Shrimp and Pasta Puttanesca

Shrimp and Pasta Puttanesca
Anna Williams
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

1
pound
dry linguine
1 1/2
tablespoons
olive oil
1
pound
peeled and deveined large shrimp (fresh or frozen)
1/4
teaspoon
black pepper
1 1/2
tablespoons
capers, roughly chopped
3/4
cup
kalamata olives, pitted and roughly chopped
2
anchovy fillets, finely chopped (optional)
1
26- to 32-ounce jar marinara sauce

Directions

  1. Cook the linguine according to the package directions. Drain.
  2. Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes.
  3. Turn the shrimp, add the capers, olives, and anchovies (if desired), and cook for 2 minutes more.
  4. Add the marinara sauce and cook until heated through, about 4 minutes.
  5. Divide the pasta among bowls and spoon the shrimp and puttanesca sauce over the top.
Kate Merker
December 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 23 %
  • Fat 18 g
  • Sat Fat 3 g
  • Cholesterol 232 mg
  • Sodium 1,661 mg
  • Carbohydrate 96 g
  • Fiber 7 g
  • Sugar 8 g
  • Protein 42 g
What does this mean? See Nutrition 101.

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