Scallop and Shrimp Puttanesca
Make your family think you’re a master chef with this scallop and shrimp puttanesca recipe that comes together quickly with delectable ingredients like garlic, capers, shrimp, and scallops! Made in one pan, this simple recipe is perfect for lent or anytime shrimp is on sale.
Take advantage of sales on shrimp, scallops, and pasta to make this delicious seafood puttanesca meal for dinner.
History of Pasta Puttanesca
Pasta alla Puttanesca is a first course originating from Naples, possibly dating to the mid-20th century.
Puttanesca sauce is simple and made with black Gaeta olives, capers, garlic, chili pepper, oregano, tomatoes (with the addition of tomato paste), olive oil, and, in the end, fresh parsley. The recommended pasta for puttanesca sauce is linguine or vermicelli, but spaghetti and penne are also widely used.
The explanations for the origin of puttanesca are many, just as the sources and scholars who have tried to trace the first inventive chef who began to call this spicy dish ‘puttanesca’. Originally, it was called ‘alla marinara’; the current name began to appear after World War II. Some say that the name originated in the brothels of the Spanish Quarters (whore is puttana in Italian, hence puttanesca(.
Others claim it was invented in the 1950s in a famous Ischia restaurant one late night when a group of hungry customers asked the owner, who didn’t have many ingredients left, to make “una puttanata qualsiasi,” that is, to throw together whatever ingredients he had, to make something simple.
The owner only had some tomatoes, olives, and capers, the base for the sauce, and that’s how he came up with the puttanesca sauce. Some indeed say the modern name of this preparation refers to pasta ‘prepared as it comes’, that is, easy to cook, without frills or complicated preparation.
Pasta alla puttanesca is indeed prepared in just a few minutes, and that’s one of the secrets of its success.
Ingredients in Seafood Puttanesca
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/3 pound raw shrimp, shelled and deveined
- 1/3 pound raw scallops or scallop pieces, side muscle removed
- 2 cloves garlic, finely chopped
- 2 anchovy fillets, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 15-ounce can diced tomatoes
- 1/2 cup Kalamata olives
- 2 cups low sodium chicken broth
- 8 ounces dry spaghetti
- 2 cloves garlic, finely chopped
- 1 teaspoon coarsely-chopped capers
Optional Garnish
- minced parsley
- grated parmesan cheese
How to Make Seafood Puttanesca
Heat the oil over medium-high heat in a large sauté pan until shimmering. Season shrimp and scallops with salt and add to the pan. Sauté for 2-3 minutes each side until shrimp turns pink and scallops are well caramelized. Remove from pan and place in a covered dish.
Add the garlic, anchovy, and pepper flakes stirring constantly until fragrant, about 1 minute. Add tomatoes and chicken stock. Bring to a boil.
- Wash and drain the shrimp and scallops thoroughly. Dry with paper towels. The dryer the surface, the more caramelization (and flavor) builds.
- For an extra rich sauce, deglaze the pan with a 1/4 cup of white wine after adding the garlic, anchovy, and red pepper flakes.
- Green olives or black olives? Doesn’t matter! Use your favorite–or a bit of both!
Check out additional shrimp and scallop recipes here:
Easy One-Pan Greek Shrimp With Tomatoes and Feta Recipe
Pan-Seared Scallops With Sweet Corn and Poblano Chiles
Ingredients
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/3 pound raw shrimp shelled and deveined
- 1/3 pound raw scallops side muscle removed
- 2 cloves garlic finely chopped
- 2 anchovy fillets finely chopped
- 1/4 teaspoon red pepper flakes
- 1 15- ounce can diced tomatoes
- 1/2 cup Kalamata olives chopped
- 2 cups low sodium chicken broth
- 8 ounces dry spaghetti
- 2 cloves garlic finely chopped
- 1 teaspoon coarsely-chopped capers
Optional Garnish
- minced parsley
- grated parmesan cheese
Instructions
- Heat the oil over medium-high heat in a large sauté pan until shimmering. Season shrimp and scallops with salt and add to pan. Sauté for 2-3 minutes each side until shrimp turns pink and scallops are well caramelized. Remove from pan and place in a covered dish.
- Add the garlic, anchovy, and pepper flakes stirring constantly until fragrant, about 1 minute. Add tomatoes and chicken stock. Bring to a boil.
- Reduce the heat to medium-low and add spaghetti. Simmer uncovered, stirring occasionally, until the pasta is al dente and the sauce thickens and clings to it, about 9-10 minutes. Add the shrimp, scallops, olives, and capers, and toss to combine. Heat through for 1-2 minutes. Serve.
Notes
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