🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 41 (from laksa098)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa041.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/","crawl_time":1775770144,"first_indexed_time":1774944397,"http_code":200,"src_unparsed":"com,thenaturalnurturer!\/puttanesca-inspired-pasta-with-shrimp-veggies\/ s443","src_root_hash":"13423462778980477841","history_drop_reason":null,"meta_title":"Shrimp and Veggie Pasta with Spinach, Peppers & Olives","meta_descriptions":["This shrimp and veggie pasta is a bold, puttanesca-inspired dinner with spinach, peppers, olives, and capers. Done in just over 30 minutes."],"attrs_boilerpipe_text":"Home\n»\nRecipes\n»\nDinner\n»\nPuttanesca-Inspired Shrimp and Veggie Pasta\nThis shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy…but comes together in just over 30 minutes.\nThere are certain dinners that feel like a regular Tuesday… and then there are the ones that make you feel like you absolutely nailed dinner. And that maybe *this* Tuesday is a bit special 💃🏼\nThis shrimp and veggie pasta is firmly in the second category.\nIt’s bold and briny in flavor, thanks to olives, capers, chili flakes, and your favorite tomato sauce (\nthis homemade one is mine and gets EVEN MORE veggies in\n)… very puttanesca-inspired…but with extra veggies tucked in (\nlike I do!\n) to make it feel like a complete, feel-good meal. Bell peppers soften into the sauce, spinach wilts right in, and juicy shrimp pull the whole thing together into a delicious and complete meal.\nAnd somehow, despite all that flavor, it’s still very much a weeknight situation. Some cooked pasta, one skillet, and dinner’s on the table in a little over 30 minutes. Light some candles. Be impressed with yourself. Tuesdays can be a little special too.\nLet’s make dinner together. Just you and me…\n5\nfrom 1 vote\nPuttanesca-Inspired Pasta with Shrimp and Veggies\nThis shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy … but comes together in just over 30 minutes.\n▢\n&frac12;\npound\nspaghetti\n,\nor pasta of choice\n▢\n1\npound\njumbo (26\/30) peeled and deveined shrimp\n,\ndefrosted if frozen and tails removed\n▢\n2\ntablespoons\nextra virgin olive oil\n,\ndivided + extra for pasta\n▢\n&frac14;\nteaspoon\ngarlic powder\n▢\n&frac14;\nteaspoon\nground black pepper\n▢\n1\nmedium\nred bell pepper\n,\ndiced\n▢\n&frac14;\nteaspoon\nred pepper flakes\n,\noptional and to taste\n▢\n24\nounces\njar marinara sauce\n▢\n⅓\ncup\npitted Greek-style olives\n,\ngreen, Kalamata, or a mix, drained and sliced\n▢\n2\ntablespoons\ncapers in brine\n,\ndrained and rinsed\n▢\n2\ncups\npacked baby spinach\n,\nroughly chopped after measuring\n▢\nsalt\n,\nto taste\n▢\nFresh basil or chopped parsley\n,\noptional garnish\nCook pasta in a large pot of salted water according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking then set aside.\nPat the shrimp dry with a few layers of paper towel or a clean dish towel. Toss the shrimp in 1 tablespoon of olive oil,  garlic powder, and pepper.\nHeat a large skillet over medium high heat. Add the shrimp in one layer with plenty of room around each one. Brown the shrimp on both sides, about 1 minute per side. You may have to cook them in 2 batches. If the pan is overcrowded, the shrimp will steam and not brown. Transfer the shrimp on a plate when cooked.\nAdd the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the pepper and sauté until softened, 2 to 3 minutes. Stir in the red pepper flakes, if using.\nStir in the jar of marinara sauce, olives, caper, and spinach. Cook until the spinach is wilted, 1 to 2 minutes.\nTurn off the heat then stir the cooked shrimp into the sauce to reheat. Taste the sauce and add salt and pepper as needed.\nServe the sauce over the cooked spaghetti or stir the cooked pasta into the sauce then serve. Sprinkle fresh herbs over the top, if using.\nDon’t want to use shrimp\n? Use boneless, skinless chicken breast instead. Cut the chicken into 1-inch pieces then season and cook like the shrimp in the recipe. The chicken will take a 3 to 4 minutes of total cook time to ensure it’s fully cooked through.\nYou can use any kind of pasta for this recipe\nincluding whole wheat or gluten-free.\nInstead of pepper\n, you can use grated or chopped carrot\nServing:\n2\ncups or 422g\n,\nCalories:\n439\nkcal\n,\nCarbohydrates:\n55\ng\n,\nProtein:\n33\ng\n,\nFat:\n11\ng\n,\nSaturated Fat:\n2\ng\n,\nPolyunsaturated Fat:\n2\ng\n,\nMonounsaturated Fat:\n7\ng\n,\nTrans Fat:\n0.01\ng\n,\nCholesterol:\n183\nmg\n,\nSodium:\n864\nmg\n,\nPotassium:\n1090\nmg\n,\nFiber:\n6\ng\n,\nSugar:\n9\ng\n,\nVitamin A:\n3162\nIU\n,\nVitamin C:\n54\nmg\n,\nCalcium:\n134\nmg\n,\nIron:\n4\nmg\nNutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.","attrs_markdown":"[Skip to Main Content](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#content)\n\n[![The Natural Nurturer](https:\/\/thenaturalnurturer.com\/wp-content\/themes\/naturalnurturer\/mobile-header\/logo-mobile.png)](https:\/\/thenaturalnurturer.com\/)\n\nMobile Menu Trigger\n\nMobile Search Trigger\n\n- [Home](https:\/\/thenaturalnurturer.com\/)\n- Info\n  - [About me…](https:\/\/thenaturalnurturer.com\/about\/)\n  - [Subscribe](https:\/\/thenaturalnurturer.com\/subscribe\/)\n  - [Contact](https:\/\/thenaturalnurturer.com\/contact\/)\n- Recipes\n  - Recipes by Type\n    - [Breakfast](https:\/\/thenaturalnurturer.com\/category\/recipes\/breakfast\/)\n    - [Desserts](https:\/\/thenaturalnurturer.com\/category\/recipes\/desserts\/)\n    - [Dinner](https:\/\/thenaturalnurturer.com\/category\/recipes\/dinner\/)\n    - [Dips, Sauces & Spreads](https:\/\/thenaturalnurturer.com\/category\/recipes\/dips-sauces-spreads\/)\n    - 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Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy…but comes together in just over 30 minutes.