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.
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
How to Make It
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.
Total cooking time for shrimp is too long - one minute on each side and one minute in sauce is plenty. Needs more herbs - even if you have to use bottled pre-mixed Italian Seasoning - or use a big sprinkle of thyme, rosemary, oregano and a dash of fennel seeds. Fresh basil leaves would make all the difference, but use dried if you must. Double tomato paste, add 1/4 cup dry white wine and increase red pepper. Nothing wrong with the technique for a fast cooking dish, but that's no excuse for a bland taste..
I may have cooked the shrimp on too high of a temperature, that being said, something was missing in terms of flavor, and I can't quite put my finger on it. I did have some ricotta cheese of which I added a couple tbsp to lend a creamy texture to the sauce. Not sure that I would try this again.
This is supposed to be a recipe that takes 20 minutes or so. If you can buy shrimp already peeled and deveined, it could be done in that time on you second or third attempt. I had to peel and devein the shrimp myself so that added about 40 minutes (I also used medium shrimp instead of large). Chicken would probably be fine too, or a combination of chicken and shrimp. It was very good but I think the next time I will cut back on the crushed red pepper and add some oregano. Will probably use a littlle less shrimp and add some zucchini.
I've made this dish again and again, and each time my husband and I enjoy it tremendously. It's fast and something made from things you usually have on hand. Our kind of comfort food! Don't skip the tomato paste. It's the secret.
This dish was amazing! I think the key is to use Muir Glen Fire Roasted Petite Diced Tomatoes...they always seem to take dishes up a notch. Anyway, it's so simple and tasty. Serve over Del Cecco Linguini Fini, add in a little Sriracha Hot Sauce, capers, and extra slivers of garlic...unbelievable!