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!
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Servings: 6 servings
Calories: 309kcal
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
Serving: 1g | Calories: 309kcal | Carbohydrates: 35g | Protein: 22g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 190mg | Sodium: 1189mg | Potassium: 534mg | Fiber: 3g | Sugar: 5g | Vitamin A: 645IU | Vitamin C: 11.9mg | Calcium: 138mg | Iron: 3.4mg