Servings:
Serves 4 Servings
Ingredients
- 8 ounce uncooked linguine
- 2 1/2 teaspoon olive oil, divided
- 12 ounce medium shrimp, peeled and deveined
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 3 cup garlic cloves, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 1 teaspoon (28-ounce) can whole plum tomatoes, rinsed and drained
- 1/4 cup fat-free, lower-sodium chicken broth
- 1 tablespoon capers, drained and chopped
- 1/4 cup small fresh basil leaves
Preparation
Baking Directions:
Cook pasta according to package directions, omitting salt and fat.
Drain.
Heat a large nonstick skillet over medium-high heat.
Add 1 1/2 teaspoons oil and swirl.
Add shrimp.
Cook 3 minutes or until done.
Remove shrimp from pan.
Wipe out pan with a paper towel.
Return pan to medium-high heat.
Add remaining 1 teaspoon oil.
Swirl to coat.
Add zucchini and onion.
Sauté 3 minutes.
Add garlic and sauté for 30 seconds.
Add salt, red pepper and tomatoes.
Lightly mash tomatoes with a potato masher.
Reduce heat to medium and simmer 8 minutes.
Stir in broth and return to a simmer.
Stir in pasta, shrimp and capers.
Toss to coat.
Remove pan from heat.
Top with basil.
Serve immediately.