\n\n![Bowl of shrimp pasta in tomato sauce with bell peppers, spinach, olives, and capers on a marble countertop. A kitchen towel, fresh parsley in a bowl, a plate of red pepper flakes, a bowl of olives and a bottle of olive oil in the background on the countertop.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-13.jpg)\n\nThere are certain dinners that feel like a regular Tuesday… and then there are the ones that make you feel like you absolutely nailed dinner. And that maybe \\*this\\* Tuesday is a bit special 💃🏼\n\nThis shrimp and veggie pasta is firmly in the second category.\n\nIt’s bold and briny in flavor, thanks to olives, capers, chili flakes, and your favorite tomato sauce (*[this homemade one is mine and gets EVEN MORE veggies in](https:\/\/thenaturalnurturer.com\/30-minute-vegetable-sauce\/)*)… very puttanesca-inspired…but with extra veggies tucked in (*like I do\\!*) to make it feel like a complete, feel-good meal. Bell peppers soften into the sauce, spinach wilts right in, and juicy shrimp pull the whole thing together into a delicious and complete meal.\n\nAnd somehow, despite all that flavor, it’s still very much a weeknight situation. Some cooked pasta, one skillet, and dinner’s on the table in a little over 30 minutes. Light some candles. Be impressed with yourself. Tuesdays can be a little special too.\n\n## Let’s make dinner together. Just you and me…\n[Jump to Recipe Instructions](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#recipe)\n\n![All ingredients for shrimp and veggie pasta arranged on a countertop prior to preparing.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![All ingredients for shrimp and veggie pasta arranged on a countertop prior to preparing.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-1.jpg)\n\nStart by gathering the ingredients.\n\n![Spaghetti cooking in a pot of boiling water on a stovetop.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![Spaghetti cooking in a pot of boiling water on a stovetop.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-2.jpg)\n\nCook the pasta in salted water.\n\n![Shrimp cooking in a stainless-steel skillet on a stovetop. Fresh parsley and a bottle of olive oil sit on the countertop near the stove.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![Shrimp cooking in a stainless-steel skillet on a stovetop. Fresh parsley and a bottle of olive oil sit on the countertop near the stove.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-4.jpg)\n\nCook the shrimp in a skillet.\n\n![Diced bell peppers sautéing in a skillet on a stovetop with a wooden spoon. Fresh parsley and a bottle of olive oil sit on the countertop next to the stove.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![Diced bell peppers sautéing in a skillet on a stovetop with a wooden spoon. Fresh parsley and a bottle of olive oil sit on the countertop next to the stove.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-6.jpg)\n\nRemove the shrimp and set aside. Cook the bell peppers in the pan.\n\n![Marinara sauce, sautéed bell peppers, spinach, olives, and capers in a skillet on the stove. Fresh parsley and a bottle of olive oil sit on the counter next to the stovetop.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![Marinara sauce, sautéed bell peppers, spinach, olives, and capers in a skillet on the stove. Fresh parsley and a bottle of olive oil sit on the counter next to the stovetop.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-7.jpg)\n\nAdd in the marinara sauce, olives, capers, and spinach.\n\n![Shrimp being stirred into a veggie and marinara mixture in a skillet by hand using a wooden spoon. Fresh parsley and a bottle of olive oil sit on the countertop next to the stovetop.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![Shrimp being stirred into a veggie and marinara mixture in a skillet by hand using a wooden spoon. Fresh parsley and a bottle of olive oil sit on the countertop next to the stovetop.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-9.jpg)\n\nAdd the shrimp back in and stir everything together.\n\n![Cooked spaghetti and shrimp being tossed together with tomato sauce and cooked vegetables in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![Cooked spaghetti and shrimp being tossed together with tomato sauce and cooked vegetables in a skillet.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-10.jpg)\n\nAdd the cooked pasta to the pan.\n\n![Shrimp and veggie pasta tossed together in a skillet. Tongs sit in the pasta. The skillet sits on the counter near a kitchen towel, a bowl of olives, a bottle of olive oil, and some fresh basil.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![Shrimp and veggie pasta tossed together in a skillet. Tongs sit in the pasta. The skillet sits on the counter near a kitchen towel, a bowl of olives, a bottle of olive oil, and some fresh basil.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-19.jpg)\n\nToss everything together until coated in the sauce.\n\n![A pair of hands holds a white plate filled with shrimp and veggie pasta topped with some sprigs of fresh basil. The plate sits on a countertop surrounded by a bowl of marinated green olives and some sprigs of fresh basil and parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%201024%201536'%3E%3C\/svg%3E)\n\n![A pair of hands holds a white plate filled with shrimp and veggie pasta topped with some sprigs of fresh basil. The plate sits on a countertop surrounded by a bowl of marinated green olives and some sprigs of fresh basil and parsley.