Quick Shrimp Puttanesca

Name: Quick Shrimp Puttanesca
Total time: 15 min
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; 1 ¼ cups frozen quartered artichoke hearts, thawed (8 ounces); ¼ cup chopped pitted Kalamata olives; 1 tablespoon capers, rinsed; ¼ teaspoon salt

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Total: 15 minutes

Author : Katie Webster

Ingredients

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8 ounces refrigerated fresh linguine noodles, preferably whole-wheat1 tablespoon extra-virgin olive oil1 pound peeled and deveined large shrimp1 (15 ounce) can no-salt-added tomato sauce1 ¼ cups frozen quartered artichoke hearts, thawed (8 ounces)¼ cup chopped pitted Kalamata olives1 tablespoon capers, rinsed¼ teaspoon salt

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Instructions

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Step 1

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

Step 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.

Step 3

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