Seafood 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.

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.

CLAMS ARRABBIATA

Steps:

• Cook oil and pancetta in a medium Dutch oven over medium heat, stirring occasionally, until pancetta begins to crisp, about 5 minutes. Add onion and cook, stirring occasionally, until softened but not browned, 6-8 minutes. Add garlic and cook, stirring occasionally, until softened and fragrant, about 5 minutes. Stir in red pepper flakes.
• Add tomatoes, crushing with your hands as you go; increase heat to medium-high. Bring to a simmer and cook, stirring often, until tomato liquid is reduced by half and tomatoes take on a jammy consistency, 12-15 minutes. Add clams and 2 cups water. Cover pot and cook, stirring occasionally and reducing heat as needed to maintain a simmer, until clams begin to open, 8-10 minutes. Uncover pot and transfer opened clams with a slotted spoon to a plate. Re-cover pot and continue cooking clams until they open, up to 15 minutes longer; discard any clams that haven't opened by this time.
• Add ditalini to pot and cook, stirring often (pasta will want to settle and stick to the bottom of the pot), until al dente, 8-10 minutes. Add clams back to pot.
• Ladle clams and sauce among bowls; top with basil. Serve with bread alongside for dipping.

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.