Shrimp Arrabbiata

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

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Nutritional Information

Amount per serving
  • 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

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

  1. Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
  2. 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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