Pasta with Shrimp and Tomato-Caper Sauce

Photo: Jason Wallis; Styling: Lindsey Lower
Capers add a briny kick to the pasta. You can also use chopped kalamata olives in their place for a meatier flavor.

Yield:

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

Recipe from

Recipe Time

Hands-on: 23 Minutes
Total: 28 Minutes

Nutritional 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

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

Preparation

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.

Note:

Hannah Klinger,

April 2014