Pasta with Shrimp and Tomato-Caper Sauce

5 Reviews
ADD YOUR REVIEW
Photo: Jason Wallis; Styling: Lindsey Lower
Hands-on Time
23 Mins
Total Time
28 Mins
Yield
Serves 4 (serving size: 1 1/2 cups)
By Hannah Klinger
April 2014
RECIPE BY Cooking Light

Capers add a briny kick to the pasta. You can also use chopped kalamata olives in their place for a meatier flavor.

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

Nutritional Information

  • Calories 340
  • Fat 4.7g
  • Satfat 0.8g
  • Monofat 2.1g
  • Polyfat 0.5g
  • Protein 22g
  • Carbohydrate 53g
  • Fiber 4g
  • Cholesterol 107mg
  • Iron 3mg
  • Sodium 654mg
  • Calcium 99mg

How to Make It

Step 1

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

Step 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.

Step 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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Ratings & Reviews

TeamCraig's Review

cookinlite2nite
July 05, 2014
This is a quick and flavorful recipe. It called for ingredients I already had on hand (used petite diced tomatoes in place of the whole Roma's) and I love that I had the whole thing put together and ready to go in the time it took to cook pasta.

LDombeck's Review

TeamCraig
March 29, 2014
Simple, easy, good, fast! My young boys ate it right up. Will be very easy come summer when zucchini and basil are plentiful in the garden. I almost always have all ingredients on hand, so good for a last minute dinner idea. I wasn't blown away by it, but it was good and I didn't have to cajole my kids to eat it. That said, I will make it again. I can't be Julia Child every night of the week ;P

A new favorite

daneanp
November 11, 2015
We loved this, a pleasant surprise.  Did not add salt or red pepper.  Instead added a little herbs de provence to the onion and zucchini mixture.  Used brown rice penne, plated it then added the rest.  This way we do freshly cooked pasta for leftovers.  Will definitely be making this again.

3 1/2 stars

sonoma1
May 11, 2016
Have made this a few times and it goes together very quickly and easily.  I wish the sauce would coat the pasta a bit more, but it is very flavorful and very filling.

cookinlite2nite's Review

LDombeck
August 17, 2014
N/A
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