August 14, 2016
Dinner, Main Dish, Shellfish,
Shrimp, Pasta, Linguine, Vegetables, Southern, Quick Meals, Weeknight Meals, Skillet, Stove Top, Low Fat, Canned Tomatoes, Zucchini more
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"Budget friendly meal! You can omit the shrimp and add feta cheese to reduce the cost even more. :) If you don't like capers, sub chopped kalamata olives to add the salty taste."
Cook pasta according to package directions, omitting salt and fat; drain.
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add shrimp; cook 3 minutes or until done. Remove shrimp from the pan.
Wipe out the pan with a paper towel. Return pan to medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add zucchini and onion; saute 3 minutes. Add garlic; saute 30 seconds. Add salt, red pepper, and tomatoes; lightly mash tomatoes with a potato masher. Reduce heat to medium, and simmer for 8 minutes.
Stir in broth; return to a simmer. Stir in pasta, shrimp and capers; toss to coat. Remove pan from heat; top with basil. Serve immediately.
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I scaled back for 1 serve and did add more onion and zucchini than stated and as we have a glut of cherry tomatoes I quartered the amount stated and used a little extra stock for the juice that would have come from the can and it made for a super delicious and quick dinner which I really enjoyed, thank you breezermom made for Pick Me tag game.
Made as directed without the basil for a very good dinner. I used 2 zucchini, so maybe a bit more than suggested and two cans of tomatoes -- so a bit more than suggested but skipped the chicken broth. Very good and enjoyed by all. Thanks for sharing!