Pasta With Shrimp & Tomato Caper Sauce
Servings
Prep Time
Cook Time
Ready In
Recipe: #24703
August 14, 2016
Categories: Dinner, Main Dish, Shellfish, Shrimp, Pasta, Linguine, Vegetables, Southern, Quick Meals, Weeknight Meals, Skillet, Stove Top, Low Fat, Canned Tomatoes, Zucchini more
"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."
Ingredients
Nutritional
- 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.
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