Pasta Arrabiata with Shrimp

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Pasta Arrabiata With Shrimp

 For those who love spicy tomato sauce and pasta, a sure crowd-pleaser. 



3 tablespoons olive oil 

1 pound large shrimp, peeled 

and deveined 

salt and freshly ground pepper 

1 tablespoon minced garlic 

1 teaspoon red pepper flakes 

1 (28-ounce) can crushed tomatoes 2 tablespoons chopped fresh basil 

or parsley 

1 pound linguine or penne pasta, cooked and drained


In a large nonstick skillet, heat 2 tablespoons oil over high heat. Sprinkle salt and pepper all over the shrimp. Saute until pink all over, about 2 minutes. Spoon onto a platter using a slotted spoon. 

The skillet should be heated on medium-low with the remaining oil. About 1 minute after adding garlic and red pepper flakes, stir frequently until aroma is released. To thicken, simmer tomatoes, salt and pepper, uncovered, for 15 minutes over low heat. Immediately remove from heat, add shrimp with their juices, and basil. Combine all ingredients in a bowl and pour over pasta. Then toss it all together and serve. 

SERVES 4 

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