Recipe Image

Quick Shrimp Puttanesca

  • 15 m
  • 15 m
Katie Webster
“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.”


    • 8 ounces refrigerated fresh linguine noodles, preferably whole-wheat
    • 1 tablespoon extra-virgin olive oil
    • 1 pound peeled and deveined large shrimp
    • 1 (15 ounce) can no-salt-added tomato sauce
    • 1¼ cups frozen quartered artichoke hearts, thawed (8 ounces)
    • ¼ cup chopped pitted Kalamata olives
    • 1 tablespoon capers, rinsed
    • ¼ teaspoon salt


  • 1 Bring a large pot of water to a boil. Cook linguine according to package instructions. Drain.
  • 2 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.
  • 3 Add the drained noodles to the sauce and stir to combine. Divide among 4 pasta bowls. Serve hot.
ALL RIGHTS RESERVED © 2019 Printed From 12/7/2019