Pasta with Shrimp and Tomato-Caper Sauce

By cserumga

Amount per serving
Calories: 340
Fat: 4.7g
Saturated fat: 0.8g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.5g
Protein: 22g
Carbohydrate: 53g
Fiber: 4g
Cholesterol: 107mg
Iron: 3mg
Sodium: 654mg
Calcium: 99mg

Ingredients

• 8 ounces uncooked linguine
• 2 1/2 teaspoons olive oil, divided
• 12 ounces medium shrimp, peeled and deveined
• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 1 (28-ounce) can whole plum tomatoes, rinsed and drained
• 1/4 cup fat-free, lower-sodium chicken broth
• 1 tablespoon capers, drained and chopped
• 1/4 cup small fresh basil leaves

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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

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 pan.

3. Wipe out pan with a paper towel. Return pan to medium-high heat. Add remaining 1 teaspoon oil; swirl to coat. Add zucchini and onion; sauté 3 minutes. Add garlic; sauté 30 seconds. Add salt, red pepper, and tomatoes; lightly mash tomatoes with a potato masher. Reduce heat to medium, and simmer 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.