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Shrimp Arrabbiata

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Shrimp Arrabbiata


8 oz raw campanelle (bellflower pasta) or rigatoni
12 ounces very large shrimp, peeled and pitted
.38 teaspoons kosher salt, divided
2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
½ thinly sliced red bell pepper
4 garlic cloves, minced
¼ to 1/2 teaspoon ground red pepper flakes
⅓ a glass of dry white wine
2 cups canned chopped tomatoes
2 tablespoons grated pecorino romano cheese
¼ cup thinly sliced fresh basil
1 tablespoon fresh lemon juice

To make

Sweet prawns are perfect for spicy dishes like this. If you want the prawns lightly browned, add 1/4 teaspoon of red pepper. If you prefer more roasting, take 1/2 teaspoon (or more).
Bring water in a medium saucepan to a boil over high heat. Add the pasta. Cook as directed on the package; strain.Sprinkle the shrimp with 1/8 teaspoon of salt. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the shrimp; cook for 1 1/2 to 2 minutes on each side, or until tender. Transfer the shrimp to a plate.Add the remaining 1 tablespoon of oil to the pan; stir to coat. Add the onion, bell pepper, garlic, and crushed red pepper; cook for 3 minutes or until the vegetables are slightly tender, stirring occasionally. Add the wine; cook for 1 minute. Add the tomatoes and the remaining 1/4 teaspoon salt; cook for 5 minutes or until slightly thickened, stirring occasionally. Add the shrimp and cheese; cook for 30 seconds or until fully warmed. Remove from heat; add basil and lemon juice. Place about 1 cup of the pasta in each of the 4 bowls; spread the shrimp mixture evenly over the pasta.
  Views: 30
  Published: 11/20/2023 7:51 PM

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