Shrimp Arrabbiata
Photography: Randy Mayor; 
This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal.
| Servings:4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta) | Prep Time:n/a | Cook Time:n/a |
Nutritional Info
Ingredients
- 6 ounces fresh linguine
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/2 cup prechopped onion
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley
- poly fat:1.7 g
- carbohydrate:33.1 g
- cholesterol:172 mg
- mono fat:6 g
- calcium:91 mg
- calories:343
- saturated fat:1.4 g
- sodium:594 mg
- protein:29.4 g
- calories from fat:26 %
- iron:4.6 mg
- fat:10 g
- fiber:3.7 g
directions
Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine. Serve over pasta.
