Quick Shrimp Puttanesca Recipe
Quick Shrimp Puttanesca
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Looking for a fast and easy weeknight dinner to help you lose weight? Look no further than Quick Shrimp Puttanesca! This Italian pasta dish is packed with protein from succulent shrimp and healthy, filling veggies like artichoke hearts. Not only does this recipe cook up in a flash, but it's also perfect for those on a diet.
One serving of Quick Shrimp Puttanese provides plenty of nutrients and only about 390 calories. So next time you're looking for a satisfying meal that won't keep you in the kitchen all night, whip up a batch of Quick Shrimp Puttanesca!Author
8 ounces Fresh chilled linguine noodles, preferably whole-wheat
1 tbsp Olive oil (extra virgin)
1 pound Large peeled and deveined shrimp
1 can (15 oz.) No-salt-added tomato sauce
1 ¼ cup Thawed frozen quartered artichoke hearts (8 ounces)
¼ cup Pitted Kalamata olives, diced
1 tbsp Rinsed capers
¼ tsp of Salt
Toss the pasta in a large saucepan of boiling water. Follow the package directions for linguine cooking. Drain.
- Meanwhile, in a large skillet, heat the oil over high heat. Add shrimp in a single layer and cook, undisturbed, until browned 2 to 3 minutes on the bottom. Pour in the tomato sauce.
- Add the artichoke hearts, olives, capers, and salt; simmer, frequently turning, for 2 to 3 minutes longer, or until the shrimp is cooked through and the artichoke hearts are heated.
- Stir in the drained noodles to mix everything. Divide the spaghetti into four bowls. Serve immediately.