Ingredients
- 8 ounces dry linguine pasta
- 2 1/2 teaspoons olive oil (divided)
- 12 ounces medium shrimp (peeled and deveined)
- 1 cup zucchini, chopped
- 1/2 cup yellow onion, chopped
- 3 garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 can (28 ounce) whole plum tomatoes (rinsed and drained)
- 1/4 cup low-sodium chicken broth
- 1 tablespoons capers, drained and chopped
- 1/4 cup small fresh basil leaves
How to Make
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Step 1: Cook pasta according to package directions, omitting salt and fat; drain.
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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.
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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.
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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.
We hope you enjoy this recipe!
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