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Shrimp and Pasta Puttanesca

Photo: Michele Michael
Prep time 10 mins
Yield Makes 4 servings

Ingredients

  • 1 pound dry linguine
  • 1 1/2 tablespoons olive oil
  • 1 pound peeled and deveined large shrimp (fresh or frozen)
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons capers, roughly chopped
  • 3/4 cup kalamata olives, pitted and roughly chopped
  • 2 anchovy fillets, finely chopped (optional)
  • 1 26- to 32-ounce jar marinara sauce

Nutrition Information

  • calories 712
  • caloriesfromfat 23 %
  • fat 18 g
  • satfat 3 g
  • cholesterol 232 mg
  • sodium 1,661 mg
  • carbohydrate 96 g
  • fiber 7 g
  • sugars 8 g
  • protein 42 g

How to Make It

  1. Cook the linguine according to the package directions.

    Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes. Turn the shrimp, add the capers, olives, and anchovies (if using), and cook for 2 minutes more. Add the marinara sauce and cook until heated through, about 4 minutes.

    Divide the drained pasta among individual bowls and spoon the shrimp and puttanesca sauce over the top.