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!
- Ready In:
- 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.
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With the exception of not using the tomato paste (I got tired of using 1-2 tbsps and throwing out the rest of the can so I stopped buying it) I made this by the recipe for a great tasting dinner. Oh yeah, I used whole wheat pasta and medium shrimp. It had some bite but wasn't too angry. I made one serving and it made a lot but I ate it all, I'm so bad! :DReply