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Tangy Shrimp Pasta

Tangy Shrimp Pasta

Spicy and salty olives stuffed with hot pepper or anchovies and the increased amount of garlic give this shrimp pasta a piquant taste.

For even more flavor, I like adding some capers. All these tangy additions create a new flavor dimension.

For aroma and color I am stirring in some fresh herbs, such as basil or parsley – they really work great in this pasta dish.

Personally, I prefer using parsley as I very much like the combination of shrimp, garlic, and parsley.

It takes about half an hour to prepare the Tangy shrimp pasta – this is why it is good for weekdays’ dinner. And it is dressy enough to be served on a weekend table too.

zesty shrimp pasta (10)


Tangy Shrimp Pasta


4 servings


  • 1 package of pasta of your choice (16 oz/400-500 g), penne, farfalle, shells and similar)
  • 1 lb large shrimps, peeled
  • ½ medium onion, finely chopped
  • 3-4 large cloves garlic, minced
  • 2-3 tbsp capers (optional)
  • ½ cup wine (red or white)
  • 1 can (about 14-15 oz/400-450 g) tomatoes in juice, chopped
  • ½ cup green olives stuffed with anchovies or hot pepper, coarsely chopped
  • 3-4 sprigs fresh thyme or 1 tsp dried thyme
  • 1 tsp dried marjoram
  • ½ tsp sugar (if tomatoes are sour)
  • Salt
  • Black pepper
  • 1/3 cup chopped fresh parsley
  • 1-2 tbsp olive oil
  • Extra virgin olive oil to finish
  • Parmesan for serving




If the shrimp are frozen, defrost them in a bowl with salted water and ice cubes. Peel the shrimp. Do not discard the shells, save them for a fish stock (the shells can be frozen for future use).

Cook the pasta al dente according to package directions. Save a cup of water from the pasta for a sauce.

In a deep skillet or shallow saucepan heat the olive oil.

Add the onion and cook for 5 minutes, stirring occasionally.

Add the garlic and cook for 45 seconds.

Add the capers, if using. Cook for 1-2 minutes.

Add the wine and cook for 1-2 minutes.

Add the tomatoes with juice, olives, salt, thyme, oregano and black pepper. Cook over low heat for 10 minutes.

Add ½ cup of pasta water, the shrimp and parsley; stir, cover, reduce the heat to the lowest, and cook for 3-5 minutes. Do not overcook, otherwise the shrimp will be “rubber” and lose their juiciness. The shrimp are ready as soon as they are pink.

If there is not enough sauce in the pan, add a little more pasta water.

Serve the shrimp over the pasta, drizzle with extra virgin olive oil, and, sprinkle with Parmesan cheese if desired.

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  • Tip:

If you prefer saucier pasta double the quantity of tomatoes, olives, onions and spices.


Cook with pleasure!


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