Wow! This was awesome!!! I’ve had Shrimp Arrabbiata on the menu for a few months now, but kept putting it off. Every week, I’d put it on my meal planner, and then take it off again BEFORE investing in fresh, plumb shrimp. That’s pretty much the way it’s been. Time wasn’t the issue. This sumptuous dish cooks up quickly – as shrimp usually does. So why all the procrastinating? I must confess, peeling and deveining shrimp is one of my least favorite “prep” chores. It ranks right up there with oh I don’t know – gutting a fish. The peeling process isn’t so bad, just time-consuming. It’s the deveining that’s a real pain. I know, you can get shrimp that’s already peeled and deveined – if you are willing to pay twice as much for a 30-minute investment of your time. I don’t know about the shrimp where you shop, but here the peeled variety is usually found in the frozen-food section. I prefer my shrimp fresh, thank you.
After reading the recipe at least a dozen times last week, and doing a little fine-tuning in my head, I decided I could put it off no longer. Shrimp Arrabbiata sounded too delicious not play around with. So back onto my meal planner it went, in the revised form I was dying to try. Hubby and I picked up some wonderful, large shrimp at the market over the weekend, so there was no turning back now. I was committed.
Arrabbiata sauce is a spicy tomato-and-red-pepper sauce that originated in Rome. Arrabbiata, or sugo all’arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers that are cooked in olive oil. “Arrabbiata” literally means “angry” in Italian; so named due to the heat of the chili pepper. As promised, this is one spicy sauce. As sauces go, it’s thick with tomatoes. The sauce on its own would be great on just about any firm pasta such as Campanella or Rigatoni – and is traditionally paired with Penne. For this dish, Linguine works well, allowing you to twirl a little pasta with the shrimp. If you would rather, Fettuccine would equally be nice.
This dish is so delicious, so packed with flavor and just the right amount of butt-kicking heat that I’d make it again in a heartbeat – even if it means deveining shrimp!
8 ounces Linguine
1 Tablespoon Butter, soft
2 tablespoons olive oil, divided
1 pound Jumbo Shrimp (21-25 count), peeled and deveined
1/4 teaspoon salt
1/2 cup onions, chopped
2 teaspoons garlic from minced bottle
1 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced Italian tomatoes, with juices
1/4 Cup Red Wine
2 tablespoons parsley, roughly torn
Cook pasta according to the package directions, omitting salt. Drain, add butter to pasta and keep warm.
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, canned tomatoes and wine to the skillet. Scrape up any browned bits in the bottom of the pan and bring sauce to a boil. Continue to cook sauce over medium heat until sauce begins to thicken, about 3 minutes.
Empty pasta onto a large rimmed serving platter. Top with shrimp mixture. Sprinkle with parsley and serve.