Shrimp Arrabbiata

Name: Shrimp Arrabbiata
Ingredients: 6 ounces fresh linguine; 2 tablespoons olive oil, divided; 1 lb large shrimp, peeled and deveined; 1/4 teaspoon salt; 1/2 cup onion, chopped; 2 teaspoons garlic, minced; 1/2 teaspoon dried basil; 1/2 teaspoon crushed red pepper flakes; 2 tablespoons tomato paste; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1/2 teaspoon capers, drained; 1 tablespoon kalamata olive, chopped; 2 tablespoons parsley, chopped

13 ingredients

13 steps

Ingredients

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 lb large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup onion, chopped
2 teaspoons garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon capers, drained
1 tablespoon kalamata olive, chopped
2 tablespoons parsley, chopped

Directions

1

Cook pasta according to the package directions, omitting salt and fat.
2

Drain and keep warm.
3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4

Sprinkle shrimp with salt; add shrimp to pan.
5

Cook 2 minutes on each side or until shrimp are done.
6

Transfer shrimp to a bowl.
7

Heat remaining 1 tablespoon oil in pan.
8

Add onion, minced garlic, basil, and crushed red pepper to pan; saute 1 minute.
9

Add tomato paste and tomatoes; bring to a boil.
10

Cook 3 minutes or just until sauce begins to thicken.
11

Return shrimp to pan; cook 1 minute or until thoroughly heated.
12

Add capers, kalamata olives, and parsley to the pan, stirring well to combine.
13

Serve over pasta.