Arrabiata Pasta with Shrimp
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
235 kcal
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Course
Main Course
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Cuisine
Italian
Arrabiata Pasta with Shrimp
Description
Arrabiata Pasta with Shrimp highlights the classic spicy tomato sauce enriched with sautéed shrimp. The penne pasta is cooked al dente and combined with a thickened tomato sauce flavored with garlic, onions, and red pepper flakes for gentle heat. Fresh basil is added both in the sauce and as a garnish to add herbal brightness. The shrimp are simply seasoned and seared until opaque, adding a tender and slightly sweet protein layer above the spicy pasta. This recipe showcases a balance of textures, with tender pasta, rich sauce, and firm shrimp.
The sauce simmers for 20-25 minutes to deepen flavors and thicken properly. Reserved pasta water is optionally added to loosen the sauce as needed. The dish is served by placing pasta over sauce with shrimp on top and additional basil for freshness. This approach ensures each component maintains its integrity while blending harmoniously.
Leftover pasta stores well in the refrigerator for up to three days, and the sauce can be prepared ahead or frozen separately for convenience. To freeze, omit the shrimp and add fresh seafood when reheating. This makes the dish suitable for meal planning or batch cooking.
Ingredients
- 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 onion diced, small
- 4 garlic minced, cloves
- 1 teaspoon crushed red pepper
- 3 cups tomato sauce
- ¼ cup basil roughly chopped, plus more for serving, fresh
Instructions
- 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.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness.
- Prepare the arrabiata sauce up to 4-5 days in advance, then add freshly cooked pasta and warm through before serving.
- For freezing, cook and freeze the tomato sauce separately without shrimp; add cooked shrimp fresh when reheating to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 216mg | 9% |
| Potassium | 369mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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