Capers add a briny kick to the pasta. You can also use chopped kalamata olives in their place for a meatier flavor.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
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.
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.
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