Enjoy a twist on an Italian classic with my Pasta Arrabiata with Shrimp recipe. Bring together the bold flavors of garlic, fresh parsley, and Fresno chilli peppers, perfectly complemented by succulent shrimp. Find below, detailed steps on how to achieve this delicious and satisfying dish. Try making my Bam Bam Shrimp Pasta Salad for a quick and satisfying meal idea, and a different way to serve shrimp with pasta.
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Make more of my pasta variations with my Philly Cheesesteak Pasta, or my French Onion Chicken Pasta recipe. For quick weeknight pastas, try my Bacon and Mushroom Pasta or my Creamy Pasta with Asparagus and Bacon recipe.
Ingredients
- Medium Pasta - Bowtie, Penne, Fusilli, Medium Shells
- Uncooked Shrimp
- Garlic
- Onion
- Fresno Pepper (or crushed chili peppers)
- Herbamare - Spicy Organic Herbed Sea Salt
- Canned Diced Tomatoes
- Fresh Parsley
See recipe card for quantities.
Instructions
Start by bringing a large pot of water to a boil, and cooking the pasta as per the directions on the package.
Prepare the shrimp by make sure they are thawed out, deveined and tails taken off.
Place a large skillet or frying pan on medium-high heat. Add butter and olive olive in the skillet and cook the shrimp fully on both sides using Herbamare's Spicy Organic Herbed Sea Salt.
Remove the cook shrimp from the pan and drizzle in a little more olive oil. Add the chopped Fresno pepper, garlic, and onion to the skillet and cook until onions are translucent.
Deglaze the pan with the can of canned tomatoes and its juices. Bring the sauce to a simmer and cook uncovered on low for 10-15 minutes to reduce the liquids.
Add back the cooked shrimp with the chopped parsley to the reduced sauce.
Drain the pasta and place it in the skillet with the sauce.
Stir everything together so that everything is covered in the sauce.
Substitutions
- Crushed Chilli Flakes - Replace the Fresno pepper with 1 teaspoon of chilli flakes.
- Gluten Free - Use your favorite kind of gluten free pasta for this recipe.
- Protein - Replace the shrimp in this recipe with Italian sausage, grilled chicken, bacon lardons, or with halved mushrooms to keep it vegetarian.
Storage
Store any remaining Pasta Arrabiata with Shrimp in an airtight container. Refrigerate for 2-3 days. Place in the freezer for up to month.
Recipe
Pasta Arrabiata with Shrimp
Ingredients
- 8 ouces Bow Tie Pasta or other medium pasta
- 1 pound Raw Shrimp
- 1 tablespoon Butter
- 1 tablespoon Olive Oil
- 1 teaspoon Seasoning Salt
- 4 cloves Garlic minced
- 1 piece Fresno Chili Pepper minced, see notes
- 1 medium Yellow Onion finely diced
- 796 ml Diced Tomatoes with the juices
- ¼ cup Fresh Parsley chopped
Instructions
- Bring a large pot of water to a boil, and cooking the pasta as per the directions on the package.
- Prepare the shrimp by make sure they are thawed out, deveined and tails taken off.
- Place a large skillet or frying pan on medium-high heat. Add butter and olive olive in the skillet and cook the shrimp fully on both sides using the seasoning salt. Remove the cooked shrimp from the pan and onto a clean plate, reserve.
- Drizzle a little more olive oil in the same skillet. Add the chopped Fresno pepper, garlic, and onion to the skillet and cook until onions are translucent.
- Deglaze the pan with the can of canned tomatoes and its juices. Bring the sauce to a simmer and cook uncovered on low for 10-15 minutes to reduce the liquids.
- Add back the cooked shrimp with the chopped parsley to the reduced sauce.
- Drain the pasta and place it in the skillet with the sauce.
- Stir everything together so that everything is covered in the sauce. Serve with more freshly chopped parsley.
