Rating: 4.5 stars
31 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 8
  • 5 star values: 19

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.

David Bonom
Recipe by Cooking Light March 2006

Gallery

Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

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  • 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.

Nutrition Facts

343 calories; calories from fat 26%; fat 10g; saturated fat 1.4g; mono fat 6g; poly fat 1.7g; protein 29.4g; carbohydrates 33.1g; fiber 3.7g; cholesterol 172mg; iron 4.6mg; sodium 594mg; calcium 91mg.
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