of oil and cook the shrimp, seasoning with a pinch of salt and pepper. Cook for 4/5 minutes or until cooked through. Remove from pan.
- Place same pan over medium heat. Add in remaining oil, garlic, anchovy paste, and pepper flake. Cook for one minute, stirring often. Deglaze with white wine, then add in tomatoes. Cover and cook for 4 minutes.
- Once tomatoes have cooked briefly, turn heat to low and add capers, olives, and butter. Cook for another two minutes on low, then remove from heat and toss in shrimp to coat. Serve on pasta or gnocchi and garnish with parsley and a squeeze of lemon.