Seafood Arrabbiata Recipes

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SHRIMP ARRABBIATA



Shrimp Arrabbiata image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 Tbsp. olive oil, divided
1 lb. uncooked large shrimp, peeled and deveined
1 cup finely chopped onion
1 clove garlic, finely chopped
1/2 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1 jar Bertolli® Arrabbiata Sauce
8 ounces linguine, cooked and drained
1/4 cup grated Parmesan cheese

Steps:

  • Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
  • Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.

ARRABBIATA SAUCE



Arrabbiata Sauce image

Spicy and delicious. Ideal on penne pasta.

Provided by Ellen

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 35m

Yield 6

Number Of Ingredients 13

1 teaspoon olive oil
1 cup chopped onion
4 cloves garlic, minced
⅜ cup red wine
1 tablespoon white sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 tablespoon lemon juice
½ teaspoon Italian seasoning
¼ teaspoon ground black pepper
2 (14.5 ounce) cans peeled and diced tomatoes
2 tablespoons chopped fresh parsley

Steps:

  • Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
  • Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
  • Stir in parsley. Ladle over the hot cooked pasta of your choice.

Nutrition Facts : Calories 76.9 calories, Carbohydrate 11.8 g, Fat 1 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 0.2 g, Sodium 258.2 mg, Sugar 7.5 g

SEAFOOD ARRABBIATA



Seafood Arrabbiata image

Arrabbiata is Italian for "angry"....the crushed red pepper in this recipe. to save time, substitute bottled minced garlic instead of the 3 cloves of garlic. Also feel free to substitute fettuccine or spaghetti instead of linguine!

Provided by Lynette !

Categories     Seafood

Time 40m

Number Of Ingredients 14

8 oz linguine, uncooked
2 Tbsp extra virgin olive oil, divided
6 oz bay scallops
5 oz medium shrimp, peeled and deveined
1/2 c onion, chopped
1/4-1/2 tsp crushed red pepper flakes
3 clove garlic, minced
2 Tbsp tomato paste
1 can(s) petite cut diced tomatoes, 14.5 ounce, drained
1/2 c clam juice
12 littleneck clams
12 mussels, scrubbed and debearded
2 Tbsp fresh parsley, chopped
1 Tbsp fresh basil, thinly sliced

Steps:

  • 1. Cook pasta according to the package directions, omitting salt and fat; drain.
  • 2. While pasta cooks, heat 1 tbsp oil in a large nonstick skillet over medium-high heat. Add the scallops and shrimp to the pan; cook 3 minutes. Remove from the pan; keep warm
  • 3. Heat remaining 1 tbsp oil in the pan over medium high heat. Add onion, red pepper, and garlic; cook 2 minutes. Add tomato paste and tomatoes. Bring to a boil and cook 2 minutes. Add clam juice, cook 1 minute.
  • 4. Add clams; cover, reduce heat to medium and cook 4 minutes. Add mussels; cover and cook 3 minutes or until clams and mussels are open. Discard any unopened shells.
  • 5. Stir in scallops and shrimp. Add parsley; cook 1 minute or until thoroughly heated.
  • 6. Serve over pasta. Sprinkle with basil.

PENNE ARRABIATA



Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

  • In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
  • Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
  • Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
  • Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

SHRIMP ARRABBIATA



Shrimp Arrabbiata image

An Italian recipe from CookingLight. This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal. Taste test and if you like your sauce spicier, increase the red pepper. Spinach pasta would be great with this! If your family likes mushrooms add them in, too. Add french bread and a salad, and mangiare-eat!

Provided by WiGal

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 lb large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup onion, chopped
2 teaspoons garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon capers, drained
1 tablespoon kalamata olive, chopped
2 tablespoons parsley, chopped

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.

Nutrition Facts : Calories 603.5, Fat 18.8, SaturatedFat 2.6, Cholesterol 348.6, Sodium 1793.5, Carbohydrate 65.1, Fiber 4.3, Sugar 9.2, Protein 43.9

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