SPICY SHRIMP PUTTANESCA
From spinach1948 14 years ago
- 30 minutes to make
- Serves 4
Puttanesca is usually a very salty dish. This version has been modified to a much lower sodium of 537mg . It can be lowered by looking for a low sodium tomato paste and low sodium olives.
Ingredients
- 8oz uncooked linguine, Capellini or spaghetti shopping list
- 1 Tbs. olive oil shopping list
- 12oz medium shrimp, peeled and de-veined shopping list
- 4 garlic cloves shopping list
- ¾ tsp. red pepper flakes shopping list
- 1 cup finely chopped onion shopping list
- 1 can ( 14 ½ oz ) no-salt added stewed tomatoes, un-drained shopping list
- 2 Tbs. tomato paste shopping list
- 2 Tbs. chopped pitted kalamata or medium black olives shopping list
- 1 Tbs. drained capers shopping list
- ¼ cup chopped fresh basil or parsley shopping list
- Garnish: Grated romano cheese ( Optional ) shopping list
How to make it
- 1)Cook linguine according to package directions, omitting salt. Drain; set aside
- 2)Meanwhile, heat oil in a large non-stick skillet over medium-high heat. Add shrimp, garlic, and red pepper flakes.; cook and stir 3 minutes to 4 minutes or until shrimp are opaque. Transfer shrimp mixture to bowl with slotted spoon; set aside.
- 3)Add onion to same skillet; cook over medium heat 5 minutes, stirring occasionally. Add tomatoes, tomato paste, olives and capers; simmer, uncovered, 5 minutes.
- 4)Return shrimp mixture to skillet; simmer 1 minute. Stir in basil; simmer 1 minute. Place linguine in a large serving bowl; top with shrimp mixture.. Garnish if desired.
- Calories per serving: 328, Fat: 8 g, Sodium: 537mg
People Who Like This Dish 4
- floridiangourmet Hudson, FL
- quaziefly ALL POINTS
- mbeards2 Omaha, NE
- terryr Henderson, NV
- clbacon Birmingham, AL
- spinach1948 Dorchester-Boston, MA
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 0
-
All Comments
-
Your Comments