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-28.jpg)\n\n![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n![](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-16-500x500.jpg)\n\n5 from 1 vote\n\n## Puttanesca-Inspired Pasta with Shrimp and Veggies\nYield: 4 servings\n\nPrep Time: 15 minutes mins\n\nCook Time: 18 minutes mins\n\nCuisine: American, Italian\n\nCourse: Main Course\n\nAuthor: [Taesha Butler](https:\/\/thenaturalnurturer.com\/about\/)\n\nThis shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy … but comes together in just over 30 minutes.\n\n[Print Recipe](https:\/\/thenaturalnurturer.com\/wprm_print\/puttanesca-inspired-pasta-with-shrimp-and-veggies) [Pin Recipe](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fthenaturalnurturer.com%2Fputtanesca-inspired-pasta-with-shrimp-veggies%2F&media=https%3A%2F%2Fthenaturalnurturer.com%2Fwp-content%2Fuploads%2F2026%2F03%2FPuttanesca-InspiredPastawithShrimpVeggies-16.jpg&description=Puttanesca-Inspired+Pasta+with+Shrimp+and+Veggies&is_video=false) [Leave a Review](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#commentform)\n\n### Ingredients 1x 2x 3x\n- ▢\n  \\&frac12; pound   spaghetti , or pasta of choice\n- ▢\n  1 pound   jumbo (26\/30) peeled and deveined shrimp, defrosted if frozen and tails removed\n- ▢\n  2 tablespoons   extra virgin olive oil, divided + extra for pasta\n- ▢\n  \\&frac14; teaspoon   garlic powder\n- ▢\n  \\&frac14; teaspoon   ground black pepper\n- ▢\n  1 medium   red bell pepper, diced\n- ▢\n  \\&frac14; teaspoon   red pepper flakes, optional and to taste\n- ▢\n  24 ounces   jar marinara sauce\n- ▢\n  ⅓ cup   pitted Greek-style olives, green, Kalamata, or a mix, drained and sliced\n- ▢\n  2 tablespoons   capers in brine, drained and rinsed\n- ▢\n  2 cups   packed baby spinach, roughly chopped after measuring\n- ▢\n  salt , to taste\n- ▢\n  Fresh basil or chopped parsley, optional garnish\n\n### Instructions\n- Cook pasta in a large pot of salted water according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking then set aside.\n- Pat the shrimp dry with a few layers of paper towel or a clean dish towel. Toss the shrimp in 1 tablespoon of olive oil, garlic powder, and pepper.\n- Heat a large skillet over medium high heat. Add the shrimp in one layer with plenty of room around each one. Brown the shrimp on both sides, about 1 minute per side. You may have to cook them in 2 batches. If the pan is overcrowded, the shrimp will steam and not brown. Transfer the shrimp on a plate when cooked.\n- Add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the pepper and sauté until softened, 2 to 3 minutes. Stir in the red pepper flakes, if using.\n- Stir in the jar of marinara sauce, olives, caper, and spinach. Cook until the spinach is wilted, 1 to 2 minutes.\n- Turn off the heat then stir the cooked shrimp into the sauce to reheat. Taste the sauce and add salt and pepper as needed.\n- Serve the sauce over the cooked spaghetti or stir the cooked pasta into the sauce then serve. Sprinkle fresh herbs over the top, if using.\n\n### Notes\n- **Don’t want to use shrimp**? Use boneless, skinless chicken breast instead. Cut the chicken into 1-inch pieces then season and cook like the shrimp in the recipe. The chicken will take a 3 to 4 minutes of total cook time to ensure it’s fully cooked through.\n- **You can use any kind of pasta for this recipe** including whole wheat or gluten-free.\n- **Instead of pepper**, you can use grated or chopped carrot\n\nServing: 2cups or 422g, Calories: 439kcal, Carbohydrates: 55g, Protein: 33g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0\\.01g, Cholesterol: 183mg, Sodium: 864mg, Potassium: 1090mg, Fiber: 6g, Sugar: 9g, Vitamin A: 3162IU, Vitamin C: 54mg, Calcium: 134mg, Iron: 4mg\n\nNutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.\n\n[Dinner](https:\/\/thenaturalnurturer.com\/category\/recipes\/dinner\/) [Nut-Free](https:\/\/thenaturalnurturer.com\/category\/dietary-preference\/nut-free\/) [Bell Pepper](https:\/\/thenaturalnurturer.com\/tag\/bell-pepper\/) [Spinach](https:\/\/thenaturalnurturer.com\/tag\/spinach\/)\n\n*published on* Mar 23, 2026\n\n[2 comments](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#comments)  [Leave a comment »](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#respond)\n\n[*« Previous Post*Veggie and Sausage Protein Breakfast Biscuits](https:\/\/thenaturalnurturer.com\/veggie-loaded-protein-breakfast-biscuits\/)\n\n[*Next Post »* Veggie-Loaded Homemade Pizza Rolls (with pepperoni)](https:\/\/thenaturalnurturer.com\/veggie-loaded-homemade-pizza-rolls-with-pepperoni\/)\n\n5 from 1 vote\n\n### Leave a comment & rate this recipe [Cancel reply](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#respond)\n### Comments\n## 2 comments on “Puttanesca-Inspired Shrimp and Veggie Pasta”\n[Leave a comment »](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#reply-title)\n\n1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n   \n   ![](https:\/\/secure.gravatar.com\/avatar\/18b1d92136c91ed61b28243aa002f81131cfac09f187d840d0180d6c501627fd?s=60&d=blank&r=g)\n   \n   **Tammy Shelly** —\n   \n   March 25, 2026 @ 7:07 pm\n   \n   [Reply](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#comment-44385)\n   \n   ![5 stars](data:image\/gif;base64,R0lGODdhAQABAPAAAP\/\/\/wAAACwAAAAAAQABAEACAkQBADs=)  \n    A new favorite! Amazing. Tastes like a fancy restaurant meal. I always keep shrimp on hand and other ingredients are staples so I could make the recipe without getting groceries.