Rate this recipe
0/5
(0 Votes)
Ingredients
- pound dry linguine
- 1 1/2 tablespoons olive oil
- 1 pound peeled and deveined large shrimp (fresh or frozen)
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons capers, roughly chopped
- 3/4 cup kalamata olives, pitted and roughly chopped
- 2 anchovy fillets, finely chopped (optional)
- 1 26- to 32-ounce jar marinara sauce
Details
Servings 4
Preparation time 20mins
Cooking time 35mins
Preparation
Step 1
1.Cook the linguine according to the package directions. Drain.
2.Meanwhile, heat the oil in a large skillet over medium heat. Season the shrimp with the pepper and cook until they begin to turn pink, about 2 minutes.
3.Turn the shrimp, add the capers, olives, and anchovies (if desired), and cook for 2 minutes more.
4.Add the marinara sauce and cook until heated through, about 4 minutes.
5.Divide the pasta among bowls and spoon the shrimp and puttanesca sauce over the top.
You'll also love
- Meatloaf (Bob Evans Sausage) 0/5 (0 Votes)
- Bacon Wrapped Water Chestnuts 0/5 (0 Votes)
- Tilapia in Lemon Dill Cream Sauce 0/5 (0 Votes)
- Scalloped Potatoes 0/5 (0 Votes)
- Scallop and Mushroom Casserole 0/5 (0 Votes)
- Shrimp and Squash Casserole 3/5 (1 Votes)
- Joey's Baked Macaroni 0/5 (0 Votes)
- Bacon Wrapped Shrimp and Cheese... 0/5 (0 Votes)
Review this recipe