Arrabbiato means angry in Italian and this dish gets it’s name from the heat of the crushed red peppers in the sauce. I’d never heard of this dish before and stumbled upon the recipe after doing a google search for shrimp recipes. Because apparently, I think I need to buy shrimp every trip to Kroger and my freezer is jam-packed – like say a prayer and watch your toes every time you open the door =). I’m kind of glad though because otherwise I would have never found this recipe. Jordan and I both really enjoyed this dish (and he doesn’t even really like red sauce!) and I’ll definitely be making it again. It only takes about 20 minutes, start to finish, and so it’s perfect for a busy weeknight. And it’s super healthy too – especially if you use whole wheat pasta like I did. Don’t like shrimp? I’m sure chicken or fish would be delicious too. Enjoy and Happy Friday!
Shrimp Arrabbiata
4 oz. whole wheat pasta
12 oz. large uncooked shrimp
1/2 tbsp olive oil
1 (14 oz) can fire-roasted diced tomatoes
2 tbsp tomato paste
1 tbsp dried minced onion
3/4 tsp garlic powder
1/2 tsp crushed red pepper
1/2 tsp dried basil
2 tbsp chopped fresh parsley
salt
pepper
1. Bring large pot of water to boil and cook pasta according to package direction to al dente.
2. While pasta is cooking, heat olive oil in nonstick skillet over medium high heat. Sprinkle shrimp with salt and add to pan. Cook until shrimp are done, about 3 minutes. Remove from heat and keep warm.
3. In saucepan, combine tomatoes, tomato paste, minced onion, garlic powder, crushed red pepper, and basil. Bring to a boil over medium-high heat, stirring constantly and boil for 1 minute or until slightly thickened. Add shrimp and reduce heat to low. Stir in parsley. Add salt and pepper to taste. Serve over pasta. Serves 2.
*adapted from Cooking Light
