Ingredients for Shrimp Arrabbiata
- Fresh Linguine
- Olive Oil
- Large Shrimp
- 1/2 teaspoon salt
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- Dried Basil
- Crushed Red Pepper Flakes
- 2 tablespoons tomato paste
- Diced Tomatoes
- 2 tablespoons capers
- Kalamata Olive
- 2 tablespoons fresh parsley, chopped
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How to Make Shrimp Arrabbiata
- Cook 1 pound of pasta according to package directions, omitting salt and fat. Drain and keep warm.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
- Sprinkle 1 pound of shrimp with 1/2 teaspoon salt.
- Add shrimp to the skillet and cook for 2 minutes per side, or until pink and cooked through. Transfer shrimp to a bowl.
- Heat remaining 1 tablespoon olive oil in the same skillet.
- Add 1/2 medium yellow onion (finely chopped), 2 cloves garlic (minced), 1/4 cup fresh basil (chopped), and 1/4 teaspoon crushed red pepper flakes to the skillet. Sauté for 1 minute.
- Stir in 2 tablespoons tomato paste and 28 ounces canned crushed tomatoes.
- Bring to a boil, then reduce heat and simmer for 3 minutes, or until the sauce slightly thickens.
- Return the cooked shrimp to the skillet.
- Cook for 1 minute, or until heated through.
- Add 2 tablespoons capers, 1/4 cup Kalamata olives (halved), and 2 tablespoons fresh parsley (chopped) to the pan. Stir well to combine.
- Serve the Shrimp Arrabbiata over the warm pasta. Garnish with extra parsley, if desired. Serve with crusty French bread and a side salad.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
36g
Fat
12g
Carbs
21g
