Sautéed Shrimp with Penne Pasta and Puttanesca Sauce

Chef Richard 8 Servings 40 minutes

Puttanesca is an Italian sauce that sometimes includes tomatoes, onions, capers, olives and anchovies and is generally served with pasta. This version adds delicious sautéed shrimp for a quick and easy, yet hearty, pasta dish.


  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 28 ounces diced tomatoes, canned
  • 3 tablespoons Niçoise olives, pitted, chopped
  • 3 tablespoons capers, drained
  • ½ cup parsley, chopped
  • 2 teaspoons red pepper flakes
  • Salt, to taste
  • 1 pound penne pasta
  • 1 pound shrimp, peeled, deveined (31-40 count)
  • Parmesan cheese, grated, to taste (optional)


  • Bring a large pot of salted water to a boil for the pasta. Heat 1 tablespoon of the oil in a large sauté pan over low heat; add 2 teaspoon of garlic and cook, stirring, for 1 minute. Add the tomatoes, olives, capers, ¼ cup of parsley, and the red pepper flakes. Increase the heat to medium and bring the mixture to a simmer. Cook, uncovered, stirring occasionally until thickened, about 10 minutes. Set the sauce aside.
  • Meanwhile, cook the pasta in the boiling water until tender to the bite, approximately 10-12 minutes, Drain well.
  • Heat the remaining oil in a large sauté pan over medium heat. Add the reserved garlic and cook for 1 minute. Add the shrimp and the remaining parsley, sauté for 1-2 minutes and add the tomato sauce. Cook the shrimp for an additional 3-5 minutes, or until opaque in the center.
  • Add the sauce and shrimp mixture to the drained pasta and top with grated cheese if desired.