Spicy Shrimp Puttanesca Recipe: Authentic Italian Flavors

INGREDIENTS

8 ounces uncooked linguine, capellini or spaghetti 1 tablespoon olive oil 12 ounces medium shrimp, peeled and deveined 4 cloves garlic, minced 3/4 teaspoon red pepper flakes 1 cup finely chopped onion 1 can (about 14 ounces) no-salt-added stewed tomatoes, undrained 2 tablespoons tomato paste 2 tablespoons chopped pitted kalamata or black olives 1 tablespoon drained capers 1/4 cup chopped fresh basil or parsley

PREPARATION:

1. Cook linguine according to package directions, omitting salt. Drain; set aside.
2. Meanwhile, heat oil in large nonstick skillet over medium high heat. Add shrimp, garlic and pepper flakes; cook and stir 3 to 4 minutes or until shrimp are opaque. Transfer shrimp mixture to bowl with slotted spoon; set aside.
3. Add onion to same skillet; cook over medium heat 5 minutes, stirring occasionally. Add tomatoes, tomato paste, olives and capers; simmer, uncovered, 5 minutes.
4. Return shrimp mixture to skillet; simmer 1 minute. Stir in basil; simmer 1 minute. Place linguine in large serving bowl; top with shrimp mixture.

This recipe appears in: Italian NUTRITIONAL INFORMATION: Serving Size: 3/4 cup shrimp sauce with 1 cup cooked linguine Sodium 482 mg Protein 26 g Fiber 5 g Carbohydrate 43 g Cholesterol 129 mg Saturated Fat 1 g Total Fat 7 g Calories from Fat 18 % Calories 343 DIETARY EXCHANGE: Vegetable 2 Starch 3 Meat 2