Shrimp Arrabbiata

Cooking Light

Shrimp Arrabbiata
Shrimp Arrabbiata

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    ounces uncooked campanelle (bell flower-shaped pasta) or rigatoni

  • 12

    ounces peeled and deveined extra-large shrimp

  • 2

    tablespoons extra-virgin olive oil

  • 1

    small onion, thinly sliced

  • 4

    garlic cloves, minced

  • 1/4 to 1/2

    teaspoon crushed red pepper

  • 1/3

    cup dry white wine

  • 2

    cups canned crushed tomatoes

  • 2

    tablespoons grated pecorino Romano cheese

  • 1/4

    cup thinly sliced fresh basil

  • 1

    tablespoon fresh lemon juice

  • Kosher Salt to taste

Directions

1. Bring a medium saucepan of water to a boil over high heat. Add pasta. Cook according to package directions; drain. 2. Sprinkle shrimp with salt. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook 1 1/2 to 2 minutes on each side or until done. Transfer shrimp to a plate. 3. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, garlic, and crushed red pepper; cook 3 minutes or until vegetables are slightly softened, stirring occasionally. Add wine; cook 1 minute. Stir in tomatoes and remaining 1/4 teaspoon salt; cook 5 minutes or until slightly thickened, stirring occasionally. Stir in shrimp and cheese; cook 30 seconds or until thoroughly heated. Remove from heat; stir in basil and lemon juice. Place about 1 cup pasta in each of 4 bowls; divide shrimp mixture evenly over pasta.

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