We had a bunch of shrimp leftover from when we made spring rolls. I looked around online to see how we could use it up and found this recipe for Shrimp Arrabbiata. Arrabbiata roughly translates to “angry” in Italian. Consequently, arrabbiata sauce is a light Italian red sauce that is given an extra spicy kick by adding peppers to the sauce.

I accidentally bought tomato sauce instead of paste so we just improvised and the results were still good. I also used spaghetti instead of linguine just because it’s what I had on-hand. I was a little too heavy-handed with the red pepper flakes, though. The sauce turned out extra spicy. I think I could have laid off quite a bit and it would have been just as delicious.

Shrimp Arrabbiata

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

Ingredients
6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley

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