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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 23 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 340
  • Fat: 4.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 22g
  • Carbohydrate: 53g
  • Fiber: 4g
  • Cholesterol: 107mg
  • Iron: 3mg
  • Sodium: 654mg
  • Calcium: 99mg

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. 1. Cook pasta according to package directions, omitting salt and fat; drain.
  2. 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. 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.
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