Shrimp arrabbiata is a delicious variation of classic Italian penne all'arrabbiata that combines juicy shrimp, chewy pasta, and a spicy tomato sauce. It's an intensely flavored pasta dish that is actually super simple to prepare and a must-make for anyone who loves spicy pasta sauces!
Penne all'arrabbiata is a classic Italian pasta dish that is packed with flavor and spice. This shrimp arrabbiata recipe is a delicious variation that is perfect for all pasta and seafood lovers! It's spicy, rich in flavor, and perfect for a delicious dinner at home.
As frozen shrimp thaw and cook in no time, it's also super quick to prepare, which makes this recipe perfect when you don't have a lot of time to get dinner on the table. That's why pasta dishes that use frozen shrimp such as my Cajun shrimp pasta and shrimp baked feta pasta are absolute favorites for a quick yet luxurious weeknight dinner that never disappoints!
Shrimp Arrabbiata Ingredients
To make this shrimp arrabbiata you'll need the following ingredients:
- Shrimp: I recommend using jumbo shrimp as they are soft and juicy and not as easy to overcook. Frozen shrimp are a great option as they can be stored in the freezer and thawed within 15 minutes.
- Pasta: Any type of pasta will work with the arrabbiata sauce. Penne is often used for this type of sauce, but long shapes such as linguine, spaghetti, or fettuccine work as well.
- Canned tomatoes: This is probably the most ingredient as the quality of the final dish really depends on the tomatoes you use. I strongly recommend using canned whole and peeled San Marzano tomatoes. They are sweeter than other tomatoes and the juices aren't watery. Plus, crushing the tomatoes with a fork leaves nice chunks that taste great. My favorite brand is Mutti but any brand will work.
- Aromatics: Garlic, yellow onion, and red chili peppers are needed to make the tomato sauce flavorful and delicious. So be sure to use these ingredients!
- Red pepper flakes: Red pepper flakes make the sauce spicy and delicious. You can use as much as you want to adjust the sauce to your taste.
- Basil: Fresh basil leaves are used to add extra flavor to the sauce. Parsley is a delicious alternative that I use very often.
- Spices: To marinate the shrimp, you'll need paprika powder and cayenne pepper. If you don't have cayenne pepper, you can use only paprika powder.
How to make shrimp arrabbiata
Marinate the shrimp. Place the shrimp in a bowl and add olive oil, paprika powder, cayenne pepper, salt, and black pepper. Toss until combined.
Cook the shrimp. Preheat some olive oil in a pan over medium heat. Then add the shrimp and sear them from both sides until they are cooked through. Remove the shrimp from the pan and set them aside.
Sauté the aromatics. Next, add more olive oil to the pan and sauté the onion until it starts to soften. Then add the garlic, chili pepper, and red pepper flakes. Continue to sauté until fragrant.
Add the tomatoes and simmer. Next, add the canned San Marzano tomatoes and juices to the pan. Bring the sauce to a simmer and crush the tomatoes using a fork. Season with salt and pepper. Cover the pan and let the sauce simmer for 15 minutes.
Cook the pasta. Now add the pasta to a pot of boiling and salted water. Cook the pasta according to the package instructions. Then save some pasta water, drain, and set aside.
Finish the sauce. Add some of the starchy pasta water and fresh basil leaves to the sauce. Stir and let the sauce simmer for 5 more minutes.
Combine. Next, add the cooked pasta and shrimp to the pan. Toss until combined.
Garnish and serve. Serve some freshly grated parmesan cheese alongside the shrimp arrabbiata and garnish with chopped fresh basil leaves. Enjoy!
Tips & Notes
- Use canned San Marzano if possible. Classic arrabbiata sauce is made using San Marzano tomatoes as they taste sweet and intense without much acidity. They are absolutely amazing for making all types of tomato sauces. Other canned tomatoes can be watery or very acidic, which alters the flavor of the sauce.
- Adjust the heat level to your taste. The final dish is spicy, but not overly hot. So depending on your preferences, feel free to use less or more red pepper flakes.
- Cook the pasta until al dente. As the pasta continues to cook in the sauce, it's best to remove it from the water once it's al dente. Usually, you just need to lower the cooking time indicated on the package by around 2 minutes.
- Remember to save pasta water as it's needed to make the sauce thicken and cling to the pasta. The texture of the sauce is definitely not the same without pasta water, so be sure to save plenty of pasta water before draining it!
- If the sauce is too acidic, use some sugar. I usually don't use sugar as I find the sauce perfect when I use San Marzano tomatoes. But if your sauce is quite sour, use some sugar to cut the acidity.
Variations
- Pick another type of protein. Shrimp taste phenomenal with arrabbiata sauce but you can certainly use chicken or fish. They are also great options!
