Why You’ll Love this Mediterranean Shrimp Puttanesca
Three incredible things come together in this Mediterranean Shrimp Puttanesca that’ll make your weeknight dinner feel like a coastal Italian getaway. First, there’s the bold, briny sauce with anchovies, capers, and oil-cured olives that delivers that unmistakable puttanesca punch. Then, plump shrimp seasoned with Old Bay and lemon peel add a protein-packed twist to this classic dish. Finally, it all comes together with perfectly cooked spaghetti that soaks up every bit of that savory sauce.
What I love most is how quickly it comes together. While your pasta boils, the sauce develops those complex flavors in minutes, not hours. Can you think of a better way to transport yourself to the Mediterranean without leaving your kitchen? The vibrant grape tomatoes, fresh herbs, and that splash of vermouth elevate this from simple pasta to something truly special.
What Ingredients are in Mediterranean Shrimp Puttanesca?
This Mediterranean Shrimp Puttanesca combines the briny, bold flavors of a classic Italian puttanesca sauce with succulent shrimp for a dish that’s both elegant and satisfying. The sauce gets its distinctive character from anchovies, capers, and olives, while the shrimp adds a touch of sweetness and protein. It’s the perfect balance of flavors that transport you straight to the Mediterranean coastline with each twirl of your fork.
- 1 pound spaghetti
- 1 pound shrimp, peeled with tails left on
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon grated lemon peel
- 1/4 cup extra virgin olive oil
- 6 canned anchovy fillets
- 4 large garlic cloves, finely chopped
- 1 teaspoon crushed red pepper flakes
- 2 pints grape tomatoes
- 1/2 cup oil-cured olives, chopped
- 3 tablespoons brined capers
- 1/3 cup dry vermouth
- 1/2 cup shredded fresh basil leaves
- 1/2 cup chopped flat leaf parsley
- Salt for pasta water
When shopping for ingredients, quality matters for this flavor-packed dish. Look for large, fresh shrimp if possible, though frozen and thawed will work in a pinch. For the anchovies, oil-packed fillets in jars or tins provide the best flavor foundation. Don’t be tempted to skip them—they melt into the sauce and provide that umami depth without tasting “fishy.” As for the olives, traditional oil-cured black olives are preferred, but kalamatas can substitute if you’re in a bind. The fresh herbs are non-negotiable; their brightness cuts through the richness of this spectacular sauce.
How to Make this Mediterranean Shrimp Puttanesca
Start by bringing a large pot of salted water to a boil for your 1 lb of spaghetti. While that’s bubbling away, prep your 1 lb of shrimp by tossing them with 2 teaspoons of Old Bay Seasoning and 1 teaspoon of grated lemon peel in a bowl. This simple step infuses the shrimp with that characteristic coastal flavor that makes this dish sing. The Old Bay brings a perfect blend of spices that complements the briny, Mediterranean elements we’ll add later.
Next, heat 3 tablespoons of extra virgin olive oil in a large, deep skillet over medium heat. Add 6 canned anchovy fillets and let them melt into the oil—don’t worry, they won’t taste fishy, just rich and savory. Once melted, toss in 4 finely chopped garlic cloves and 1 teaspoon of crushed red pepper flakes, stirring for about 2 minutes until fragrant. For best results, use a quality piece from a premium seafood cookware set designed to distribute heat evenly and prevent delicate ingredients from burning.
Now for the colorful part: add 2 pints of grape tomatoes, 1/2 cup of chopped oil-cured olives, and 3 tablespoons of briny capers. Cover the skillet, lower the heat, and let everything simmer together. The tomatoes will burst and create a luscious sauce that’s punctuated with those bold Mediterranean flavors. When your pasta is al dente, drain it but save a ladleful of that starchy pasta water—it’s liquid gold for bringing the sauce together. Finish with 1/2 cup of shredded fresh basil and 1/2 cup of chopped flat-leaf parsley for that herbaceous freshness that elevates the entire dish.
Mediterranean Shrimp Puttanesca Substitutions and Variations
While our traditional recipe creates a bold Mediterranean masterpiece, let’s explore how you can make this puttanesca your own with some clever substitutions and variations.
Don’t have shrimp? Try chicken, cod, or even tofu for a vegetarian twist. The anchovy-averse can replace them with a splash of fish sauce or simply add extra capers for that briny punch. Not a fan of olives? They’re optional, though they do provide that authentic puttanesca depth.
For a lighter version, swap spaghetti with zucchini noodles or whole grain pasta. The vermouth can be replaced with white wine or even chicken broth in a pinch. And those gorgeous grape tomatoes? Regular diced tomatoes work beautifully too, or use canned when fresh aren’t at their peak. Remember, cooking is about making it work for you, not the other way around.
What to Serve with Mediterranean Shrimp Puttanesca
So you’ve whipped up this glorious pot of Mediterranean Shrimp Puttanesca—now what goes alongside it? I’m a firm believer that simple is best here. A crusty loaf of garlic bread makes the perfect companion for sopping up that tangy, briny sauce. Can’t let any of that goodness go to waste, right?
For a lighter option, try a crisp arugula salad with lemon vinaigrette and shaved parmesan. The peppery greens cut through the richness of the dish beautifully.
Want to keep it traditional? A glass of dry Italian white wine, like Pinot Grigio or Vermentino, complements those bold Mediterranean flavors. And if you’re feeling fancy, a small dish of lemon sorbet afterward cleanses the palate perfectly.
Final Thoughts
This Mediterranean Shrimp Puttanesca wraps up everything I love about coastal Italian cooking in one vibrant, flavor-packed dish. It’s that perfect balance of briny olives, pungent anchovies, and sweet tomatoes that transports me straight to a seaside table in Naples, wine glass in hand.
What makes this recipe truly special is its adaptability. Don’t have shrimp? Swap in white fish. Watching carbs? Serve it over zucchini noodles instead. The soul of puttanesca remains intact regardless.
I think the beauty of Italian cooking lies in its simplicity, letting quality ingredients speak for themselves. This dish, with its bold flavors and minimal fuss, embodies that philosophy perfectly. Sometimes the most memorable meals are the ones that come together with little effort but maximum impact.
