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This shrimp arrabbiata is a spicy dish that comes together in minutes! It’s super flavorful, garlicky, and very saucy. I love serving it with a big salad and cheesy garlic bread on the side.
If you love pasta and shrimp then you will love this recipe! Even if you don’t like spicy foods, you’ll still enjoy this, simply omit the red pepper flakes.
For more of my favorite shrimp pasta recipes, check out this old bay shrimp linguine, Cajun shrimp scampi, and creamy shrimp alfredo pasta.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Shrimp – Fresh or frozen shrimp will work for this recipe. If using frozen, make sure to thaw completely. Also, make sure to use raw, peeled, and deveined shrimp.
- Pasta – Although I love tagliatelle pasta for this recipe, feel free to use penne, spaghetti, or the pasta of your choice.
- Red Pepper Flakes – This dish is very spicy! If you don’t want it too spicy, I recommend starting with 1/2 teaspoon of red pepper flakes and working your way up.
HOW TO MAKE IT
- Mash the peeled tomatoes. Pour the canned tomatoes and sauce into a bowl and mash them with your hands.
- Cook the shrimp. Heat some oil in a skillet over medium heat. Add the shrimp and cook for 1-2 minutes or until all the shrimp turn pink. Add some butter, season with salt and pepper, and remove it from the skillet.
- Make the sauce. Add more oil to the skillet, if needed, and add the garlic and red pepper flakes. Cook for 15 seconds. Stir in the mashed tomatoes and basil. Cook for 10 minutes. Once the 10 minutes are up, season with salt.
- Stir in the pasta and shrimp. Toss in the cooked pasta and shrimp, check for seasoning, and enjoy.
PRO TIPS
- For best results use fresh garlic! It makes such a difference, please avoid store-bought pre-minced garlic.
- Feel free to add mussels and calamari as well!
- If the sauce is too tart, add a pinch of granulated sugar. This will help balance the acidity from the tomatoes.
STORAGE
Place any leftovers in an air-tight container and refrigerate for up to 3 days. Simply reheat in the microwave or stovetop until heated through.
Tried this shrimp arrabbiata recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Shrimp Arrabbiata
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 12 ounces tagliatelle pasta
- 28 ounces peeled tomatoes, canned
- 4 garlic cloves, finely minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons red pepper flakes
- 3 basil leaves
- ½ teaspoon sugar , optional
- salt and pepper to taste
Instructions
- Pour the canned tomatoes and sauce into a bowl and mash them with your hands. You can also use a potato masher if you prefer.
- Bring a large pot of boiling salted water to a rapid boil.
- Heat some oil in a skillet over medium heat. Add the shrimp and cook for 1-2 minutes or until all the shrimp turn pink. Add some butter, season with salt and pepper, and remove it from the skillet.
- Add more oil to the skillet, if needed, and add the garlic and red pepper flakes. Cook for 15 seconds. Stir in the mashed tomato sauce and basil. Cook for 10 minutes. Once the 10 minutes are up, season with salt and sugar.
- I like to start cooking the pasta while the sauce simmers. Cook the pasta until it's al dente.
- Toss in the cooked pasta and shrimp, check for seasoning, and enjoy.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
