Randy Mayor
4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)

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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

GAFoodLover's Review

February 23, 2013
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..

gcatkids's Review

February 20, 2013
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.

Tina43's Review

December 03, 2012

DaliaTaft's Review

July 18, 2012

julescooks's Review

November 05, 2011
My husband who isn't a big seafood lover thought this was really good. He loved the heat!

BobInNC's Review

July 24, 2011
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.

cgpetroski's Review

June 14, 2011
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.

Kim0508's Review

May 10, 2011

kpowers's Review

February 24, 2011
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!

smarty's Review

October 25, 2010
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.