From Cooking Light-This dish's name-arrabbiata-comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If want, double the tomato sauce and freeze half for a jump start on a future meal. (I cut the red pepper to 1/4 tsp)
Shrimp Arrabbiata
Ingredients:
6 oz linguine 1 Tbsp olive oil, divided 1 lb large shrimp Peeled and deveined ¼ tsp salt ½ cup onion 2 tsp bottled minced garlic ½ tsp dried basil ½ tsp crushed red pepper 2 Tbsp tomato paste 1 (14.5 oz can diced tomatoes, undrained 2 Tbsp fresh parsley, chopped
Directions:
1. Cook pasta according to package directions.
2. Heat 1 Tbsp 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 Tbsp oil in pan. Add onion, minced garlic, basil and crushed red pepper to pan and 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 parsley to the pan, stirring well to combine. Serve over pasta. Yield 4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta).
from kat
This really is yummy!
From
From
Thanks, Deb!
I love looking at the CL recipes for sandwich ideas.
http://lifestyle.msn.com/foodandentertaining/recipes/StaticSlideshowBHG.aspx?cp-documentid=2523872>1=8988
From msn.com this morning.
Donna
From Cooking Light-This dish's name-arrabbiata-comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If want, double the tomato sauce and freeze half for a jump start on a future meal. (I cut the red pepper to 1/4 tsp)
Shrimp Arrabbiata
Ingredients:
6 oz linguine
1 Tbsp olive oil, divided
1 lb large shrimp Peeled and deveined
¼ tsp salt
½ cup onion
2 tsp bottled minced garlic
½ tsp dried basil
½ tsp crushed red pepper
2 Tbsp tomato paste
1 (14.5 oz can diced tomatoes, undrained
2 Tbsp fresh parsley, chopped
Directions:
1. Cook pasta according to package directions.
2. Heat 1 Tbsp 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 Tbsp oil in pan. Add onion, minced garlic, basil and crushed red pepper to pan and 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 parsley to the pan, stirring well to combine. Serve over pasta. Yield 4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta).
Calories: 343, fat 10 g; protein 29.4 g, carb 33.1 g; fiber 3.7 g; cholesterol 172 mg, sodium 594 mg
Cooking Light March 2006
cl-Deb
cl-Deb
Princess commented on perhaps getting a recipe folder.
Deb/MN