Linguine With Shrimp, Tomatoes, Olives, and Capers

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.

Yield: 4 servings (serving size: 1 3/4 cups)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 410
  • Fat: 8g
  • Saturated fat: 1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1g
  • Protein: 25g
  • Carbohydrate: 58g
  • Fiber: 3g
  • Cholesterol: 126mg
  • Iron: 5mg
  • Sodium: 744mg
  • Calcium: 93mg

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

Preparation

  1. 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. 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. 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.
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