Shrimp Arrabbiata

  • gmtaus Posted: 12/23/09
    Worthy of a Special Occasion

    After reading the reviews, I also doubled the sauce. Had a pound of cooked med size shrimp in the freezer, so I used that. Just added it to the sauce at the end to heat it through. Did need to simmer sauce a little longer to thicken it up. Used whole wheat thin spaghetti. Husband said it was better than the dishes like this we've had at restaurants. Will definitely make this again.

  • smarty Posted: 10/25/10
    Worthy of a Special Occasion

    It was fine, but nothing I would make again. If you're looking for some quick food, this works. If you wanted a really tasty meal, then I wouldn't go here. It's fine. Not great.

  • sedutta Posted: 11/23/09
    Worthy of a Special Occasion

    This is a great weeknight meal. It comes together quickly and is really tasty. Next time I will add more red pepper- it didn't have quite the kick I was looking for. This would be great with some chopped sun-dried tomatoes added in.

  • Cordesika Posted: 06/04/09
    Worthy of a Special Occasion

    I chose this as a quick and easy family dinner and was amazed at how tasty it was. I pretty much stuck to the recipe as is except that I used dried spaghetti and precooked, frozen shrimp. I was pretty generous with the dried basil but I didn't measure it. I also threw in an additional Tbs of fresh basil with the parsley at the end.

  • carolinablonde Posted: 10/08/09
    Worthy of a Special Occasion

    Followed the recipe as is and it was wonderful! Just a little bit of kick from the crushed red pepper, but not too much. If you enjoy spicy/hot, you may want to add extra crushed red pepper. Very good and very easy to make.

  • flowerpot916 Posted: 03/10/09
    Worthy of a Special Occasion

    Very good! Had all the staples on hand for a quick meal! I just added extra pepper flakes to the recipe. Served with a simple salad. Would definitely make again.

  • LynnieM Posted: 03/05/09
    Worthy of a Special Occasion

    Oh so good!!! I used fire roasted tomatoes and cut back on the red pepper....probably not necessary. My husband loved it! Very easy and just served it with a tossed salad and some garlic bread. I think I may try it with chicken. Delicious and will add as a regular.

  • kindred1 Posted: 09/10/09
    Worthy of a Special Occasion

    This is a wonderful pasta dish. I did add quite a few extra ingredients, though. I added a tablespoon and a half of anchovy paste, along with a splash of good balsamic vinegar, and half a cup of red wine. I also doubled the tomatoes, tomato paste, and red pepper. I added way more garlic than was called for too (6 big cloves), and simmered it on the stove for a little over an hour. This dish turned out really yummy!

  • laebrown Posted: 08/05/09
    Worthy of a Special Occasion

    Before this, my experience with seafood in pasta was limited to cream sauces and frankly, I detested it. This was incredibly delicious. I could honestly eat this forever, and it's low-cal enough where I wouldn't feel guilty about it. But seriously, the serving size is very generous, and the recipe was insanely fast, easy, and the ingredients were ones I already had on hand. I'll be making this again in a pinch, the fam was definitely impressed!! :) I used pre-cooked shrimp so I only needed 1 tblspn of oil (also cut them into 2 pieces each) and is great served with some garlic bread and a green salad. YUM! :) :) :)

  • bafinaire Posted: 01/22/10
    Worthy of a Special Occasion

    Very good recipe, will make with rotini next time and remember to detail shrimp.

  • smellgar Posted: 12/18/09
    Worthy of a Special Occasion

    I don't understand the high rating for this recipe. This is a good, solid recipe, but nothing more. I would liken it to taking a jar of red sauce, pouring it over pasta and adding shrimp. Tastes great, but doesn't require a recipe and definitely nothing to write home about.

  • oldruth Posted: 08/07/10
    Worthy of a Special Occasion

    I didn't cook the shrimp separately: since I was using fresh pasta, I put them into the sauce when I started cooking the pasta. They were done at the same time. It's tomato season, so I used 2 cups of chopped fresh 'maters and 5 cloves of garlic. I simmered it for 20-25 minutes to make it "saucy." Served with a cucumber & red onion salad. I liked the level of spiciness, but I'm using a fresh jar of dried red peppers. Oh, forgot the parsley but it was still good.

  • cjbuddy Posted: 09/07/09
    Worthy of a Special Occasion

    This was so easy and so good. I increased the garlic (which I ALWAYS do on ANY recipe that calls for garlic.) Used fresh pasta. Will make again!

  • GeorgeNC Posted: 06/25/10
    Worthy of a Special Occasion

    I made a few changes to this. My Wife for some reason only likes fried shrimp. So I used fresh lobster tail meat (1Lb about two large tails) cut into shrimp size portions (12-14) and used 14.5 oz fire roasted tomatoes the rest was the same. It knocked our socks off our feet. Try it you'll love it. It does add a bit more expense but you only live once!

  • sdusablon Posted: 02/23/10
    Worthy of a Special Occasion

    Absolutely DELICIOUS!!!!! I changed a few things - used Italian diced tomato, used Italian seasoning instead of basil (didn't have any), and whole wheat spaghetti. I also put the tomatoes and paste into the food processor (hubby won't eat diced) before putting into pan. Can't wait to make this again and again!!!

  • OLObaker Posted: 06/14/10
    Worthy of a Special Occasion

    Absolutely delish! I substituted fresh basil for dried, but otherwise stayed true to the recipe. The recipe is quick to throw together with items usually had around the house, but tastes like a gourmet supper when paired with a glass of wine and some candlelight.

  • bnlspider Posted: 06/28/10
    Worthy of a Special Occasion

    This recipe is quick and easy with a great fresh flavor and has a nice kick to it. I used angel hair instead of linguine but otherwise followed the recipe. I would definitely make this again!

  • Adlib421 Posted: 06/04/10
    Worthy of a Special Occasion

    This was easy to make and so good! It was my first attempt at making a tomato sauce myself! I also used pre-cooked small shrimp. I didn't even need a pound, about 3/4 of a pound pretty much filled the sauce with shrimp. Also, careful with that crushed red pepper! 1/2 teaspoon is a lot apparently. I liked it since I added an extra dash, but you probably won't need any extra for more heat. You still want to taste it after all. Served with chopped garlic Italian bread. Enjoy!

  • missylam Posted: 10/07/10
    Worthy of a Special Occasion

    My husband and I always end up eating the same things for dinner over and over again because we just don't have time to cook. I tried this recipe and not only was the prep time quick, the cook time was quick too. I added more red pepper flakes to make it spicier and added some diced onion for extra flavor. Delicious, fast, easy and a break from the boring. LOVE IT!!!

  • ccraig23 Posted: 09/13/10
    Worthy of a Special Occasion

    i've made this many times and i love it...i follow the recipe pretty exact, but usually double the sauce for leftovers. its quick, easy, spicy & yummy :)

  • kpowers Posted: 02/24/11
    Worthy of a Special Occasion

    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!

  • cgpetroski Posted: 06/14/11
    Worthy of a Special Occasion

    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.

  • BobInNC Posted: 07/24/11
    Worthy of a Special Occasion

    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.

  • julescooks Posted: 11/05/11
    Worthy of a Special Occasion

    My husband who isn't a big seafood lover thought this was really good. He loved the heat!

  • gcatkids Posted: 02/20/13
    Worthy of a Special Occasion

    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.

  • GAFoodLover Posted: 02/23/13
    Worthy of a Special Occasion

    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..

advertisement

More From Cooking Light