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Shrimp Arrabbiata Recipe

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This recipe for Shrimp Arrabbiata, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 3, 2006

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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