Looking for an easy recipe that will give your weeknight dinners a kick? We’ve got you covered with this recipe for linguine tossed with spicy shrimp, tomatoes and white wine!
Shrimp Arrabbiata with Linguine
- 1 jar Gargano & Co. Classic Tomato Sauce
- 1 box Italian Linguine
- 1 pound peeled and de-veined large shrimp (raw)
- 1/2 cup dry white wine
- 2-3 cloves minced garlic
- Extra virgin olive oil
- Flat leaf Italian parsley
- 1 Tablespoon grated lemon zest
- Red chili peppers
- Kosher salt
Begin by cooking the pasta according to the package directions. Once water is boiling and you have added the pasta, heat a large skillet over medium high heat and add 2 Tablespoons extra virgin olive oil to pan. When oil is hot, add minced garlic and chili peppers to taste (1/4- 1 teaspoon depending on how spicy you would like it). Brown garlic slightly and add the shrimp. Cook for two minutes then add white wine and tomato sauce. Cook for 2-3 additional minutes or until shrimp is cooked and sauce is bubbling and heated through. Take care to not overcook the shrimp. Turn off heat and place pan to the side.
When pasta is cooked ‘al-dente’—reserve 1/2 cup of pasta water then drain pasta. Add the pasta back to the large pasta pot. Pour the sauce with shrimp, pasta water, flat leaf parsley and lemon zest into the same large pasta pot. Cook over medium high heat until sauce coats the pasta and everything ‘comes together’. This should only take about 1-2 minutes. Serve immediately. Garnish with a sprig of flat leaf Italian parsley and a glass of good white wine. Serves four. Buon Appetito!