Shrimp Arrabbiata
photo by JoyfulCook
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 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
directions
- 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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Reviews
-
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.
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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! :D
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin