Recipes

by Lynn Lovejoy

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Shrimp Arrabbiata

I know grilling season is in full swing, but I wanted to bring something a little different to your summer –  it incorporates delicious Omaha Steaks Jumbo Shrimp and is the perfect meal for date night!

One of my closest friends and I met over 8 years ago while living in Rome, and during my time there I ate my fair share of pasta. I lived with a host family, and my host mother always made the most delicious Italian food. She also taught me one of the very basics of Italian cooking which is to not burn your garlic! I cannot impress upon you how important this is, and if you get distracted or turn your back on your garlic to come back and find it burnt, toss it out and start anew. My host mother was quick to tell me that burnt garlic will give you a bad stomachache and is bad for digestion. Now, I don’t know if that is 100% accurate, but I do know that burnt garlic tastes horrible, and it only takes a few more minutes to start again and have truly delicious soft sautéed garlic!

I say all of this because this recipe contains…you guessed it… garlic! And this garlic will be sautéed before adding in some crushed red pepper to give you the perfectly spiced Arrabbiata sauce. Arrabbiata is Italian for “angry” and so this pasta sauce is suitably named, since it’s red and hot (and your face may get a bit red and hot as well, depending on how well you handle heat!) I veered on the side of caution and didn’t make the sauce too spicy for my spice-loving husband, and I would suggest using the smaller amount of crushed red pepper if you are particularly sensitive to spice. You could omit it entirely, making it more of a Marinara than Arrabbiata, but I’m partial to the spice.

I added the wine, which is a little non-traditional, because I love the taste of wine in my pasta sauces.  With the shrimp already cooked, this makes for an easy and delicious meal that is sure to please during your next dinner at home!

 

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Shrimp Arrabiata
Author: 
 

Ingredients
  • 1 lb pasta of your choice
  • 1-2 T Olive Oil
  • 2-3 cloves garlic, minced
  • ¼-½ tsp crushed red pepper (I used ½ because my husband likes things spicy!)
  • 1 package of Omaha Steaks Cooked Jumbo Shrimp
  • 1 (32oz) can crushed tomatoes
  • 1 T tomato paste
  • ½ cup red wine (optional but suggested)
  • Salt and pepper to taste
  • Fresh basil leaves, chiffonade (3-4 leaves)

Instructions
  1. Cook pasta according to instructions on box.
  2. While water is coming to a boil and pasta is cooking, drizzle the olive oil into a large nonstick sauté pan on medium.
  3. Sauté the garlic cloves lightly until softened, then add the crushed pepper and cook until fragrant (1-2 minutes), stirring.
  4. Add in the shrimp and stir.
  5. Add crushed tomato and tomato paste and bring to a simmer.
  6. Add red wine and stir.
  7. Continue to simmer until pasta is done, then add your drained pasta to the pan with the sauce and toss to coat evenly.
  8. Salt and pepper to taste.
  9. Add fresh basil and toss.
  10. Garnish with more fresh basil and serve

 

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About the Author

Lynn is law school graduate from UNC who decided in her last year of law school to begin cooking. That decision quickly turned into a passion/obsession, as did her obsession with food blogging, food photography, cookbooks, and pretty much anything else that had to do with food! Lynn is a family law attorney in Charlotte, North Carolina making delicious food in between cases!



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