Arrabiata Pasta with Shrimp

5 from 3 votes

Arrabiata Pasta with Shrimp

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!

Course Main Course

Cuisine Italian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings servings

Calories 309kcal

Author Yumna Jawad

Ingredients

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

Instructions

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.

Video

Notes

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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

Nutrition