Wednesday, June 08, 2005

Shrimp Arrabbiata

Shrimp Arrabbiata (Adapted from CL)

2 tablespoons olive oil, divided
16 ounces large peeled and deveined shrimp
1/4 teaspoon salt
1/2 cup diced onion
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
14.5 ounce can fire roasted diced tomatoes
2 tablespoons chopped fresh parsley
6 ounces fresh linguine

In a large skillet, heat 1 tablespoon oil over medium-high heat. Season shrimp with salt and add to pan. Cook about 2 minutes on each side, until light pink and done. Remove shrimp to a plate.

Add the remaining 1 tablespoon oil in pan and add onion, garlic, basil, and crushed red pepper. Stir and cook for about 1 minute. Add tomato paste and tomatoes - bring to a boil. Cook until sauce begins to thicken, about 3 minutes. Return shrimp and warm them in the pan until thoroughly heated.

In a large pot of boiling salted water, cook pasta according to the package directions. Drain. Serve mixture over pasta and sprinkle with parsley.

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