Shrimp Arrabbiata

5 from 1 vote

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!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, Main Course

Cuisine: Italian

Keyword: arrabbiata sauce, pasta recipes, penne all'arrabbiata, shrimp arrabbiata

Servings: servings

Calories: 572kcal

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

US Customary - Metric

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!

Recipe Video

Nutrition