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Shrimp Arrabbiata Recipe

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This recipe for Shrimp Arrabbiata is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 oz. fresh linguine
4 tbsp. olive oil, divided
1-1/2 lbs. large shrimp, peeled and deveined
1/2 tsp. salt
1 cup onion, chopped
4 tsp. garlic, minced
1 tsp dried basil
1 tsp. crushed red pepper, or to taste
4 tbsp. tomato paste
2 cans diced tomatoes, undrained (14.5-oz. cans)
4 tbsp. chopped fresh parsley
Directions:
Directions:
Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

Heat 1 tbsp. oil in a large non-stick 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 tbsp. oil in pan. Add onion, minced garlic, basil and crused red peper to pan; saute 1 minute. Add tomate 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.
Number Of Servings:
Number Of Servings:
4 (1 cup shrimp mixture and 1 cup pasta)
Personal Notes:
Personal Notes:
This is really good. The recipe suggests that you double the sauce and freeze half for a jump start on a future meal.

 

 

 

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