Join our community of Solution Seekers!

Shrimp and Pasta Puttanesca

Shrimp and Pasta Puttanesca
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  1. Cook the linguine according to the package directions. Drain.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes.
  3. Turn the shrimp, add the capers, olives, and anchovies (if desired), and cook for 2 minutes more.
  4. Add the marinara sauce and cook until heated through, about 4 minutes.
  5. Divide the pasta among bowls and spoon the shrimp and puttanesca sauce over the top.
By January, 2007

Nutritional Information

  • Per Serving
  • Calories 712Calories From Fat 23%
  • Fat 18g
  • Sat Fat 3g
  • Cholesterol 232mg
  • Sodium 1,661mg
  • Carbohydrate 96g
  • Fiber 7g
  • Sugar 8g
  • Protein 42g
What does this mean? See Nutrition 101 .

Quick Tip

For a variation on this recipe, serve the shrimp over instant polenta, which cooks up in less than 5 minutes, rather than pasta.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.