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Shrimp Arrabbiata with Linguine

Recipe GLPRb950f04ebca74c

0.0(0)
Italian
Main Course
21 min
Servings: 4
Stovetop

A quick and vibrant seafood pasta dish featuring succulent shrimp tossed with spicy arrabbiata sauce and fresh linguine. This simple yet elegant meal comes together in under 25 minutes, making it perfect for weeknight dinners. The combination of tender shrimp, aromatic red pepper sauce, and al dente pasta creates a balanced, satisfying dish.

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Ingredients

12 oz. linguine

1 1/2 tsp. olive oil

1 lb. peeled large raw shrimp (26 to 30 count)

1/4 cup dry white wine

1 tub (about 10 oz.) refrigerated arrabbiata sauce

1/2 cup fresh chopped parsley

Directions

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente, about 10 minutes. Drain and reserve 1/2 cup of the cooking water. Set the cooked pasta aside.

  2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the raw shrimp in a single layer and season with salt and pepper. Cook for 2 to 3 minutes until they begin to turn pink and opaque on the first side.

  3. Flip the shrimp and cook for another 1 to 2 minutes until they are fully opaque and pink throughout, reaching an internal temperature of 145°F. Do not overcook.

  4. If using the white wine, pour it into the skillet with the shrimp and let it simmer for about 30 seconds to reduce slightly. This step is optional but adds depth of flavor.

  5. Add the arrabbiata sauce to the skillet with the shrimp and stir gently to combine. Warm the sauce over medium heat for 1 to 2 minutes.

  6. Add the drained linguine to the skillet with the shrimp and sauce. Toss gently to coat all the pasta. If the mixture seems dry, add some of the reserved pasta cooking water, a few tablespoons at a time, until you reach the desired consistency.

  7. Divide the shrimp arrabbiata pasta evenly among four bowls or plates. Garnish generously with fresh chopped parsley and serve immediately while hot.