Arrabiata Pasta with ShrimpJump To Recipe
- Serves: 6 servings
Arrabiata pasta is a traditional Italian spicy sauce pasta made with garlic, tomatoes and dried red chili peppers cooked in olive oil. It's made with simple ingredients yet has a deep spicy bite that will definitely give your taste buds a kick. Try it with sauteed shrimp for a quick and flavorful weeknight meal!
- Author: Yumna Jawad
Arrabiata Pasta with Shrimp
This post is sponsored by Walmart and SheKnows Media. As always, all opinions are my own 😊
When I was 11 years old and moved to the U.S. I remember going to an Italian restaurant and seeing Arrabiata Pasta on the menu, and I thought oh cool, I’m Arab I’ll order the Arrabiata pasta. Ummm…that’s not an arabic-style pasta, it’s a spicy-style pasta! I learned a very hot lesson! After that, I learned that Arrabiata is actually an Italian word that means “angry,” which is a reference to the spiciness of the sauce! Yowzers!
The basic ingredients to make the spicy sauce are garlic, tomatoes and dried red chili peppers cooked in olive oil.
I recreated the recipe this week with a shortcut by using the new Sam’s Choice Italia Roasted Garlic Pasta Sauce. It’s actually made by hand in Italy and imported to the U.S. just for Walmart. The other wow factor is that it uses 100% Italian olive oil and fresh Italian cherry tomatoes. I did not feel one bit guilty about this convenient short-cut. It may even be better than making my own sauce!
I cooked the shrimp 2 minutes per side with olive oil and salt/pepper until it was opaque.
And I cooked the Sam’s Choice Italia penne pasta al dente since I’ll be mixing it later with the sauce in the pan.
What I love about this pasta is that it’s bronze cut quality, and I didn’t know what that meant until I researched it – it means the sauce will stick better to the pasta. Can I just say what a difference that makes with the flavor? Yes, all the difference!
This is such an authentic tasting pasta sauce that it’s best to keep the recipe pure and simple to really enjoy the flavors.
But that doesn’t mean leaving out the Parmesan cheese.
Arrabiata Pasta, you may have misled me that one fine day when I was a curious 11-year old at my first Italian restaurant, but we’re friends now. In fact, you are the tastiest angriest pasta ever!
Thank you Walmart for sponsoring this post!
- 3 Tbsp extra-virgin olive oil
- 1 lb shrimp peeled and deveined
- 4 garlic cloves minced
- 1 tsp crushed red pepper flakes
- 24 oz garlic pasta sauce I used Sam's Choice Italia
- 1/4 cup fresh basil roughly chopped
- Salt and freshly ground black pepper to taste
- 8 oz penne pasta I used Sam's Choice Italia
- Parmesan cheese for serving
- Basil for serving
- Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the shrimp to the pan, season with salt and black pepper, and cook for 2-3 minutes per side until shrimp is opaque, transfer to a bowl.
- Heat remaining 2 tablespoons of the olive oil in the same skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until fragrant, 1-2 minutes.
- Add the garlic pasta sauce and basil, season with salt and pepper and cook for 20 minutes, stirring occasionally.
- Bring a pot of salted water to a boil and cook the pasta until al dente.
- Add the pasta to the cooked sauce and stir in the shrimp. Toss to combine.
- Serve with grated Parmesan cheese and fresh basil, if desired.
- Preparation: The arrabbiata sauce can be made up to 3 days ahead and refrigerated in an airtight container. Or it can be frozen for up to 1 month.
- Storage: Refrigerate any leftover pasta in an airtight container for up to 3 days.