By Grocery List Plus Editorial Staff | Published on June 9, 2026

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Shrimp Arrabbiata with Linguine

Serves 4

312 cal · 21 min

Shrimp Arrabbiata with Linguine

Recipe GLPRb950f04ebca74c

4.0(1)
Italian
Main Course
21 min
312 cal
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.

Comments

Grocery List Plus Editorial Staff4

This hits the mark for a weeknight dinner in Charlotte: shrimp and linguine are routine at every major chain, olive oil and parsley are staples, and white wine appears at Walmart and Food Lion. The stated 21 minutes is honest if you buy pre-made arrabbiata sauce, which most readers will—that's the only real shortcut here, and a reasonable one. At roughly $4 to $5 per serving (shrimp is the cost driver), it's mid-range for a seafood pasta and feeds four without fussiness. The only friction is that arrabbiata sauce quality varies widely between stores, and the dish doesn't reheat well; linguine turns gluey overnight, so this is truly a same-night meal.

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