Description
A bold and comforting Italian-inspired pasta made with tender shrimp, al dente penne, and a fiery garlic tomato arrabbiata sauce finished with fresh basil.
Ingredients
Units
Scale
- 8 ounces penne pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small onion, diced
- 4 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 3 cups tomato sauce
- 1/4 cup fresh basil, roughly chopped (plus extra for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente
- Reserve 1/2 cup of pasta cooking water, then drain the pasta
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat
- Add shrimp, season with salt and black pepper, and cook 2–3 minutes per side until opaque
- Transfer shrimp to a bowl and set aside
- In the same skillet heat the remaining olive oil over medium heat
- Add diced onion and cook about 5 minutes until softened
- Stir in minced garlic and crushed red pepper flakes and cook 1–2 minutes until fragrant
- Pour in the tomato sauce and add chopped basil
- Simmer the sauce gently for 20–25 minutes, stirring occasionally
- Add cooked pasta to the sauce and toss to coat, adding reserved pasta water if needed
- Plate the pasta and top with the cooked shrimp
- Garnish with fresh basil and serve warm
Notes
For best texture, cook shrimp just until opaque to avoid overcooking. Adjust the crushed red pepper flakes to control the spice level. Reserve pasta water to help create a silky sauce that clings to the pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 185mg