Ingredients
- 8 ounces refrigerated fresh linguine noodles, preferably whole-wheat
- 1 tablespoon extra-virgin olive oil
- 1 pound peeled and deveined large shrimp
- 1 (15 ounce) can no-salt-added tomato sauce
- 1 ¼ cups frozen quartered artichoke hearts, thawed (8 ounces)
- ¼ cup chopped pitted Kalamata olives
- 1 tablespoon capers, rinsed
- ¼ teaspoon salt
Directions
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Bring a large pot of water to a boil. Cook linguine according to package instructions. Drain.
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Meanwhile, heat oil in a large skillet over high heat. Add shrimp in a single layer and cook, undisturbed, until browned on the bottom, 2 to 3 minutes. Stir in tomato sauce. Add artichoke hearts, olives, capers and salt; cook, stirring often, until the shrimp is cooked through and the artichoke hearts are hot, 2 to 3 minutes longer.
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Add the drained noodles to the sauce and stir to combine. Divide among 4 pasta bowls. Serve hot.
