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Pasta with Shrimp and Tomato-Caper Sauce

Photo: Jason Wallis; Styling: Lindsey Lower
Hands-on time 23 mins
Total time 28 mins
Yield

Serves 4 (serving size: 1 1/2 cups)

Capers add a briny kick to the pasta. You can also use chopped kalamata olives in their place for a meatier flavor.

Ingredients

  • 8 ounces uncooked linguine
  • 2 1/2 teaspoons olive oil, divided
  • 12 ounces medium shrimp, peeled and deveined
  • 1 cup chopped zucchini
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • 1 (28-ounce) can whole plum tomatoes, rinsed and drained
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 1 tablespoon capers, drained and chopped
  • 1/4 cup small fresh basil leaves

Nutrition Information

  • calories 340
  • fat 4.7 g
  • satfat 0.8 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 22 g
  • carbohydrate 53 g
  • fiber 4 g
  • cholesterol 107 mg
  • iron 3 mg
  • sodium 654 mg
  • calcium 99 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat; drain.

  2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add shrimp; cook 3 minutes or until done. Remove shrimp from pan.

  3. Wipe out pan with a paper towel. Return pan to medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add zucchini and onion; sauté 3 minutes. Add garlic; sauté 30 seconds. Add salt, red pepper, and tomatoes; lightly mash tomatoes with a potato masher. Reduce heat to medium, and simmer 8 minutes. Stir in broth; return to a simmer. Stir in pasta, shrimp, and capers; toss to coat. Remove pan from heat; top with basil. Serve immediately.