Puttanesca Pasta With Shrimp
Spicy food doesn't just make you reach for your water glass to cool off your taste buds. It can also give you a nice caffeine-free energy jolt. Makes a good case for serving this puttanesca pasta for breakfast, doesn't it?
- 2 tablespoons plus 2 teaspoons olive oil
- 1 pound shrimp
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 large yellow onion, sliced
- 8 cloves garlic, coarsely chopped
- 1 to 2 teaspoons red pepper flakes
- ¾ cup pitted black olives, cut in half
- ¾ pitted green olives, cut in half
- ½ cup capers plus 2 tablespoons juice
- 2 15-ounce cans chopped tomatoes
- 1 teaspoon brown sugar
- 1 pound pasta spirals (such as fusilli or the brown rice variety), cooked
- ½ pound feta cheese, crumbled
Heat 2 teaspoons oil in large skillet on medium high.
Sauté shrimp, oregano and basil for about 3 minutes, stirring frequently, or until shrimp turn pink.
Remove from skillet and set aside.
In the same skillet, heat 2 tablespoons of oil on medium and sauté onion for 10 minutes, stirring occasionally.
Add garlic and pepper flakes; sauté for 1 minute.
Add olives, capers and caper juice; sauté 1 minute.
Add tomatoes and brown sugar; simmer 10 minutes.
Remove from heat and add cooked shrimp.
Top with feta cheese; serve immediately over pasta.
- Round off the meal with a with a spinach salad (low-fat Caesar dressing with an extra squeeze of fresh lemon juice) and crusty, whole-grain bread.
Submit!
