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.

David Bonom
Recipe by Cooking Light March 2007

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

480 calories; calories from fat 23%; fat 11.9g; saturated fat 2.2g; mono fat 5.1g; poly fat 1.3g; protein 33.2g; carbohydrates 55.4g; fiber 5.7g; cholesterol 110mg; iron 4.2mg; sodium 718mg; calcium 59mg.