SHRIMP ARRABBIATA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
PRAWN ARRABIATA
Quick and easy and very tasty. Most of the ingredients are store-cupboard stapes. You can substitute tinned tomatoes for the fresh if you prefer. Increase the amount of chili if you prefer a little more kick. Serve with linguine or rice with lemon juice squeezed through.
Provided by Snowbunny Andorra
Categories One Dish Meal
Time 45m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of the oil in a large pan and add the prawns. Sprinkle with salt and cook for a couple of minutes until just pink all the way through (don't overcook!).
- Remove the prawns and set aside.
- Add the remaining oil, garlic, onion and chili to the pan and cook gently until the onion is translucent - do not brown.
- Add the chopped tomatoes, tomato puree, lemon juice and basil. Simmer for approximately 20 minutes, stirring regularly until the tomatoes start to break down a little.
- Add the red wine and continue to simmer until the tomatoes are completely soft. Taste and season if required.
- Add the prawns and cook until warmed through.
- Stir in the parsley just before serving.
Nutrition Facts : Calories 441.3, Fat 21.5, SaturatedFat 3.2, Cholesterol 230.4, Sodium 445.9, Carbohydrate 24.1, Fiber 6.2, Sugar 11.7, Protein 35.1
PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
- Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
- Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
ARRABBIATA SAUCE
Spicy and delicious. Ideal on penne pasta.
Provided by Ellen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 35m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g
SHRIMP ARRABBIATA
An Italian recipe from CookingLight. This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal. Taste test and if you like your sauce spicier, increase the red pepper. Spinach pasta would be great with this! If your family likes mushrooms add them in, too. Add french bread and a salad, and mangiare-eat!
Provided by WiGal
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 603.5, Fat 18.8, SaturatedFat 2.6, Cholesterol 348.6, Sodium 1793.5, Carbohydrate 65.1, Fiber 4.3, Sugar 9.2, Protein 43.9
PENNE ALL'ARRABBIATA
Angry penne - the spicy favourite of the Italian cuisine.
Provided by mbenza
Time 30m
Yield Serves 3
Number Of Ingredients 12
Steps:
- Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme, chopped garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown.
- Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.
- Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.
- Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil and 2 tbsp of balsamic vinegar. Stir.
- In the meantime, cook the penne according to the packet instructions.
- Mix the pasta with sauce and garnish with fresh basil leaves and handful of grated parmesan cheese.
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SPICY PRAWN PASTA ARRABBIATA - SUPERGOLDEN BAKES
From supergoldenbakes.com
4.7/5 (7)Total Time 15 minsCategory Main CourseCalories 487 per serving
- Press ‘Sauté’, hit ‘Adjust’ and select ‘Less’. Add the olive oil (or use cooking spray) and cook the onions and garlic for 5 minutes until softened.
- Bring a large pot of water to the boil, add 1/2 tbsp salt and then cook your penne according to pack instructions.
PRAWN ARRABBIATA - HEALTHY FOOD GUIDE
From healthyfood.com
4.6/5 Total Time 25 minsCategory MainsCalories 379 per serving
- 1 Cook the linguine in a large pan of unsalted boiling water according to the pack instructions, then drain.
- 2 Meanwhile, heat the oil in a separate large pan. Add the garlic, chilli and pepper and cook over a medium-high heat for 5 min or until soft. Add the canned tomatoes, then bring to the boil and bubble for 5 min. Reduce the heat to low, then add the prawns and spinach and cook for 1–2 min until the prawns are hot.
- 3 Toss the linguine with the sauce, then divide among 4 bowls. Top with the parmesan, then add a grind of pepper and serve with salad leaves.
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4.5/5 (31)Calories 343 per servingServings 4
- 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.
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