Shrimp Puttanesca with Linguine

A more traditional puttanesca sauce calls for onions and garlic, but this version replaces them with ingredients just as tasty.

Ingredients

Serves 4

1 pound gluten-free linguine

2 tablespoons olive oil

1 (24-ounce) can diced tomatoes

2 cups shredded kale

1⁄2 cup black olives

1⁄2 cup green olives

2 tablespoons capers, rinsed and drained

1 teaspoon red pepper flakes

1 pound large shrimp

1⁄2 cup crumbled feta cheese

1. Cook pasta according to package directions. Drain and set aside.
2. Heat oil in a large skillet over medium heat. Stir in tomatoes, kale, black and green olives, capers, and red pepper flakes. Bring to a boil, then reduce heat to a simmer and cook 15 minutes.
3. Add pasta, shrimp, and cheese to sauce. Cook 3–5 minutes or until shrimp is cooked through.

Per Serving

Calories: 529

Fat: 18g

Protein: 42g

Sodium: 1,130mg

Fiber: 7g

Carbohydrates: 98g

Sugar: 8g