Linguine With Shrimp, Tomatoes, Olives, and Capers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pasta night gets a flavorful makeover with this shrimp linguine recipe. The olives and capers add a wonderful briny taste that goes well in this Italian-style dish. Ingredients:
12 ounces large shrimp, peeled and deveined (about 16) |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 tablespoons olive oil |
4 garlic cloves |
10 ounce uncooked linguine |
1 cup canned diced tomatoes, undrained |
3/4 cup clam juice |
1/4 cup pitted kalamata olives, halved |
2 tablespoons capers |
1/2 cup chopped italian parsley |
Directions:
1. Bring a large pot of water to a boil. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; cook 1–2 minutes or until golden.
2. Add linguine to water; cook 11 minutes or until al dente. Add shrimp to skillet, and cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a plate; cover with foil to keep warm.
3. Add tomatoes and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta; return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter, and garnish with remaining parsley.
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