Shrimp Linguine Puttanesca
INGREDIENTS
DIRECTIONS
- 2 tbsp. extra-virgin olive oil
- 1/4 c. pitted Kalamata olives
- 2 cloves garlic, chopped
- 1 tbsp. capers, rinsed
- 4 c. low-sodium chicken broth
- 1 c. marinara sauce
- 12 oz. linguine
- 1 lb. medium shrimp
- 8 oz. plum tomatoes, roughly chopped
- 1/2 c. fresh basil leaves, torn
- Freshly ground black pepper
DIRECTIONS
- Heat the oil, olives, garlic and, capers in a large deep skillet over medium heat until garlic is lightly golden brown, about 2 minutes. Remove from heat and mix in broth and marinara sauce.
- Add linguine and bring to a boil. Reduce heat and simmer, stirring often, for 10 minutes.
- Nestle shrimp in mixture and cook until opaque throughout, 3 to 4 minutes. Fold in tomatoes, basil, and 1⁄2 teaspoon pepper.
