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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.”

Ingredients

    • 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

Directions

  • 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.
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