Because refrigerated fresh pasta cooks much faster than dried pasta, this Italian pasta dish will be on the table lickety-split! Puttanesca, traditionally made with tomatoes, olives, capers, anchovies and garlic, gets a makeover with shrimp for extra protein and artichoke hearts to boost the vegetable servings (and the fiber!). If you can't find frozen artichoke hearts, sub in drained canned artichoke hearts. Source:, August 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Cook linguine according to package instructions. Drain.

  • Meanwhile, heat oil in a large skillet over high heat. Add shrimp in a single layer and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Stir in tomato sauce. Add artichoke hearts, olives, capers and salt; cook, stirring often, until the shrimp is cooked through and the artichoke hearts are hot, 2 to 3 minutes longer.

  • Add the drained noodles to the sauce and stir to combine. Divide among 4 pasta bowls. Serve hot.

Nutrition Facts

390 calories; 8 g total fat; 1 g saturated fat; 241 mg cholesterol; 629 mg sodium. 778 mg potassium; 43.4 g carbohydrates; 7.5 g fiber; 4 g sugar; 36.7 g protein; 706 IU vitamin a iu; 8 mg vitamin c; 95 mcg folate; 145 mg calcium; 2 mg iron; 80 mg magnesium; 1 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made several changes. We like spice so we added crushed garlic and used petite diced tomatoes instead of the sauce. I still felt it could use more flavor so next time I will use diced tomato with garlic and oregano. I will also add a little crushed red peppers to the olive oil before sautéing the shrimp. I topped the dish off with fresh grated Parmesan. It was quick and delicious! I will definitely make this again. Read More
Rating: 5 stars
Followed the recipe exactly. It was easy and the flavors were delicious. Read More