Shrimp and Pasta Puttanesca

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Photo by Anna Williams
Shrimp and Pasta Puttanesca 3.2 45 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 712 calories
    • Calories 23 calories from fat
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 232 mg
    • Sodium 1,661 mg
    • Protein 42 g
    • Carbohydrate 96 g
    • Sugar 8 g
    • Fiber 7 g

Cook the linguine according to the package directions. Drain.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.Turn the shrimp, add the capers, olives, and anchovies (if desired), and cook for 2 minutes more.Add the marinara sauce and cook until heated through, about 4 minutes.Divide the pasta among bowls and spoon the shrimp and puttanesca sauce over the top.

Ingredients

  1. Check 1 pound dry linguine
  2. Check 1 1/2 tablespoons olive oil
  3. Check 1 pound peeled and deveined large shrimp (fresh or frozen)
  4. Check 1/4 teaspoon black pepper
  5. Check 1 1/2 tablespoons capers, roughly chopped
  6. Check 3/4 cup kalamata olives, pitted and roughly chopped
  7. Check 2 anchovy fillets, finely chopped (optional)
  8. Check 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.

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