Shrimp Puttanesca With Bucatini Recipe
Prep Time:
10 minutes
Cook Time:
22 minutes
Servings:
4 Servings
Ingredients
  • ½ pound bucatini
  • 5 tablespoons olive oil, divided
  • 1 pound shrimp, peeled and deveined
  • 10 ounces cherry tomatoes
  • 4 cloves garlic, minced
  • 1 tablespoon capers, roughly chopped
  • 1 (6-ounce) can black olives, drained
  • ½ teaspoon red pepper flakes
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons grated Parmesan
Directions
  1. Cook bucatini in salted boiling water per package instructions. Drain, reserving 1 cup pasta water.
  2. Heat 2 tablespoons of oil in a deep skillet over medium heat.
  3. Add the shrimp and cook until just opaque, about 1-2 minutes per side. Remove from the skillet.
  4. Add the remaining 3 tablespoons of oil and the tomatoes to the skillet.
  5. Cook until tomatoes burst, about 5-10 minutes. Crush the tomatoes with the back of a spoon.
  6. Add the garlic, capers, olives, red pepper flakes, salt, and pepper to the skillet and toss until garlic is fragrant, about 2 minutes.
  7. Return the shrimp to the skillet with the bucatini and toss to combine.
  8. Add ¼ cup of the pasta water and toss to combine. If needed, add more water a splash at a time until saucy.
  9. Toss with chopped parsley and Parmesan to serve.