Thursday, March 10, 2011

Shrimp Arrabbiata

Simple restaurant fare in the comfort of your home and budget.
Shrimp Arrabbiata
What You Need
1 lb Jumbo Shrimp (21/25)
Olive Oil
1-2 Red Chilis (chefs spice preference)
1/2 cup Chopped Mushrooms
2 tbsp Chopped Black Olives
4 Cloves Garlic
6 oz. Tomato Sauce
2 tbsp Pasta Water (save from water pasta cooks in)
Salt
1/4 cup Finely Chopped Red Bell Pepper
1/2 lb Pasta (pictured w/ Spinach Spaghetti)

To start, clean and devein shrimp, leaving the tail on.   Next, bring 8 cups water + 1 tbap salt to boil to cook the pasta.  Once boiling, add the pasta.  You will want to cook the pasta so it is al dente -- aka slightly hard.

In a separate medium large skillet, saute the minced garlic cloves, red chili, and shallot in the olive oil for 3-5 minutes, or until the shallots begin to turn transluculent (wait until pasta is cooking to start sauce).  Next, add the mushrooms, bell pepper and olives, and saute for 2-3 more minutes.  Add the tomato sauce, salt, and parsley, and bring to simmer. 

Wait until the pasta is ready to add the shrimp to the tomato sauce (but do not let the bell pepper cook more than 5-8 minutes in sauce).  When the pasta is drained, add the shrimp to the sauce and cook 4-6 minutes, or until plump and pink.  Quickly toss in the pasta and serve!

Pictured with fresh basil leaves as garnsh and 4 jumbo shrimp on top!  This was AWESOME!

I hope you enjoy thick saucy dish!


3 comments:

  1. Thanks! It WAS delish!!! In fact, I think I need to make this again soon ;) You near Salt Lake City?

    ReplyDelete

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