Shrimp Arrabbiata

Shrimp Arrabbiata Recipe
Randy Mayor
This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal.

Yield:

4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 343
Caloriesfromfat 26 %
Fat 10 g
Satfat 1.4 g
Monofat 6 g
Polyfat 1.7 g
Protein 29.4 g
Carbohydrate 33.1 g
Fiber 3.7 g
Cholesterol 172 mg
Iron 4.6 mg
Sodium 594 mg
Calcium 91 mg

Ingredients

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

Preparation

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 parsley to the pan, stirring well to combine. Serve over pasta.