Prep 10 mins
Cook 20 mins
An Italian recipe from CookingLight. This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal. Taste test and if you like your sauce spicier, increase the red pepper. Spinach pasta would be great with this! If your family likes mushrooms add them in, too. Add french bread and a salad, and mangiare-eat!
- 6 ounces fresh linguine
- 2 tablespoons olive oil, divided
- 1 lb large shrimp, peeled and deveined
- 1⁄4 teaspoon salt
- 1⁄2 cup onion, chopped
- 2 teaspoons garlic, minced
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 1 (14 1/2 ounce) can diced tomatoes, undrained
- 1⁄2 teaspoon capers, drained
- 1 tablespoon kalamata olive, chopped
- 2 tablespoons parsley, chopped
- Cook pasta according to the package directions, omitting salt and fat.
- Drain and keep warm.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Sprinkle shrimp with salt; add shrimp to pan.
- Cook 2 minutes on each side or until shrimp are done.
- Transfer shrimp to a bowl.
- Heat remaining 1 tablespoon oil in pan.
- Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.
- Add tomato paste and tomatoes; bring to a boil.
- Cook 3 minutes or just until sauce begins to thicken.
- Return shrimp to pan; cook 1 minute or until thoroughly heated.
- Add capers, kalamata olives, and parsley to the pan, stirring well to combine.
- Serve over pasta.
We enjoyed it, but found the tomato be overpower the prawns, next time i would not use the extra tomato paste, otherwise a great recipe - I will be making it again - thanks for posting
DELICIOUS! I made mine nice and angry with a generous amount of red pepper flakes ~ Made with fresh basil, and added more olives than called for because I really like them! Made for Fall PAC 2011.
This was a nice middle-of-the-road sauce. I used fresh basil and tomatoes. I would increase the red pepper flakes and the olives next time, for an "angrier" taste. With a little bit of timing the pasta and the sauce can be ready together, instead of trying to keep the pasta warm. If necesary, the sauce can be held a few minutes before the shrimp are added.