Shrimp Arrabbiata

Great for a quick work night dinner.  I agree with others that fresh basil makes a difference.

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..

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.

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

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.

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.

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!

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.

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!!!

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 :)

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.

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!

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!

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.

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!

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!!!

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

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.

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.

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.

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.

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!

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!

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! :) :) :)

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.

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.

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.