Health

Linguine With Shrimp, Tomatoes, Olives, and Capers

linguine-shrimp-tomatoes Yunhee Kim

Ingredients

  • 12 ounces large shrimp, peeled and deveined (about 16)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 4 garlic cloves
  • 10 ounce uncooked linguine
  • 1 cup canned diced tomatoes, undrained
  • 3/4 cup clam juice
  • 1/4 cup pitted kalamata olives, halved
  • 2 tablespoons capers
  • 1/2 cup chopped Italian parsley

Preparation


1. Bring a large pot of water to a boil. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; cook 1–2 minutes or until golden.

2. Add linguine to water; cook 11 minutes or until al dente. Add shrimp to skillet, and cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a plate; cover with foil to keep warm.

3. Add tomatoes and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta; return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter, and garnish with remaining parsley.


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  • Pasta night gets a flavorful makeover with this shrimp linguine recipe. The olives and capers add a wonderful briny taste that goes well in this Italian-style dish.
  • Yield: 4 servings (serving size: 1 3/4 cups)

Nutritional Information

Calories per serving: 410
Fat per serving: 8g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 25g
Carbohydrate per serving: 58g
Fiber per serving: 3g
Cholesterol per serving: 126mg
Iron per serving: 5mg
Sodium per serving: 744mg
Calcium per serving: 93mg

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