Excellent and super easy to make. I added some crushed garlic to the olive oil. Next time I will use less olives and 3 or 4 anchovies. You can't really taste the anchovies but they add a nice flavor even if you ordinarily don't like them.
Shrimp and Pasta Puttanesca
Photo: Michele Michael
More From Real Simple
Amount per serving
- Calories: 712
- Calories from fat: 23%
- Fat: 18g
- Saturated fat: 3g
- Cholesterol: 232mg
- Sodium: 1,661mg
- Carbohydrate: 96g
- Fiber: 7g
- Sugars: 8g
- Protein: 42g
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Main Dishes