Pasta with Shrimp and tomato-caper sauce

By suepeasley

Ingredients

• 8 oz uncooked linguine
• 2 1/2 tsp olive oil, divided
• 12 oz. medium shrimp, peeled and deveined
• 1 cup chopped zucchini
• 1/3 cup chopped onion
• 3 cloves garlic.minced
• 1/4 tsp salt
• 1/4 tsp crushed red pepper
• 1 (28 oz) can whole plum tomatoes, rinsed and drained
• 1/4 cup chicken broth
• 1 TBSP capers, drained
• 1/4 cup small fresh basil leaves

Preparation

Step 1

1. Cook pasta and drain.

2. In pan add 1 ½ tsp. oil. Add shrimp, cook 3 minutes or until done. Remove shrimp from pan.

3. Wipe pan with paper towel. Return pan to heat. Add remaining 1 tsp oil. Add zucchini and onion, sauté 3 minutes. Add garlic, salt, red pepper, tomatoes and lightly mash tomatoes with potato masher. Reduce heat not medium and simmer for 8 minutes. Stir in broth, return to a simmer. Stir in pasta and shrimp and capers, toss to coat. Remove pan from heat, top with basil and serve immediately.