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Shrimp Arrabbiata

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


Serves 4

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).


  • 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

Nutrition 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

How to Make It

  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.