Shrimp Arrabbiata Food

SHRIMP ARRABBIATA

Steps:

• Cook pasta according to the package directions, omitting salt and fat.
• Drain and keep warm.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
• Sprinkle shrimp with salt; add shrimp to pan.
• Cook 2 minutes on each side or until shrimp are done.
• Transfer shrimp to a bowl.
• Heat remaining 1 tablespoon oil in pan.
• Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.
• Add tomato paste and tomatoes; bring to a boil.
• Cook 3 minutes or just until sauce begins to thicken.
• Return shrimp to pan; cook 1 minute or until thoroughly heated.
• Add capers, kalamata olives, and parsley to the pan, stirring well to combine.
• Serve over pasta.

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

ELECTRIC PRESSURE COOKER SHRIMP ARRABBIATA

Steps:

• Heat oil in electric pressure cooker using SAUTÈ setting. Add shrimp, garlic and 1/4 tsp. crushed red pepper; cook 4 to 5 min. or until shrimp turn pink, stirring frequently. Remove shrimp; set aside.
• Add spaghetti, pasta sauce, tomatoes, chicken broth and remaining crushed red pepper to pressure cooker; stir. Close and lock lid. Turn Pressure Release Valve to Sealing position. Cook 10 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release pressure. Slowly remove lid.
• Stir shrimp, 1 cup Parmesan and 2 Tbsp. parsley into spaghetti mixture; spoon into serving dish.
• Sprinkle with remaining cheese and parsley.

SHRIMP AND SCALLOP ARRABBIATA

Steps:

• Saute shrimp and scallops in 1 tablespoon olive oil until nearly done (about 3 minutes). Remove from pan and set aside.
• Heat the other tablespoon of olive oil in pan; add onion, garlic, fennel, pepper flakes, and pancetta. Saute for about a minute.
• Stir in tomatoes (with juice) and bring to a boil. Cook 2-3 minutes, stirring occasionally.
• Return shrimp/scallop mixture to pan. Cook until thoroughly heated (a minute or two).
• Serve over favorite pasta, with basil sprinkled on top.

SIMPLE ARRABBIATA SAUCE

Steps:

• In a large saucepan, combine tomatoes, olive oil, and red pepper flakes. Simmer 30 to 40 minutes, or until sauce is thickened. Stir in garlic, and simmer 10 minutes. Remove from heat, and stir in basil, salt and pepper.