Shrimp and Scallop Arrabbiata

Shrimp and Scallop Arrabbiata Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Arrabbiata is Italian for "angry" and often refers to the classic combination of tomatoes, pancetta, and hot pepper. Substitute bacon for the pancetta, if you prefer.


4 servings (serving size: 1 cup pasta, 2 cups shrimp mixture, and 2 teaspoons basil)

Recipe from

Cooking Light

Nutritional Information

Calories 480
Caloriesfromfat 23 %
Fat 11.9 g
Satfat 2.2 g
Monofat 5.1 g
Polyfat 1.3 g
Protein 33.2 g
Carbohydrate 55.4 g
Fiber 5.7 g
Cholesterol 110 mg
Iron 4.2 mg
Sodium 718 mg
Calcium 59 mg


1 (9-ounce) package fresh linguine
2 tablespoons olive oil, divided
8 ounces peeled and deveined large shrimp
8 ounces bay scallops
1/4 teaspoon salt
1 cup prechopped onion
2 teaspoons bottled minced garlic
1/4 teaspoon fennel seeds, crushed
1/4 teaspoon crushed red pepper
1 ounce pancetta, chopped
4 (14.5-ounce) cans organic stewed tomatoes, undrained (such as Muir Glen)
3 tablespoons chopped fresh basil


Cook pasta according to package directions, omitting salt and fat. Drain. Set aside and keep warm.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp and scallops to pan; sprinkle with salt. Sauté 3 minutes or until almost done. Remove shrimp mixture from pan.

Heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion, garlic, fennel seeds, pepper, and pancetta to pan; sauté 1 minute. Stir in tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return shrimp mixture to pan; cook 1 minute or until thoroughly heated. Remove from heat. Serve shrimp mixture over pasta. Sprinkle with basil.

David Bonom,

Cooking Light

March 2007