Shrimp Arrabbiata

Got a late start on dinner tonight.  Part of the late start is because I went for a run in the sunny cold that brought on the need for a hot shower to clean up and warm up.  I decided to continue the warm up with dinner.  Frozen shrimp is a protein that thaws quickly so it’s an easy go to on nights like this.  An arrabiata is just a spicy tomato sauce so I pretty much always have the ingredients for that.  Jackpot.  I had all the stuff I needed for a yummy dinner.

Shrimp Arrabbiata

Believe it or not I made no substitutions tonight except for going the long way around when the recipe called for shortcuts.  The recipe called for pre-chopped onion and bottled minced garlic, but I chopped and minced myself.  It added about 5 minutes to the process.  Other than that I used dried basil from last summer’s garden; dried and ground hot peppers from the summer before; home canned tomatoes from two summers ago; and homemade fettuccine from two months ago.  I could hardly have asked for better ingredients, especially for such a simple dish where they really count.

This is so easy.  If you use shrimp that’s already peeled and deveined you’ll really cut down the prep time.  Next time I made this I’ll probably skip the step where you saute the shrimp first.  Since you boil this sauce until it thickens it seems to me that you could cook the shrimp in the boiling sauce.  It would add some nice flavor to the shrimp and save you a step.  Other than that your only adjustment is likely to be the amount of crushed hot peppers you add.  I added a little extra to continue my warming, but feel free to be conservative if you’re bothered by too much heat.

The next time you have guests unexpectedly or just want to have a few folks over on a week night keep this recipe handy.  It easy and so good and impressive enough to serve to company.  Enjoy!

Good?  Very good.
Easy? So, so easy.
Good for company? Absolutely.
Special shopping? Nope. Just start with good ingredients.

Shrimp Arrabbiata

Ingredients

6 ounces linguine
2 tablespoons olive oil, divided
10 oz large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cupcchopped onion
2 teaspoons minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained

Directions

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 tablespoon oil in pan. Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Serve over pasta.

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