Name: Rapid Shrimp and Artichoke Linguine Puttanesca
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 tablespoon rinsed capers; 1/3 cup chopped pitted Kalamata olives; 1/2 teaspoon salt; 8 ounces whole-wheat linguine noodles; 1.5 cups unsalted tomato sauce; 1 tablespoon extra-virgin olive oil; 1.5 cups thawed quartered artichoke hearts; 1 pound peeled and deveined large shrimp

Shrimp Linguine

How can I prevent my shrimps from becoming rubbery?

My garlic flavor is either too strong or too weak. How can I balance it correctly?

How can I tell when the linguine is perfectly cooked?

Can I use seafood mix instead of just shrimp?

Is it okay to cook the shrimp with shells on?

What kind of wine goes well with shrimp linguine?

Can I add veggies to the shrimp linguine?

Can I replace linguine with other types of pasta?

What alternatives can I use for olive oil?

How to add a spicy touch to the shrimp linguine?

Introduce your taste buds to a delightful collision of earthy artichokes, tangy tomato base, and succulent shrimp with a zing of capers and olives. This swift linguine Puttanesca also indulges you with the wholesome goodness of whole wheat pasta. It's a perfect seafood spin-off of the traditional Italian pasta that can be served sizzling hot straight off the stove.

Crustacean Shellfish

Wheat

Mediterranean

Lactose Free

Olives & Capers

gram

capers

kalamata olive

Seasonings

salt

Pastas & Noodles

whole grain linguine

Pasta Sauces

tomato sauce

Oils

milliliter

extra virgin olive oil

Canned Vegetables

artichoke hearts

Seafood

shrimp

Cholesterol

Trans fatty acids

Magnesium

Minerals

Phosphorus

Potassium

Sodium

Zinc

Dietary Folate Equivalents

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Vitamin C

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Lycopene

Lutein+zeaxanthin

Selenium

Calories from Fat

Vitamin E

Copper

Manganese

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This simple Shrimp Linguine recipe is covered in a lemon butter sauce that will have you licking your plate clean! The best part is it's made in less than 20 minutes!

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Rapid Shrimp and Artichoke Linguine Puttanesca

Condiment & Toppings

Baking Goods

Pasta, Sauces, Grain

Produce

Meat & Seafood

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Boil the linguine noodles in a large pot of water, as per the package instructions. Once done, drain the water and set the pasta aside.

Heat the extra-virgin olive oil in a large skillet over high heat.

Lay out large shrimp in a single layer in the skillet. Let them cook undisturbed until they turn golden brown on the bottom, about 2 to 3 minutes.

Stir in unsalted tomato sauce into the skillet, ensuring the shrimp are well-coated with the sauce.

Add the thawed quartered artichoke hearts, chopped pitted Kalamata olives, rinsed capers and salt into the skillet. Continue stirring until the shrimp is cooked thoroughly, and the ingredients are well-incorporated, for about 2 to 3 minutes.

Combine the cooked linguine noodles with the sauce in the skillet. Serve hot immediately, dividing it among 4 pasta bowls.

Introduce your taste buds to a delightful collision of earthy artichokes, tangy tomato base, and succulent shrimp with a zing of capers and olives. This swift linguine Puttanesca also indulges you with the wholesome goodness of whole wheat pasta. It's a perfect seafood spin-off of the traditional It

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