BUCA DI BEPPO'S SHRIMP ARRABBIATA RECIPE
Provided by á-174942
Number Of Ingredients 19
Steps:
- Coarsely chop the shallots. Pull butter to soften. Cook the angel hair al dente and lightly oil. Finely chop fresh sage. Half the pitted black olives and portion to 3 ounces. Cut ricotta salata in 1/4-inch cubes and portion to 1 1/2 ounces. Heat olive oil in sauté pan, add shrimp and sauté for approximately 30 seconds. Add the garlic and shallots for 30 seconds. Add white wine, lemon juice, fresh chopped tomatoes, black olives, salt and crushed red pepper. Cook until the shrimp are just cooked through, remove pan from heat and add the 1 1/2 ounces room temperature butter. In a large sauté pan, place the 10 ounces butter, crushed red pepper, salt, finely chopped sage and chopped garlic. Place heated pasta in sauté pan and toss well to incorporate all ingredients thoroughly. toss with Romano cheese and place on a large platter. Top with shrimp sauce, garnish with cubed ricotta salt and serve to delighted guests. This recipe yields ?? servings.
SHRIMP ARRABBIATA
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
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.
SHRIMP ARRABBIATA
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
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
ELECTRIC PRESSURE COOKER SHRIMP ARRABBIATA
Serve up some peppery seafood in an unbelievably short amount of time with our Electric Pressure Cooker Shrimp Arrabbiata. Ready in just 20 minutes, this pasta and shrimp arrabbiata recipe is almost too good to be true. Bet you're sure glad you have that electric pressure cooker now!
Provided by My Food and Family
Categories Spring 2019
Time 20m
Yield 6 servings, 1-1/2 cups each
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 1490 mg, Carbohydrate 59 g, Fiber 5 g, Sugar 9 g, Protein 30 g
SHRIMP AND SCALLOP ARRABBIATA
Make and share this Shrimp and Scallop Arrabbiata recipe from Food.com.
Provided by KLHquilts
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 248.5, Fat 8.7, SaturatedFat 1.2, Cholesterol 109.1, Sodium 642.5, Carbohydrate 20.1, Fiber 3.8, Sugar 9.7, Protein 23.8
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