Shrimp Puttanesca Fettuccine

• 12 oz. fettuccine or other long pasta
• 1 lemon
• 2 tbsp. olive oil
• 1 lb. large peeled and deveined shrimp
• kosher salt
• 1/2 c. pitted kalamata olives
• 1 tbsp. capers
• 2 c. Basic Marinara or your favorite jarred marinara sauce

1. Cook the pasta according to package directions.
2. Drain the pasta and return it to the pot.
3. Meanwhile, using a vegetable peeler, remove 4 strips of zest from the lemon; thinly slice the zest and set aside.
4. Heat the oil in a large skillet over medium-high heat.
5. Season the shrimp with 1/4 tsp salt and cook, tossing occasionally, for 3 minutes.
6. Add the olives, capers and lemon zest and toss to combine.
7. Add the marinara sauce and simmer until the sauce is heated through and the shrimp are opaque throughout, about 4 minutes.
8. Toss the sauce with the pasta.

long pasta, lemon, olive oil, shrimp, kosher salt, olives, capers, basic marinara

Taken from www.delish.com/recipefinder/shrimp-puttanesca-fettuccine-recipe-122991 (may not work)