This Shrimp Arrabbiata recipe is one of my go-to meals when I want something quick yet packed with flavor. The smoky cherry peppers really give it a special kick that I just can’t resist.
This recipe solves weeknight dinner stress by delivering spicy shrimp with tomato garlic sauce, preventing overcooked shrimp, and using pantry staples with minimal cleanup.
I know how tough it can be to cook shrimp just right. Overcooked shrimp can be tough and rubbery, which is not what you want. This method keeps it nice and tender, so I’m always happy to serve it up.
What I love about this dish is how fast you can whip it up. With just 15 minutes of prep and 20 minutes of cooking, you can have a delicious shrimp pasta on the table in under 35 minutes. Plus, the sauce is generous enough to coat all your pasta, which is a must!
If you’re looking for something a bit different, try this with Shrimp Alla Vodka for a delicious twist that’ll impress your friends!
Why You Will Love This Recipe
- Texture The shrimp stays tender thanks to the cooking method, providing a satisfying bite that pairs perfectly with the al dente pasta.
- Flavor The smoky cherry peppers and garlic give this dish a spicy yet savory profile that’s exciting without being overpowering.
- Convenience Prep and cook time is quick, making it easy to whip up a delicious meal on a busy night.
- Storage Leftovers hold up well in the fridge for a few days, so you can relive the delicious dinner without much effort.
Spicy Shrimp Arrabbiata Recipe
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Broiling
- Cuisine: Italian
- Diet: Gluten Free
Description
Shrimp Arrabbiata is a spicy, flavorful dish featuring succulent shrimp and a rich tomato sauce, perfect over pasta.
Ingredients
- 1 1/2 pounds extra large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil, divided
- 1/21/2 teaspoon baking soda
- 11/2 teaspoon crushed hot red pepper flakes
- 3/41/2 teaspoon Diamond Crystal kosher salt
- 3 tablespoons extra virgin olive oil, for sauce
- 15 cloves garlic, chopped
- 2 large hot cherry peppers, seeds and stems removed, chopped
- 1 28-ounce can plum tomatoes, hand crushed
- 1 tablespoon cherry pepper vinegar
- 1/21/2 teaspoon dried oregano
- 3 tablespoons minced Italian flat-leaf parsley
Instructions
- Heat The Sauce: Start by simmering your marinara sauce in a pan until it warms up and releases its lovely aroma. You want a nice, bubbling texture that shows it’s ready for action. Avoid high heat or it could splatter everywhere, making a mess on your stovetop.
- Broil The Shrimp: Arrange your shrimp on a baking sheet and slide it under the broiler until they turn pink and opaque. You will know they are done when they look visually plump. Keep an eye on them; overcooking will lead to a rubbery texture, which nobody wants.
- Add To The Sauce: Once your shrimp are perfectly broiled, toss them straight into that simmering sauce. Stir gently until every shrimp is coated and sizzling. This step brings everything together with a spicy kick, but do not let it simmer too long post-addition or the shrimp will toughen.
- Serve & Enjoy: Now it is time to dish it out! Serve the shrimp arrabbiata over your favorite pasta or on its own. You will appreciate the heat and vibrant colors that pop on your plate. Just make sure to keep an eye on portion sizes if you are mindful of carbs.
Notes
- Leftovers can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
- Brine the shrimp in a mixture of water and salt for about 15 minutes for better texture.
- Monitor the cooking time closely; broil the shrimp just until they turn opaque to avoid a rubbery texture.
- When the sauce is too watery, a gentle simmer for an additional 10-15 minutes helps reduce excess liquid.
- Increase the amount of cherry peppers or red pepper flakes for more heat if desired.
- If you are serving with pasta, making a bit more sauce than you think you need ensures everyone can enjoy it with their meal.
- Reheat on the stovetop over medium heat until warmed through, about 5-10 minutes.
- Serve over linguine for a hearty meal.
- Pair with crusty garlic bread for dipping.
- Accompany with a crisp salad for balance.
- Add a splash of white wine for depth in the sauce.
- Top with grated Parmesan for a cheesy twist.
- Include spinach or kale for added greens.
- For the best results, use hand-crushed canned plum tomatoes for texture.
- Fresh shrimp can be used and may enhance flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 508
- Sugar: 18.4g
- Sodium: 375mg
- Fat: 25.3g
- Saturated Fat: 4.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29.8g
- Fiber: 8.4g
- Protein: 44.5g
- Cholesterol: 740mg
Find it online: https://bakeitwell.com/shrimp-arrabiata
Recipe Tips
- If shrimp seems rubbery, monitoring the cooking time closely is key; broil just until they turn opaque.
- When the sauce is too watery, a gentle simmer for an additional 10-15 minutes helps reduce excess liquid.
- If you desire more heat, adding an extra tablespoon of chopped cherry peppers or a pinch of red pepper flakes can boost the spice.
- For a succulent texture, brining shrimp in a mixture of water and salt for about 15 minutes makes a noticeable difference.
- If you’re serving with pasta, making a bit more sauce than you think you need ensures everyone can enjoy it with their meal.
Serving Suggestions
Serve shrimp arrabbiata over gluten-free linguine for a hearty meal. Pair with a crisp salad or crusty gluten-free bread for dipping.
This dish can also be enjoyed as a filling in tacos or served over rice for a different experience. Use shrimp arrabbiata in pasta salads or as a topping for polenta for variety.
Finish the shrimp with a drizzle of olive oil or a sprinkle of fresh herbs for added flavor. A squeeze of lemon juice brightens the dish nicely.
Recipe variations
- You can use chicken or firm tofu instead of shrimp for a different protein option in the arrabbiata.
- Add 1/2 cup of white wine to the sauce for an enriched flavor boost that pairs well with the spices.
- Either spinach or kale can be added for a healthy green addition, increasing the nutritional value of your dish.
- If cooking for more, scale the shrimp to 2 pounds and increase the tomatoes to a 32-ounce can for a larger batch.
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How to Store?
To keep your shrimp arrabbiata fresh, follow these storage tips:
Refrigeration: Place leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.
Freezing: Wrap servings in airtight freezer bags or containers for up to 2 months. Thaw in the fridge overnight before reheating.
Storing Sauce Separately: Store the sauce in a separate airtight container in the fridge for up to 3 days. Reheat before serving with shrimp.
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