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Quick Shrimp Puttanesca

Puttanesca, traditionally made with tomatoes, olives, capers, anchovies and garlic, gets a makeover with shrimp for extra protein and artichoke hearts to boost the vegetable servings

  • Prep Time


  • Cook Time

    15 minutes

  • Servings



  • 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


1. Bring a large pot of water to a boil. Cook linguine in a boiling pot of water for around 10 to 20 minutes. (Until it becomes tender) Refer to package instructions if needed. Once it's cooked, drain it.

2. 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.

3. Add the drained noodles to the sauce and stir to combine. Divide among 4 pasta bowls. Serve hot.


If you can't find frozen artichoke hearts, sub in drained canned artichoke hearts.

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