Shrimp Arrabiatta
Deborah
ingredients
- Arrabiatta Sauce:
- 1/4 C. extra virgin olive oil
- 4-5 garlic cloves, minced
- 10 roma tomatoe, diced
- 1/3 jar tomato sauce
- 1 Tbsp. crushed red pepper flakes (less if you want it milder)
- 2-3 sprigs fresh rosemary, chopped
- 2-3 Tbsp. fresh oregano, chopped
- 1/4 C. fresh basil, chopped
- Shrimp:
- 1 1/2 lbs. uncooked shrimp, peeled and deveined
- 1-2 Tbsp. olive oil
- 2-3 garlic cloves, minced
- 1 lemon
- 2 Tbsp. fresh basil, chopped
- Salt & Pepper to taste
- Pasta:
- 1 lb dried penne pasta
- salt
- Fresh grated parmesan for garnish
directions
- 1
Heat olive oil in large deep skillet over medium heat. Add garlic and brown about 60 seconds. Add tomatoes, sauce, and red pepper to skillet. Bring mixture to a boil. Turn heat to low and add oregano and rosemary. Simmer for 20 minutes. With 5 minutes remaining, add basil to the sauce and finish simmering.
- 2
Meanwhile, boil salt water for pasta. Add penne and cook until al-dente (follow package instruction for time requirements). Drain pasta and set aside.
- 3
For shrimp: Heat oil in large skillet over medium-high heat. Add garlic and cook about 60 seconds. Add shrimp to skillet and cook until opaque flipping at least once (about 3-5 minutes). While shrimp is cooking, season to taste with lemon juice, salt and pepper.
- 4
Divide pasta into bowls. Top with sauce and shrimp. Garnish with fresh grated parmesan.
Source: Epicurious
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