\n   - ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E)\n     \n     ![](https:\/\/secure.gravatar.com\/avatar\/60dcec9f91aa9ef3b7081c16c65fb5d2e53a5b62a062ec1295ce58e52c102cf1?s=60&d=blank&r=g)\n     \n     **[Taesha Butler](https:\/\/thenaturalnurturer.com\/about\/)** —\n     \n     March 26, 2026 @ 6:56 am\n     \n     [Reply](https:\/\/thenaturalnurturer.com\/puttanesca-inspired-pasta-with-shrimp-veggies\/#comment-44390)\n     \n     Oh yayyyyyyy! So glad you loved it Tammy! I always have shrimp in the freezer and loved that this could be a tasty little “no grocery run” dinner\\!\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20760%20520'%3E%3C\/svg%3E)![](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2024\/06\/taesha-thenaturalnurturer-1-760x520.png)](https:\/\/thenaturalnurturer.com\/about\/ \"More About Me\")\n\n## Hi, I’m Taesha\\!\nHi! I’m Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how\\!\n\n[More About Me](https:\/\/thenaturalnurturer.com\/about\/)\n\n## Subscribe Now get *new recipes* via email:\nNever miss a new veggie-loaded recipe or natural living rambling.\n\n## Reader Favorites\n[![Perfectly Roasted Yukon Gold Potatoes served in a big white bowl](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20252%20336'%3E%3C\/svg%3E)![Perfectly Roasted Yukon Gold Potatoes served in a big white bowl](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2022\/12\/roasted-yukon-potatoes-7-of-7-252x336.jpg) Perfectly Roasted Yukon Gold Potatoes](https:\/\/thenaturalnurturer.com\/perfectly-roasted-yukon-gold-potatoes\/)\n\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20252%20336'%3E%3C\/svg%3E)![](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2021\/05\/MorningGloryMuffins-13-1-252x336.jpg) Healthy Morning Glory Breakfast 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Please try again.","attrs_readable_markdown":"[Home](https:\/\/thenaturalnurturer.com\/) » [Recipes](https:\/\/thenaturalnurturer.com\/category\/recipes\/) » [Dinner](https:\/\/thenaturalnurturer.com\/category\/recipes\/dinner\/) » Puttanesca-Inspired Shrimp and Veggie Pasta\n\nThis shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy…but comes together in just over 30 minutes.\n\n![Bowl of shrimp pasta in tomato sauce with bell peppers, spinach, olives, and capers on a marble countertop. A kitchen towel, fresh parsley in a bowl, a plate of red pepper flakes, a bowl of olives and a bottle of olive oil in the background on the countertop.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-13.jpg)\n\nThere are certain dinners that feel like a regular Tuesday… and then there are the ones that make you feel like you absolutely nailed dinner. And that maybe \\*this\\* Tuesday is a bit special 💃🏼\n\nThis shrimp and veggie pasta is firmly in the second category.\n\nIt’s bold and briny in flavor, thanks to olives, capers, chili flakes, and your favorite tomato sauce (*[this homemade one is mine and gets EVEN MORE veggies in](https:\/\/thenaturalnurturer.com\/30-minute-vegetable-sauce\/)*)… very puttanesca-inspired…but with extra veggies tucked in (*like I do\\!*) to make it feel like a complete, feel-good meal. Bell peppers soften into the sauce, spinach wilts right in, and juicy shrimp pull the whole thing together into a delicious and complete meal.\n\nAnd somehow, despite all that flavor, it’s still very much a weeknight situation. Some cooked pasta, one skillet, and dinner’s on the table in a little over 30 minutes. Light some candles. Be impressed with yourself. Tuesdays can be a little special too.\n\n## Let’s make dinner together. Just you and me…\n![A pair of hands holds a white plate filled with shrimp and veggie pasta topped with some sprigs of fresh basil. The plate sits on a countertop surrounded by a bowl of marinated green olives and some sprigs of fresh basil and parsley.](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-28.jpg)\n\n![](https:\/\/thenaturalnurturer.com\/wp-content\/uploads\/2026\/03\/Puttanesca-InspiredPastawithShrimpVeggies-16-500x500.jpg)\n\n5 from 1 vote\n\n## Puttanesca-Inspired Pasta with Shrimp and Veggies\nThis shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy … but comes together in just over 30 minutes.\n\n- ▢\n  \\&frac12; pound   spaghetti , or pasta of choice\n- ▢\n  1 pound   jumbo (26\/30) peeled and deveined shrimp, defrosted if frozen and tails removed\n- ▢\n  2 tablespoons   extra virgin olive oil, divided + extra for pasta\n- ▢\n  \\&frac14; teaspoon   garlic powder\n- ▢\n  \\&frac14; teaspoon   ground black pepper\n- ▢\n  1 medium   red bell pepper, diced\n- ▢\n  \\&frac14; teaspoon   red pepper flakes, optional and to taste\n- ▢\n  24 ounces   jar marinara sauce\n- ▢\n  ⅓ cup   pitted Greek-style olives, green, Kalamata, or a mix, drained and sliced\n- ▢\n  2 tablespoons   capers in brine, drained and rinsed\n- ▢\n  2 cups   packed baby spinach, roughly chopped after measuring\n- ▢\n  salt , to taste\n- ▢\n  Fresh basil or chopped parsley, optional garnish\n\n- Cook pasta in a large pot of salted water according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking then set aside.\n- Pat the shrimp dry with a few layers of paper towel or a clean dish towel. Toss the shrimp in 1 tablespoon of olive oil, garlic powder, and pepper.\n- Heat a large skillet over medium high heat. Add the shrimp in one layer with plenty of room around each one. Brown the shrimp on both sides, about 1 minute per side. You may have to cook them in 2 batches. If the pan is overcrowded, the shrimp will steam and not brown. Transfer the shrimp on a plate when cooked.\n- Add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the pepper and sauté until softened, 2 to 3 minutes. Stir in the red pepper flakes, if using.\n- Stir in the jar of marinara sauce, olives, caper, and spinach. Cook until the spinach is wilted, 1 to 2 minutes.\n- Turn off the heat then stir the cooked shrimp into the sauce to reheat. Taste the sauce and add salt and pepper as needed.