- Add some vegetables to the sauce. If you want to prepare a balanced dinner, you can add vegetables to the sauce. Zucchini, eggplant, and baby spinach are delicious veggies that taste great with this type of sauce!
- Use fresh parsley instead of basil leaves. Parsley is another herb I love to use when I make tomato sauces. Feel free to use it instead of basil to change the flavor of this dish.
How to serve shrimp arrabbiata
- Prepare a delicious appetizer that can be enjoyed before or alongside the main dish. Italian bruschetta or caprese salad are super delicious options!
- Serve a side salad to add more vegetables to your meal. You could prepare a simple salad using romaine lettuce, cherry tomatoes, and cucumber with a balsamic vinaigrette. You could also add toasted pine nuts and shaved parmesan cheese to make the salad extra special.
- Garnish the shrimp arrabbiata with freshly grated parmesan cheese and fresh basil leaves. Parmesan and basil add extra flavor and make this shrimp arrabbiata extra delicious!
Frequently Asked Questions
Arrabbiata sauce and marinara sauce are both tomato sauces that are often made with canned San Marzano tomatoes. Marinara sauce is mild and focuses more on the flavor of basil while arrabbiata sauce is spicy and intense.
Arrabbiata sauce is a spicy tomato sauce that is made with San Marzano tomatoes. The sauce is also slightly sweet and has a very intense flavor. If you love tomato sauce and can handle some spice, then this recipe is perfect for you!
I would say that it's moderately spicy. It definitely packs some heat, so be sure to use less red pepper flakes if you prefer milder sauces. But it's definitely not overly spicy and very enjoyable!
Penne is often used as the sauce clings to the outside and inside of the pasta. I definitely love and recommend using penne with this type of sauce. If you prefer other shapes of pasta, you can use them. Spaghetti and linguine are long shapes that taste great with arrabbiata sauce.
You can store leftovers in an airtight container in your refrigerator for up to 3 days. Alternatively, you can freeze them for up to 3 months. When you freeze this dish with cooked pasta, the pasta will be a bit mushy when you reheat everything. To prevent this, freeze the sauce without the pasta. Then cook a fresh batch of pasta that can be used with the sauce.
More simple and delicious pasta recipes
If you love to make pasta for dinner, I recommend checking out the following recipes. They are super simple to prepare and taste amazing!
- Creamy Pesto Pasta
- Spicy Garlic Shrimp Pasta
- Creamy Fettuccine Bolognese
- Creamy Miso Pasta
- Pesto Gnocchi
Shrimp Arrabbiata
Ingredients
Shrimp Marinade
- 1 pound shrimp peeled and deveined
- 1 tablespoon extra virgin olive oil for marinating the shrimp
- 1 ½ teaspoon paprika powder
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil for cooking the shrimp
Arrabbiata Sauce
- 2 tablespoons extra virgin olive oil
- ½ yellow onion finely diced
- 2 garlic cloves minced
- 1 chili pepper diced
- 2 teaspoons red pepper flakes more to taste
- 2 14-ounce cans peeled and whole San Marzano tomatoes use the tomatoes and juices
- salt and pepper to taste
- 12 ounces pasta of your choice
- pasta water as needed
- ⅓ cup fresh basil leaves cut into large pieces
Instructions
- First, place the shrimp in a bowl. Add olive oil, paprika powder, cayenne pepper, salt, and black pepper. Toss until combined.1 pound shrimp, 1 tablespoon extra virgin olive oil, 1 ½ teaspoon paprika powder, ¼ teaspoon cayenne pepper, salt and pepper
- Preheat some olive oil in a large pan over medium heat. Add the shrimp and sear from both sides until cooked through. Remove the shrimp from the pan and set aside.1 tablespoon extra virgin olive oil
- Next, add more olive oil to the pan. Add the onion and sauté until the onion starts to soften.2 tablespoons extra virgin olive oil, ½ yellow onion
- Now add the garlic, chili pepper, and red pepper flakes. Sauté for around 1 minute until fragrant.2 garlic cloves, 1 chili pepper, 2 teaspoons red pepper flakes
- Add the canned tomatoes and juices to the pan. Bring the sauce to a simmer and use a fork to crush the tomatoes. Season with salt and pepper. Then cover the pan and let the sauce simmer for 15 minutes.2 14-ounce cans peeled and whole San Marzano tomatoes, salt and pepper
- In the meantime, cook the pasta according to the package instructions. Then save some pasta water, drain, and set aside.12 ounces pasta of your choice
- Add some pasta water and the basil leaves to the sauce. Simmer for 5 minutes. Use as much pasta water as needed.pasta water, ⅓ cup fresh basil leaves
- Finally, add the pasta and shrimp to the sauce. Toss until combined. Garnish with freshly grated parmesan cheese and fresh basil leaves. Enjoy!
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