Arrabiata Pasta with Shrimp
Pasta Arrabiata is a traditional Italian spicy tomato-based sauce pasta made with garlic, tomatoes and chili peppers, try it with shrimp!
- 8 ounces penne pasta
- 3 tablespoons extra-virgin olive oil divided
- 1 pound shrimp peeled and deveined
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small onion diced
- 4 garlic cloves minced
- 1 teaspoon crushed red pepper
- 3 cups tomato sauce
- ¼ cup fresh basil roughly chopped, plus more for serving
Cook the pasta in a pot of salted water according to package instructions until al dente. Drain, reserving ½ cup of the cooking pasta liquid.
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 and set aside.
Heat the remaining 2 tablespoons of the olive oil in the same skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until fragrant, 1-2 minutes.
Add the tomato sauce and basil and simmer on low for 20-25 minutes, stirring occasionally, until the sauce thickens.
Transfer the cooked pasta on top of the sauce, and add some of the reserved cooking liquid, if desired. Serve with shrimp on top and extra basil, if desired.
Storage: Refrigerate any leftover pasta in an airtight container for up to 3 days.
Make Ahead Suggestions: You can make the arrabiata pasta up to 4-5 days in advance and then just add freshly made pasta and warm through.
Freezing Instructions: You can make a big batch of the arrabiata pasta and freeze it for up to 3 months. It's best to cook it without the shrimp for freezing and it will last for 3 months.
Calories: 235kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 216mg | Potassium: 369mg | Fiber: 3g | Sugar: 5g | Vitamin A: 302IU | Vitamin C: 14mg | Calcium: 59mg | Iron: 2mg