\n- Serve the sauce over the cooked spaghetti or stir the cooked pasta into the sauce then serve. Sprinkle fresh herbs over the top, if using.\n\n- **Don’t want to use shrimp**? Use boneless, skinless chicken breast instead. Cut the chicken into 1-inch pieces then season and cook like the shrimp in the recipe. The chicken will take a 3 to 4 minutes of total cook time to ensure it’s fully cooked through.\n- **You can use any kind of pasta for this recipe** including whole wheat or gluten-free.\n- **Instead of pepper**, you can use grated or chopped carrot\n\nServing: 2cups or 422g, Calories: 439kcal, Carbohydrates: 55g, Protein: 33g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0\\.01g, Cholesterol: 183mg, Sodium: 864mg, Potassium: 1090mg, Fiber: 6g, Sugar: 9g, Vitamin A: 3162IU, Vitamin C: 54mg, Calcium: 134mg, Iron: 4mg\n\nNutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.","meta_canonical":null}

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Meta Title	Shrimp and Veggie Pasta with Spinach, Peppers & Olives
Meta Description	This shrimp and veggie pasta is a bold, puttanesca-inspired dinner with spinach, peppers, olives, and capers. Done in just over 30 minutes.
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Boilerpipe Text	Home » Recipes » Dinner » Puttanesca-Inspired Shrimp and Veggie Pasta This shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy…but comes together in just over 30 minutes. There are certain dinners that feel like a regular Tuesday… and then there are the ones that make you feel like you absolutely nailed dinner. And that maybe this Tuesday is a bit special 💃🏼 This shrimp and veggie pasta is firmly in the second category. It’s bold and briny in flavor, thanks to olives, capers, chili flakes, and your favorite tomato sauce ( this homemade one is mine and gets EVEN MORE veggies in )… very puttanesca-inspired…but with extra veggies tucked in ( like I do! ) to make it feel like a complete, feel-good meal. Bell peppers soften into the sauce, spinach wilts right in, and juicy shrimp pull the whole thing together into a delicious and complete meal. And somehow, despite all that flavor, it’s still very much a weeknight situation. Some cooked pasta, one skillet, and dinner’s on the table in a little over 30 minutes. Light some candles. Be impressed with yourself. Tuesdays can be a little special too. Let’s make dinner together. Just you and me… 5 from 1 vote Puttanesca-Inspired Pasta with Shrimp and Veggies This shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy … but comes together in just over 30 minutes. ▢ ½ pound spaghetti , or pasta of choice ▢ 1 pound jumbo (26/30) peeled and deveined shrimp , defrosted if frozen and tails removed ▢ 2 tablespoons extra virgin olive oil , divided + extra for pasta ▢ ¼ teaspoon garlic powder ▢ ¼ teaspoon ground black pepper ▢ 1 medium red bell pepper , diced ▢ ¼ teaspoon red pepper flakes , optional and to taste ▢ 24 ounces jar marinara sauce ▢ ⅓ cup pitted Greek-style olives , green, Kalamata, or a mix, drained and sliced ▢ 2 tablespoons capers in brine , drained and rinsed ▢ 2 cups packed baby spinach , roughly chopped after measuring ▢ salt , to taste ▢ Fresh basil or chopped parsley , optional garnish Cook pasta in a large pot of salted water according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking then set aside. Pat the shrimp dry with a few layers of paper towel or a clean dish towel. Toss the shrimp in 1 tablespoon of olive oil, garlic powder, and pepper. Heat a large skillet over medium high heat. Add the shrimp in one layer with plenty of room around each one. Brown the shrimp on both sides, about 1 minute per side. You may have to cook them in 2 batches. If the pan is overcrowded, the shrimp will steam and not brown. Transfer the shrimp on a plate when cooked. Add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the pepper and sauté until softened, 2 to 3 minutes. Stir in the red pepper flakes, if using. Stir in the jar of marinara sauce, olives, caper, and spinach. Cook until the spinach is wilted, 1 to 2 minutes. Turn off the heat then stir the cooked shrimp into the sauce to reheat. Taste the sauce and add salt and pepper as needed. Serve the sauce over the cooked spaghetti or stir the cooked pasta into the sauce then serve. Sprinkle fresh herbs over the top, if using. Don’t want to use shrimp ? Use boneless, skinless chicken breast instead. Cut the chicken into 1-inch pieces then season and cook like the shrimp in the recipe. The chicken will take a 3 to 4 minutes of total cook time to ensure it’s fully cooked through. You can use any kind of pasta for this recipe including whole wheat or gluten-free. Instead of pepper , you can use grated or chopped carrot Serving: 2 cups or 422g , Calories: 439 kcal , Carbohydrates: 55 g , Protein: 33 g , Fat: 11 g , Saturated Fat: 2 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 7 g , Trans Fat: 0.01 g , Cholesterol: 183 mg , Sodium: 864 mg , Potassium: 1090 mg , Fiber: 6 g , Sugar: 9 g , Vitamin A: 3162 IU , Vitamin C: 54 mg , Calcium: 134 mg , Iron: 4 mg Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.
