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..
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.
More From Cooking Light
- Calories: 343
- Calories from fat: 26%
- Fat: 10g
- Saturated fat: 1.4g
- Monounsaturated fat: 6g
- Polyunsaturated fat: 1.7g
- Protein: 29.4g
- Carbohydrate: 33.1g
- Fiber: 3.7g
- Cholesterol: 172mg
- Iron: 4.6mg
- Sodium: 594mg
- Calcium: 91mg
- 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
- 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.
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