Pasta With Shrimp & Tomato Caper Sauce

Prep Time
Cook Time
Ready In

"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."

Original recipe yields 4 servings


  • Serving Size: 1 (414.9 g)
  • Calories 342.8
  • Total Fat - 5.4 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 107.1 mg
  • Sodium - 759.4 mg
  • Total Carbohydrate - 57.5 g
  • Dietary Fiber - 9.5 g
  • Sugars - 6.9 g
  • Protein - 18.5 g
  • Calcium - 86.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 35.3 mg
  • Thiamin - 0.3 mg

Step 1

Cook pasta according to package directions, omitting salt and fat; drain.

Step 2

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.

Step 3

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.

Step 4

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.

Tips & Variations

No special items needed.



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.

review by:
(16 Jan 2018)


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!

review by:
(10 Oct 2016)