Cooking Light Shrimp Arrabbiata Recipes

SHRIMP ARRABBIATA

Steps:

• Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
• Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.

LINGUINE ARRABBIATA

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine. Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
• Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.

SHRIMP ARRABBIATA

Steps:

• 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 capers, kalamata olives, and parsley to the pan, stirring well to combine.
• Serve over pasta.

SHRIMP AND SCALLOP ARRABBIATA

Steps:

• Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
• Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
• Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
• Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
• Serve over favorite pasta, with basil sprinkled on top.

ARRABBIATA SAUCE

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.