When I posted the picture of this completed meal to FB and Instagram, I’m pretty sure people might’ve actually drooled on their laptop/mobile devices. I got a lot of request for the recipe.
As you know, if you know me, I learned everything I know about cooking from Google. And most of my new year healthy recipes are on Pinterest. And that’s where this one for Shrimp Arrabbiata came from too (although I am now becoming more daring/confident and I’m not always–gasp!–following a recipe!).
Voila!
I highly recommend you make this yourself because it was AMAZING. Trent and I both loved it. Devoured it. And writing about it right now and looking at the pics again just makes me want to make and eat it again. So.
So here’s what you’ll need:
- 6 ounces fresh linguine (I used the Garden Delight kind for the extra nutrients. Trent thought this would taste terrible. He was wrong.)
- 2 tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined (I used Trader Joe’s Argentinian Red Shrimp because that’s what we had in the freezer.)
- 1/4 teaspoon salt
- 1/2 cup chopped onion
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 tablespoons chopped fresh parsley
Here are the directions:
- Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
- Heat 1 tablespoon oil in a large nonstick 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 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato 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.
And here’s what it looked like:
Wider than the Sky 