- 8 ounces refrigerated fresh linguine noodles, preferably whole-wheat
- 1 tablespoon extra-virgin olive oil
- 1 pound peeled and deveined large shrimp
- 1 (15 ounce) can no-salt-added tomato sauce
- 1 ¼ cups frozen quartered artichoke hearts, thawed (8 ounces)
- ¼ cup chopped pitted Kalamata olives
- 1 tablespoon capers, rinsed
- ¼ teaspoon salt
Quick Shrimp Puttanesca
Because refrigerated fresh pasta cooks much faster than dried pasta, this Italian-inspired pasta dish will be on the table lickety-split! Puttanesca—traditionally made with tomatoes, olives, capers, anchovies and garlic—gets shrimp for extra protein and artichoke hearts to boost the vegetable servings (and the fiber!). If you can't find frozen artichoke hearts, sub in drained canned artichoke hearts.
Nutrition Information
259
Calories
44g
Carbohydrates
9g
Protein
369mg
Potassium
6g
Fiber
9g
Sugar
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