Easy Puttanesca with Shrimp & Cherry Tomatoes

Want to make this dish even speedier? See below for a quick cherry-tomato cutting hack.
Publish date:
shrimp cherry tomato puttanesca 1018

Recipe by Sarah Tenaglia

Start to Finish: 25 minutes

Servings: 4


  • 12 oz. cherry tomatoes, halved

  • 1 cup dry white wine

  • 14 kalamata olives, pitted and quartered

  • 4 anchovies, chopped

  • 3 tbsp. olive oil

  • 2 tbsp. tomato paste

  • 1 tbsp. capers

  • 1 tbsp. finely chopped garlic

  • 1/4 tsp. crushed red pepper

  • 20 peeled and deveined large shrimp

  • 1 tbsp. chopped fresh marjoram


In large skillet, boil tomatoes, wine, olives, anchovies, oil, tomato paste, capers, garlic, crushed red pepper, and 1/2 cup water, stirring often, until thickened, about 5 minutes. Add shrimp. Cook, stirring often, until shrimp are opaque in centers, about 4 minutes. Top with marjoram.

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