Better than I would expect and quick to make. I also used whole wheat pasta which was very tasty
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.
More From Health
- 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
- 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
- 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.
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