Shrimp Arrabbiata

This is the traditional “angry” (spicy tomato, basil and crushed red pepper) Arrabbiata sauce that can be made in advance (and frozen) and cooked shrimp tossed in for a quick meal. We use 41 – 50 count size shrimp since they are bite size and give each serving >10 shrimp.

(modification of recipe originally from Cooking Light)

Serves 4

• 6 ounces fresh whole wheat linguine pasta
• 2 teaspoons olive oil, divided
• 1 pound raw peeled and deveined medium shrimp, tails removed (defrosted if using frozen shrimp)
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup onion, chopped
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh basil (or 1 teaspoon dried basil)
• ½ teaspoon crushed red pepper (adjust to your heat tolerance)
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can low sodium diced tomatoes, undrained
• ½ cup chopped fresh parsley

Cook pasta according to package directions, omitting fat if applicable. Drain and set aside.

While pasta cooks, heat 1 teaspoon oil in a large non-stick skillet over medium high heat. Sprinkle shrimp with salt and black pepper. Add shrimp to pan and cook 2 minutes on each side or until done (do not overcook). Remove shrimp from pan and set aside.

Heat remaining 1 teaspoon oil in pan. Add onion, garlic, basil and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Reduce heat to medium-high and cook 3 minutes or until sauce begins to thicken. Return shrimp and parsley to pan; cook 1 minute or until thoroughly heated. Toss with pasta.

Nutritional Info/Serving: Calories 283, Fat 4 g, Protein 26 g, Carbs 34 g

21 Day Fix Container Equivalents/Serving:  1 Red, 0.5 Green, 1.5 Yellow, 0.5 tsp