Shrimp with a Puttanesca Sauce


Shrimp with a Puttanesca Sauce

Servings 4


  • 1 pound Linguine, Spaghetti or Fettuccine Pasta
  • 2 lbs. Shrimp peeled, deveined, and cut in half lengthwise
  • 2 tablespoons Garlic Olive Oil or your favorite Olive Oil
  • 4 to 6 Anchovies chopped very fine
  • 2 tablespoons Capers
  • ¼ cup seeded Kalamata Olives
  • 2 tablespoons Garlic chopped, plus a teaspoon to add at the end with the shrimp
  • 1 x 28 ounce Can of Peeled Italian Tomatoes or 2 cups Tomatoes Concasse, peeled and diced tomatoes
  • 2 tablespoons Parsley chopped
  • Salt and Pepper to taste


  • Cook the pasta following the manufacturer directions
  • In a frying pan, add the olive oil when hot add anchovies, capers, olives, add the garlic and when fragrant add the tomatoes.  Cook for about 10 minutes.
  • In another frying pan, heat some more olive oil and when hot add and cook the shrimp for a couple minutes on each side or for whatever long you need to cook them all the way through.  If you have extra garlic chopped add another teaspoon at the last minute be careful not to burn it!  Adjust seasoning with salt & pepper. Sprinkle the chopped parsley.
  • To serve add a little butter to the pasta and mix it in


For the Woll Non-Stick Fry Pan:  click here
For the Laser Thermometer:  click here
For the Garlic Olive Oil:  click here
For the Capers:  click here
For the La Valle Tomatoes:  click here