Shrimp Arrabbiata

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Shrimp Arrabbiata Recipe

Photo: Jennifer Causey; Styling: Lindsey Lower, Claire Spollen

Sweet shrimp is ideal for spicy dishes like this. If you want just a light lick of heat, use 1/4 teaspoon red pepper. If you prefer more fire, go for 1/2 teaspoon (or more).

Serves 4


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8 ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni
12 ounces peeled and deveined extra-large shrimp
3/8 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil
1 small onion, thinly sliced
1/2 red bell pepper, thinly sliced
4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1/3 cup dry white wine
2 cups canned crushed tomatoes
2 tablespoons grated pecorino Romano cheese
1/4 cup thinly sliced fresh basil
1 tablespoon fresh lemon juice


1. Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain.

2. Sprinkle shrimp with 1/8 teaspoon salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate.

3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, bell pepper, garlic, and crushed red pepper; cook 3 minutes or until vegetables are slightly softened, stirring occasionally. Add wine; cook 1 minute. Stir in tomatoes and remaining 1/4 teaspoon salt; cook 5 minutes or until slightly thickened, stirring occasionally. Stir in shrimp and cheese; cook 30 seconds or until thoroughly heated. Remove from heat; stir in basil and lemon juice. Place about 1 cup pasta in each of 4 bowls; divide shrimp mixture evenly over pasta.

Created date

March 2015

Nutritional Information

Calories 415
Fat 10 g
Satfat 2.2 g
Monofat 5.1 g
Polyfat 1 g
Protein 23 g
Carbohydrate 57 g
Fiber 5 g
Cholesterol 119 mg
Iron 4 mg
Sodium 549 mg
Calcium 147 mg