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Linguine With Shrimp, Tomatoes, Olives, and Capers

Yunhee Kim
Prep time 10 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 3/4 cups)
Pasta night gets a flavorful makeover with this shrimp linguine recipe. The olives and capers add a wonderful briny taste that goes well in this Italian-style dish.

Ingredients

  • 12 ounces large shrimp, peeled and deveined (about 16)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 garlic cloves
  • 10 ounce uncooked linguine
  • 1 cup canned diced tomatoes, undrained
  • 3/4 cup clam juice
  • 1/4 cup pitted kalamata olives, halved
  • 2 tablespoons capers
  • 1/2 cup chopped Italian parsley

Nutrition Information

  • calories 410
  • fat 8 g
  • satfat 1 g
  • monofat 5 g
  • polyfat 1 g
  • protein 25 g
  • carbohydrate 58 g
  • fiber 3 g
  • cholesterol 126 mg
  • iron 5 mg
  • sodium 744 mg
  • calcium 93 mg

How to Make It

  1. Bring a large pot of water to a boil. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; cook 1–2 minutes or until golden.

  2. Add linguine to water; cook 11 minutes or until al dente. Add shrimp to skillet, and cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a plate; cover with foil to keep warm.

  3. Add tomatoes and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta; return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter, and garnish with remaining parsley.