PENNE ARRABBIATA WITH SHRIMP

This pasta is mouthwateringly delicious. The recipe uses a traditional spicy tomato sauce as the base and, if you don’t care for the shrimp, is an incredible dish without them too! We suggest using beautiful, large shrimp as they add just a little extra touch of sexiness to the pasta. 

However, feel free to substitute with regular sized shrimp or frozen shrimp (just be sure to add smaller shrimp towards the end of the pasta, after the sauce is pretty much done, so they don’t overcook!). 

INGREDIENTS

(makes two portions):

12 oz   Penne, dried

6          large shrimp, raw

6 oz     Roma tomatoes, chopped

6          Garlic cloves, minced

4 oz     White wine

2 tbsp  salted butter

Small bunch of basil, roughly chopped

Small bunch of parsley, roughly chopped

2 tsp to 1 tbsp of crushed red pepper flakes, depending on taste

Salt and pepper to taste

PREPARATION

1.     Cook the pasta in boiling, well-salted water to al dente, according to package instructions. 

2.     Meanwhile, add the butter to a large sauté pan and place over a medium to high heat. 

3.     Add the onion, and sauté for a few minutes until translucent. 

4.     Add the tomatoes, the raw shrimp, garlic and red pepper flakes to the pan and sauté for 5-6 minutes, until the shrimp are almost cooked through but not fully cooked.

5.     Add the wine to the pan and let it absorb for about 2 minutes. At this point, I usually check one of the shrimp to make sure it’s cooked through. Make sure your shrimp are fully cooked before serving (they should be opaque throughout, not translucent.) Do not overcook or they will become rubbery. 

6.     Drain the pasta (reserving a few tbsp of the pasta water) and add the pasta and the reserved water to the sauté pan. 

7.     Add the herbs, salt and pepper to taste and sauté until the herbs are just wilted, and the sauce and pasta are combined.

8.     Serve in a large bowl, positioning the shrimp on the top. 

9.     Garnish with fresh basil and cracked black pepper.