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Wednesday, June 29, 2011

Shrimp and Pasta

1 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

Cook the linguine according to the package directions. Drain. 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. Turn the shrimp, add the capers, olives, and anchovies (if desired), and cook for 2 minutes more. Add the marinara sauce and cook until heated through, about 4 minutes. Divide the pasta among bowls and spoon the shrimp and puttanesca sauce over the top.

recipe source: Real Simple

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