Who says delicious has to be complicated?! Try this yummy and nourishing pasta dish in under 20 minutes and contains less than10 ingredients- the whole family will enjoy this one! If you are vegan, or gluten-free try some of the modifications below located in the Notes.
9 oz Lentil or Whole Wheat Linguine
1 lb Shrimp (large, peeled, deveined)
Sea Salt & Black Pepper (to taste)
2 tbsp Extra Virgin Olive Oil
3 Garlic (cloves, chopped)
4 Anchovy (fillets, whole)
2 Cups Crushed Tomatoes (from the can)
2 tbsp Capers
2 tbsp Pitted Kalamata Olives (chopped)
1/2 cup Parsley (chopped)
1. Cook the pasta according to the directions on the package. Drain and set aside.
2. Pat the shrimp dry and season with salt and pepper.
3. Meanwhile, heat a dutch oven over medium-low heat. Once warm, add the oil. Add the garlic and anchovies and cook for one minute. Add the shrimp and cook for about two minutes per side, until bright pink and cooked through. Remove the shrimp with a slotted spoon and set aside.
4. Add the tomatoes with their juices, capers, and olives to the pot and bring to a low simmer. Cook for about five to eight minutes, until slightly thickened. Remove from the heat, add the pasta and the shrimp back in and toss to combine. Top with parsley and enjoy!
Leftovers: Refrigerate in and airtight container for up to three days.
Serving Size: One serving is about 1 1/2 cups of pasta with shrimp.
Gluten Free: Use a gluten-free pasta instead.
Additional Toppings: Add chili flakes.
Make it Vegan: Omit the anchovy and shrimp.