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
Yield: Makes 4 servings
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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.
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