Shrimp Linguine Puttanesca
INGREDIENTS
  • 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
  1. 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.
  2. Add linguine and bring to a boil. Reduce heat and simmer, stirring often, for 10 minutes.
  3. Nestle shrimp in mixture and cook until opaque throughout, 3 to 4 minutes. Fold in tomatoes, basil, and 1⁄2 teaspoon pepper.
Made on
Tilda