Spicy Shrimp and Penne With Puttanesca Sauce

READY IN: 50mins
Recipe by ratherbeswimmin

Rachael Ray

Top Review by Diane S

This recipe is worth 5 stars, because I did some changes in this recipe. First I used less garlic (husband does not like alot of it) and used less crushed red pepper. I like spicy food, but I think 2 tsps, of crushed red pepper maybe too much, also omitted the anchovies (we don't like them) this recipe is a favorite of ours.

Ingredients Nutrition


  1. Place a big pot of water on to boil; add in penne and salt; cook to al dente; drain.
  2. While the pasta cooks, heat a large skillet over medium heat.
  3. Add in olive oil, garlic, crushed red pepper flakes, and anchovies; break up the fish with the back of a wooden spoon until the melt into the oil.
  4. Add in the olives, capers, and tomatoes; bring the sauce to a bubble and add in the shrimp, scattering them in a single layer.
  5. Cover the pan to cook the shrimp, 3-4 minutes.
  6. Uncover the pan and add in the parsley; toss and adjust the seasonings to taste.
  7. Add drained pasta to the sauce; toss to combine and serve hot.

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