Disclosure – I was compensated by Dreamfields for recipe development and this post as part of #HealthyPastaMonth. As always, all opinions are my own.
In my family, pasta for dinner brings smiles to those around the table. While we do love it plain with just a bit of cheese and oil, or layered in a baked dish, our all-time favorite is topped with sauce.
Great flavor without fuss is my mantra. Simple fresh tomato-based sauces are fabulous, but once the summer tomatoes are gone, I look for ways to spice up the sauce. This easy shrimp arrabbiata fits the bill and makes weeknight dinner delicious, as well as quick.
Arrabbiata is Italian for “angry,” a nod to the spiciness of this sauce. By adding shrimp, you make the dish into a protein-rich full main course. Traditionally arrabbiata sauce is paired with penne pasta, but I prefer rotini because the spiral shape holds the sauce better. Red pepper flakes are the spice in this version; start with ½ teaspoon, which will give the sauce a bit of a kick, without making it fiery. If you and your family or guests like food on the hot side, consider adding more, up to another ½ teaspoon. The optional tiny bit of sugar cuts the acidity of the tomato sauce.
And while many Italian chefs and home cooks would not add grated cheese to a seafood pasta like this one, in my house grated cheese on pasta is a given.
The ingredients are simple and the sauce comes together while the pasta cooks.
I use frozen shrimp so that I always have the ingredients for this dish on hand. My choice was based on my own taste test and reading the label to make sure that the type I purchased had not been kept in sodium-laden seawater or a brine solution. (Best to avoid “hidden” sodium.) Of course, if you have easy access to good quality fresh shrimp, by all means use them.
Dreamfields pasta is my kind of ingredient. Made with US-grown premium durum wheat semolina, a one-cup cooked serving (2 ounces dry) has 5 grams of fiber and 7 grams of protein. My official taste tester has given Dreamfields his seal of approval; he announced that he could not tell the difference between that and the imported Italian pasta he loves with a passion. Delicious and healthier – that’s a winning combination in my book.
As part of the #HealthyPastaMonth, Dreamfields is offering one of my readers a family pack of their pasta (1 of each of the 7 shapes) plus a $25 gift card. To enter, just check out the giveaway entry form at the bottom of this post.
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 8 ounces Dreamfields rotini
- 2 tablespoons olive oil divided
- 1 pieces medium onion cut into thin (about 1 cup)
- 1 clove largegarlic minced (about 1/2 teaspoon)
- 12-16 ounces medium peeled & deveined shrimp either fresh or defrosted from frozen (about 24-28)
- 1-28 ounce can no-salt-added petite diced tomatoes
- 1/4 cup tomato paste
- 1/2 -1 teaspoon crusted red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon sugar optional
- Grated Parmesan or Romano cheese optional
- leaves Fresh basil optional, for garnish
Ingredients
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- Cook pasta according to directions on the package.
- Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion slivers to the skillet and sauté until transparent (about 5 minutes), stirring occasionally. Add the minced garlic; sauté 2 more minutes, stirring frequently. Push onion-garlic mixture to one side of the skillet.
- Add the remaining tablespoon of oil to the skillet. Add the shrimp; sauté until transparent (about 4 -6 minutes), turning halfway through cooking. Transfer shrimp to a medium bowl and set aside.
- Add tomatoes, tomato paste, pepper flakes, salt, and sugar if desired, to skillet. Simmer 10-15 minutes, stirring occasionally. Return shrimp to sauce; stir to combine. Remove from heat.
- Top pasta with sauce. Sprinkle with cheese and top with basil as desired.
I’ve actually never had shrimp with pasta sauce but really want to try it, bet the combined flavors are awesome!
Jeffrey, I hope you will try it – the combination is quite flavorful and the recipe comes together in just a few minutes. Seafood with red (tomato-based) sauce is wonderful. Have you ever had cioppino? I’ll put a recipe up on the blog for it soon – a combination of different seafoods in red sauce – also fabulous.
I love Spicy Shrimp, this recipe is a keeper.
Sandy, Wonderful. It’s become a favorite around here, with the chef as well as the eaters.
I have never made Shrimp Arrabbiata but it looks incredibly delicious!!
Cris, Hope you’ll try it. This recipe is quite simple. You could even cheat by buying the shrimp already cooked and skipping that step, but don’t tell anyone I suggested that:)
This looks delicious and so easy!
Terry, Thanks – it is both of those (delicious and easy), making it a wonderful weeknight meal.
Oh that looks so good, will have to try it
Cheryl, Hope you do try it – now a family favorite around here.
Pasta has always been part of our meal plan and Dreamfields makes it easy to make pasta dishes nutritious. #HealthyPastaMonth I also prefer rotini because the spirals hold the sauce.
Susan, Nice to meet a fellow rotini-lover. And yes, agree wholeheartedly on the kudos to Dreamfields.
My husband’s mother is Italian, and it is a running joke in our family that SOME of us add parmesan to our seafood pastas. I would be one of those someones. I love a little kick to my sauces…this looks delicious! Definitely trying it and entering your giveaway too!
Michelle, Great on all counts. I’ll tell my husband that there are “real” Italians who add cheese (I’m always reminding him that we’re breaking a tradition when he insists on cheese with all pasta, even when it includes seafood.
I’m sure we’ll enjoy your recipe, I really appreciate how quick and easy this dinner is!
Jennifer – I hope you’ll try it. My family loved it and I know we’ll have it again soon.
Love the “angry” in this recipe – a nice kick!
Kelly, Angry and yet so delicious – what a combination:)
love this pasta
Many thanks Yaj
I love Dreamfields Rotini.
I’m a huge rotini fan too, as you can see:)
Looks delicious. I love Dreamfields pasta
Elena, Thanks. Glad you love Dreamfields. I do too:)
I love love love pasta dishes!
Elle, A girl after my own heart!!
I like the Dreamfields elbow macaroni as you can use it in so many dishes.
Sarah, You’re so right – and mac ‘n cheese weather (with Dreamfields elbow macaroni) is right around the corner, at least here in the mid-Atlantic US.
Looks great and love the rotini style pasta.
Lisa, Thanks – hope you’ll try this version of pasta arrabbiata soon.
Love seafood and pasta too..no better combination.
Thanks
Vicki, Yes, I think seafood and pasta are an amazingly good combination. Hope you’ll try this version.
I love how the rotini holds the sauce. Looks delicious!
Jillian – thanks. Hope you make pasta arrabbiata sometime soon.
This recipe sounds delicious.
Thanks Latanya – hope you try it.
Penne Arrabbiata is my favorite, and I’d never thought of adding shrimp to it! Going to try this soon!
Ah, Tina – so glad to meet another pasta arrabbiata fiend. Do try adding the shrimp – so easy and quite delicious. Plus it turns the pasta into a one-dish supper.
Your Recipe Looks Delicious!
Heather, Many thanks. Best, Laura
Love this recipe, nice and simple. Can’t wait to try it!
Sally, Many thanks. Hope you do try it – a perfect weeknight dinner. Best, Laura
This looks so delicious and fresh!
Amanda, Many thanks. I hope you’ll try it – so easy too. Best, Laura
Looks good! Thanks for the giveaway.
Thomas, You’re quite welcome! Best, laura
Is the tomato paste missing from the list of ingredients?
Russ, Many thanks for catching that – I’ve fixed the reference to include it in the list of ingredients as well as the instructions.
What a delicious, spicy dish Laura. We love shrimp around here and glad to have another way to enjoy it!
Thanks Allie. It’s a great weeknight meal.