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[Recommended Products](http://amazon.com/shop/influencer-d0e3aa87) - [Subscribe](https://thenaturalnurturer.com/subscribe/) [Home](https://thenaturalnurturer.com/) » [Recipes](https://thenaturalnurturer.com/category/recipes/) » [Dinner](https://thenaturalnurturer.com/category/recipes/dinner/) » Puttanesca-Inspired Shrimp and Veggie Pasta # Puttanesca-Inspired Shrimp and Veggie Pasta ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2040%2040'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/60dcec9f91aa9ef3b7081c16c65fb5d2e53a5b62a062ec1295ce58e52c102cf1?s=40&d=blank&r=g) By [Taesha Butler](https://thenaturalnurturer.com/about/ "Visit Taesha Butler’s website") on March 23, 2026 [Jump to Recipe](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#recipe) 5 from 1 vote ![](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Shrimp-and-veggie-PINTEREST-720x1080.png) This shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy…but comes together in just over 30 minutes. ![Bowl of shrimp pasta in tomato sauce with bell peppers, spinach, olives, and capers on a marble countertop. A kitchen towel, fresh parsley in a bowl, a plate of red pepper flakes, a bowl of olives and a bottle of olive oil in the background on the countertop.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-13.jpg) There are certain dinners that feel like a regular Tuesday… and then there are the ones that make you feel like you absolutely nailed dinner. And that maybe \this\ Tuesday is a bit special 💃🏼 This shrimp and veggie pasta is firmly in the second category. It’s bold and briny in flavor, thanks to olives, capers, chili flakes, and your favorite tomato sauce ([this homemade one is mine and gets EVEN MORE veggies in](https://thenaturalnurturer.com/30-minute-vegetable-sauce/))… very puttanesca-inspired…but with extra veggies tucked in (like I do\!) to make it feel like a complete, feel-good meal. Bell peppers soften into the sauce, spinach wilts right in, and juicy shrimp pull the whole thing together into a delicious and complete meal. And somehow, despite all that flavor, it’s still very much a weeknight situation. Some cooked pasta, one skillet, and dinner’s on the table in a little over 30 minutes. Light some candles. Be impressed with yourself. Tuesdays can be a little special too. ## Let’s make dinner together. Just you and me… [Jump to Recipe Instructions](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#recipe) ![All ingredients for shrimp and veggie pasta arranged on a countertop prior to preparing.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![All ingredients for shrimp and veggie pasta arranged on a countertop prior to preparing.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-1.jpg) Start by gathering the ingredients. ![Spaghetti cooking in a pot of boiling water on a stovetop.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![Spaghetti cooking in a pot of boiling water on a stovetop.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-2.jpg) Cook the pasta in salted water. ![Shrimp cooking in a stainless-steel skillet on a stovetop. Fresh parsley and a bottle of olive oil sit on the countertop near the stove.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![Shrimp cooking in a stainless-steel skillet on a stovetop. Fresh parsley and a bottle of olive oil sit on the countertop near the stove.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-4.jpg) Cook the shrimp in a skillet. ![Diced bell peppers sautéing in a skillet on a stovetop with a wooden spoon. Fresh parsley and a bottle of olive oil sit on the countertop next to the stove.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![Diced bell peppers sautéing in a skillet on a stovetop with a wooden spoon. Fresh parsley and a bottle of olive oil sit on the countertop next to the stove.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-6.jpg) Remove the shrimp and set aside. Cook the bell peppers in the pan. ![Marinara sauce, sautéed bell peppers, spinach, olives, and capers in a skillet on the stove. Fresh parsley and a bottle of olive oil sit on the counter next to the stovetop.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![Marinara sauce, sautéed bell peppers, spinach, olives, and capers in a skillet on the stove. Fresh parsley and a bottle of olive oil sit on the counter next to the stovetop.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-7.jpg) Add in the marinara sauce, olives, capers, and spinach. ![Shrimp being stirred into a veggie and marinara mixture in a skillet by hand using a wooden spoon. Fresh parsley and a bottle of olive oil sit on the countertop next to the stovetop.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![Shrimp being stirred into a veggie and marinara mixture in a skillet by hand using a wooden spoon. Fresh parsley and a bottle of olive oil sit on the countertop next to the stovetop.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-9.jpg) Add the shrimp back in and stir everything together. ![Cooked spaghetti and shrimp being tossed together with tomato sauce and cooked vegetables in a skillet.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![Cooked spaghetti and shrimp being tossed together with tomato sauce and cooked vegetables in a skillet.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-10.jpg) Add the cooked pasta to the pan. ![Shrimp and veggie pasta tossed together in a skillet. Tongs sit in the pasta. The skillet sits on the counter near a kitchen towel, a bowl of olives, a bottle of olive oil, and some fresh basil.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![Shrimp and veggie pasta tossed together in a skillet. Tongs sit in the pasta. The skillet sits on the counter near a kitchen towel, a bowl of olives, a bottle of olive oil, and some fresh basil.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-19.jpg) Toss everything together until coated in the sauce. ![A pair of hands holds a white plate filled with shrimp and veggie pasta topped with some sprigs of fresh basil. The plate sits on a countertop surrounded by a bowl of marinated green olives and some sprigs of fresh basil and parsley.