Shrimp Arrabbiata
Spice up your dinner routine with this bold and flavorful Shrimp Arrabbiata! Combining tender shrimp, al dente pasta, and a zesty tomato sauce infused with garlic, red chili flakes, and a splash of dry white wine, this Italian-inspired recipe delivers the perfect balance of heat and freshness. The rich, slow-simmered sauce clings beautifully to every strand of pasta, while a sprinkle of fresh parsley adds a bright, herbaceous finish. Ready in just 35 minutes, this deliciously satisfying dish is perfect for weeknight dinners or casual entertaining. Serve it with a slice of crusty bread to soak up every drop of that irresistible spicy arrabbiata sauce!
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Recipe Information
Ingredients
- 500 grams Large shrimp, peeled and deveined
- 3 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 teaspoon Red chili flakes
- 800 grams Canned crushed tomatoes
- 100 milliliters Dry white wine
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Sugar
- 2 tablespoons Fresh parsley, chopped
- 400 grams Pasta (penne or spaghetti)
- 4 liters Water
- 1 tablespoon Salt for pasta water
Instructions
Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the shrimp to the skillet, sprinkle with a pinch of salt and black pepper, and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for 30 seconds until fragrant.
Stir in the red chili flakes and cook for another 20 seconds.
Deglaze the skillet by adding the white wine. Let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan.
Add the canned crushed tomatoes, salt, black pepper, and sugar. Stir well and let the sauce simmer over medium-low heat for 10 minutes, stirring occasionally.
Return the cooked shrimp to the skillet and gently stir them into the sauce. Cook for an additional 3-4 minutes.
Toss the cooked pasta with the sauce, adding reserved pasta water a little at a time if the sauce is too thick.
Garnish with fresh parsley and serve hot. Enjoy your Shrimp Arrabbiata with a side of crusty bread or a light salad.
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 9873 mg | 429% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 41.2 g | ||
| Protein | 154.6 g | 309% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 878 mg | 68% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 4391 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
