Shrimp and Pasta Puttanesca |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 pound dry linguine |
1 1/2 tablespoons olive oil |
1 pound peeled and deveined large shrimp (fresh or frozen) |
1/4 teaspoon black pepper |
1 1/2 tablespoons capers, roughly chopped |
3/4 cup kalamata olives, pitted and roughly chopped |
2 anchovy fillets, finely chopped (optional) |
1 26- to 32-ounce jar marinara sauce |
Directions:
1. Cook the linguine according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes. Turn the shrimp, add the capers, olives, and anchovies (if using), and cook for 2 minutes more. Add the marinara sauce and cook until heated through, about 4 minutes. Divide the drained pasta among individual bowls and spoon the shrimp and puttanesca sauce over the top.
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