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%201024%201536'%3E%3C/svg%3E) ![A pair of hands holds a white plate filled with shrimp and veggie pasta topped with some sprigs of fresh basil. The plate sits on a countertop surrounded by a bowl of marinated green olives and some sprigs of fresh basil and parsley.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-28.jpg) ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ![](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-16-500x500.jpg) 5 from 1 vote ## Puttanesca-Inspired Pasta with Shrimp and Veggies Yield: 4 servings Prep Time: 15 minutes mins Cook Time: 18 minutes mins Cuisine: American, Italian Course: Main Course Author: [Taesha Butler](https://thenaturalnurturer.com/about/) This shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy … but comes together in just over 30 minutes. [Print Recipe](https://thenaturalnurturer.com/wprm_print/puttanesca-inspired-pasta-with-shrimp-and-veggies) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fthenaturalnurturer.com%2Fputtanesca-inspired-pasta-with-shrimp-veggies%2F&media=https%3A%2F%2Fthenaturalnurturer.com%2Fwp-content%2Fuploads%2F2026%2F03%2FPuttanesca-InspiredPastawithShrimpVeggies-16.jpg&description=Puttanesca-Inspired+Pasta+with+Shrimp+and+Veggies&is_video=false) [Leave a Review](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#commentform) ### Ingredients 1x 2x 3x - ▢ \½ pound spaghetti , or pasta of choice - ▢ 1 pound jumbo (26/30) peeled and deveined shrimp, defrosted if frozen and tails removed - ▢ 2 tablespoons extra virgin olive oil, divided + extra for pasta - ▢ \¼ teaspoon garlic powder - ▢ \¼ teaspoon ground black pepper - ▢ 1 medium red bell pepper, diced - ▢ \¼ teaspoon red pepper flakes, optional and to taste - ▢ 24 ounces jar marinara sauce - ▢ ⅓ cup pitted Greek-style olives, green, Kalamata, or a mix, drained and sliced - ▢ 2 tablespoons capers in brine, drained and rinsed - ▢ 2 cups packed baby spinach, roughly chopped after measuring - ▢ salt , to taste - ▢ Fresh basil or chopped parsley, optional garnish ### Instructions - Cook pasta in a large pot of salted water according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking then set aside. - Pat the shrimp dry with a few layers of paper towel or a clean dish towel. Toss the shrimp in 1 tablespoon of olive oil, garlic powder, and pepper. - Heat a large skillet over medium high heat. Add the shrimp in one layer with plenty of room around each one. Brown the shrimp on both sides, about 1 minute per side. You may have to cook them in 2 batches. If the pan is overcrowded, the shrimp will steam and not brown. Transfer the shrimp on a plate when cooked. - Add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the pepper and sauté until softened, 2 to 3 minutes. Stir in the red pepper flakes, if using. - Stir in the jar of marinara sauce, olives, caper, and spinach. Cook until the spinach is wilted, 1 to 2 minutes. - Turn off the heat then stir the cooked shrimp into the sauce to reheat. Taste the sauce and add salt and pepper as needed. - Serve the sauce over the cooked spaghetti or stir the cooked pasta into the sauce then serve. Sprinkle fresh herbs over the top, if using. ### Notes - Don’t want to use shrimp? Use boneless, skinless chicken breast instead. Cut the chicken into 1-inch pieces then season and cook like the shrimp in the recipe. The chicken will take a 3 to 4 minutes of total cook time to ensure it’s fully cooked through. - You can use any kind of pasta for this recipe including whole wheat or gluten-free. - Instead of pepper, you can use grated or chopped carrot Serving: 2cups or 422g, Calories: 439kcal, Carbohydrates: 55g, Protein: 33g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0\.01g, Cholesterol: 183mg, Sodium: 864mg, Potassium: 1090mg, Fiber: 6g, Sugar: 9g, Vitamin A: 3162IU, Vitamin C: 54mg, Calcium: 134mg, Iron: 4mg Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe. [Dinner](https://thenaturalnurturer.com/category/recipes/dinner/) [Nut-Free](https://thenaturalnurturer.com/category/dietary-preference/nut-free/) [Bell Pepper](https://thenaturalnurturer.com/tag/bell-pepper/) [Spinach](https://thenaturalnurturer.com/tag/spinach/) published on Mar 23, 2026 [2 comments](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#comments) [Leave a comment »](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#respond) [« Previous PostVeggie and Sausage Protein Breakfast Biscuits](https://thenaturalnurturer.com/veggie-loaded-protein-breakfast-biscuits/) [Next Post » Veggie-Loaded Homemade Pizza Rolls (with pepperoni)](https://thenaturalnurturer.com/veggie-loaded-homemade-pizza-rolls-with-pepperoni/) 5 from 1 vote ### Leave a comment & rate this recipe [Cancel reply](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#respond) ### Comments ## 2 comments on “Puttanesca-Inspired Shrimp and Veggie Pasta” [Leave a comment »](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#reply-title) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/18b1d92136c91ed61b28243aa002f81131cfac09f187d840d0180d6c501627fd?s=60&d=blank&r=g) Tammy Shelly — March 25, 2026 @ 7:07 pm [Reply](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#comment-44385) ![5 stars](data:image/gif;base64,R0lGODdhAQABAPAAAP///wAAACwAAAAAAQABAEACAkQBADs=) A new favorite! Amazing. Tastes like a fancy restaurant meal. I always keep shrimp on hand and other ingredients are staples so I could make the recipe without getting groceries. - ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) ![](https://secure.gravatar.com/avatar/60dcec9f91aa9ef3b7081c16c65fb5d2e53a5b62a062ec1295ce58e52c102cf1?s=60&d=blank&r=g) [Taesha Butler](https://thenaturalnurturer.com/about/) — March 26, 2026 @ 6:56 am [Reply](https://thenaturalnurturer.com/puttanesca-inspired-pasta-with-shrimp-veggies/#comment-44390) Oh yayyyyyyy! So glad you loved it Tammy! I always have shrimp in the freezer and loved that this could be a tasty little “no grocery run” dinner\! [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20viewBox='0%200%20760%20520'%3E%3C/svg%3E)![](https://thenaturalnurturer.com/wp-content/uploads/2024/06/taesha-thenaturalnurturer-1-760x520.png)](https://thenaturalnurturer.com/about/ "More About Me") ## Hi, I’m Taesha\! Hi! I’m Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how\! 