Shrimp Arrabbiata
This shrimp arrabbiata is a spicy dish that comes together in minutes! It's super flavorful, garlicky, and very saucy.
Servings: 4
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
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.
Nutrition
Calories: 444kcal | Carbohydrates: 73g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 328mg | Potassium: 595mg | Fiber: 5g | Sugar: 7g | Vitamin A: 616IU | Vitamin C: 19mg | Calcium: 89mg | Iron: 3mg