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January 26, 2011

Arrabiata Sauce with Shrimp & Linguine | Recipe | Quick Dinner Ideas

Arrabiata Sauce with Shrimp & Linguine

This pasta with arrabiata sauce is one of those dinners that takes 10 minutes to prepare - literally.  The simple tomato sauce is made from canned whole tomatoes with a little bit of red pepper flakes added for heat.  It can be made with or without shrimp - add mushrooms, chicken or just parmesan cheese if you'd like!   If you have some white wine around the house, add a 1/2 of a cup to the sauce for extra depth and interest, but it is not necessary. 

Arrabiata Angel Hair with Shrimp

1 pound of Linquine
3 tablespoons of olive oil
4 cloves of garlic, minced
2 - 14.5 ounce cans of whole peeled tomatoes
1/4 teaspoon of red pepper flakes
1/2 teaspoon of salt
1 pound of shrimp, uncooked, peeled

Start by boiling a large pot of water for the pasta.  Add sea salt to the water to help flavor the pasta (about 2 tablespoons). 

In a saute pan, cook garlic in the olive oil for 30 seconds.  Add the juice from the cans of tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the salt & red pepper flakes.  Cook the sauce over medium-high for 5 minutes.  **This is a good time to put the pasta in the boiling water.  It should cook for 5 minutes.

Add the shrimp to the tomato sauce and cook on medium high for 2 minutes, until the shrimp have cooked, then remove it from the heat.  When the pasta has cooked for 5 minutes total (or until al dente) remove it from the water and add it directly to the sauce.  Toss to coat. 

Budget Friendly Dinner :

pasta - $1.00
tomatoes - $1.50
shrimp - $6.00-$8.00 **
total : $8.50 - $10.50

**I buy frozen shrimp at Costco in 2 pound bags for about $12.  It is really easy to grab a couple of pieces out of the freezer for a quick dinner.

1 comment:

  1. Yum!! I always have a big bag of frozen shrimp on hand so I make a similar sauce quite often. It's quick, easy and delicious! I love the way you styled these photos. Very nice.


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