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Readable Markdown	[Home](https://thenaturalnurturer.com/) » [Recipes](https://thenaturalnurturer.com/category/recipes/) » [Dinner](https://thenaturalnurturer.com/category/recipes/dinner/) » Puttanesca-Inspired Shrimp and Veggie Pasta This shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy…but comes together in just over 30 minutes. ![Bowl of shrimp pasta in tomato sauce with bell peppers, spinach, olives, and capers on a marble countertop. A kitchen towel, fresh parsley in a bowl, a plate of red pepper flakes, a bowl of olives and a bottle of olive oil in the background on the countertop.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-13.jpg) There are certain dinners that feel like a regular Tuesday… and then there are the ones that make you feel like you absolutely nailed dinner. And that maybe \this\ Tuesday is a bit special 💃🏼 This shrimp and veggie pasta is firmly in the second category. It’s bold and briny in flavor, thanks to olives, capers, chili flakes, and your favorite tomato sauce ([this homemade one is mine and gets EVEN MORE veggies in](https://thenaturalnurturer.com/30-minute-vegetable-sauce/))… very puttanesca-inspired…but with extra veggies tucked in (like I do\!) to make it feel like a complete, feel-good meal. Bell peppers soften into the sauce, spinach wilts right in, and juicy shrimp pull the whole thing together into a delicious and complete meal. And somehow, despite all that flavor, it’s still very much a weeknight situation. Some cooked pasta, one skillet, and dinner’s on the table in a little over 30 minutes. Light some candles. Be impressed with yourself. Tuesdays can be a little special too. ## Let’s make dinner together. Just you and me… ![A pair of hands holds a white plate filled with shrimp and veggie pasta topped with some sprigs of fresh basil. The plate sits on a countertop surrounded by a bowl of marinated green olives and some sprigs of fresh basil and parsley.](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-28.jpg) ![](https://thenaturalnurturer.com/wp-content/uploads/2026/03/Puttanesca-InspiredPastawithShrimpVeggies-16-500x500.jpg) 5 from 1 vote ## Puttanesca-Inspired Pasta with Shrimp and Veggies This shrimp and veggie pasta is about to become one of your favorite easy weeknight dinners. Perfectly cooked shrimp is tossed in a bold, puttanesca-inspired tomato sauce with bell peppers, spinach, olives, and capers for a meal that feels restaurant-worthy … but comes together in just over 30 minutes. - ▢ \½ pound spaghetti , or pasta of choice - ▢ 1 pound jumbo (26/30) peeled and deveined shrimp, defrosted if frozen and tails removed - ▢ 2 tablespoons extra virgin olive oil, divided + extra for pasta - ▢ \¼ teaspoon garlic powder - ▢ \¼ teaspoon ground black pepper - ▢ 1 medium red bell pepper, diced - ▢ \¼ teaspoon red pepper flakes, optional and to taste - ▢ 24 ounces jar marinara sauce - ▢ ⅓ cup pitted Greek-style olives, green, Kalamata, or a mix, drained and sliced - ▢ 2 tablespoons capers in brine, drained and rinsed - ▢ 2 cups packed baby spinach, roughly chopped after measuring - ▢ salt , to taste - ▢ Fresh basil or chopped parsley, optional garnish - Cook pasta in a large pot of salted water according to package instructions. Drain and toss with a drizzle of olive oil to prevent sticking then set aside. - Pat the shrimp dry with a few layers of paper towel or a clean dish towel. Toss the shrimp in 1 tablespoon of olive oil, garlic powder, and pepper. - Heat a large skillet over medium high heat. Add the shrimp in one layer with plenty of room around each one. Brown the shrimp on both sides, about 1 minute per side. You may have to cook them in 2 batches. If the pan is overcrowded, the shrimp will steam and not brown. Transfer the shrimp on a plate when cooked. - Add the remaining tablespoon of olive oil to the pan and reduce the heat to medium. Add the pepper and sauté until softened, 2 to 3 minutes. Stir in the red pepper flakes, if using. - Stir in the jar of marinara sauce, olives, caper, and spinach. Cook until the spinach is wilted, 1 to 2 minutes. - Turn off the heat then stir the cooked shrimp into the sauce to reheat. Taste the sauce and add salt and pepper as needed. - Serve the sauce over the cooked spaghetti or stir the cooked pasta into the sauce then serve. Sprinkle fresh herbs over the top, if using. - Don’t want to use shrimp? Use boneless, skinless chicken breast instead. Cut the chicken into 1-inch pieces then season and cook like the shrimp in the recipe. The chicken will take a 3 to 4 minutes of total cook time to ensure it’s fully cooked through. - You can use any kind of pasta for this recipe including whole wheat or gluten-free. - Instead of pepper, you can use grated or chopped carrot Serving: 2cups or 422g, Calories: 439kcal, Carbohydrates: 55g, Protein: 33g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0\.01g, Cholesterol: 183mg, Sodium: 864mg, Potassium: 1090mg, Fiber: 6g, Sugar: 9g, Vitamin A: 3162IU, Vitamin C: 54mg, Calcium: 134mg, Iron: 4mg Nutritional information provided here is only an estimate shared for convenience and as a courtesy. Information will vary based on ingredients + brands used to create the recipe.
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