Linguini Arrabiata Recipe
Shrimp, spicy tomato sauce.
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Ingredients
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Pasta
Shrimp
Arrabbiata sauce
Finishing & garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water to a vigorous boil. Add 1 tablespoon kosher salt. Add 12 oz linguini and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
Shrimp
- 2
Season shrimp
Pat the shrimp dry with paper towels. Toss shrimp with 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon olive oil until lightly coated.
- 3
Cook shrimp
Heat a large skillet over medium-high heat. Add the seasoned shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a plate and loosely cover to keep warm. Do not overcook.
Arrabbiata sauce
- 4
Sauté aromatics
In the same large skillet (wipe out if burnt bits remain), lower heat to medium and add 3 tablespoons extra-virgin olive oil. Add the thinly sliced 4 garlic cloves and 1 minced shallot. Sauté gently for 1–2 minutes until fragrant and shallot softens, taking care not to brown the garlic.
- 5
Add heat and tomato concentrate
Add 1 teaspoon crushed red pepper flakes and 1 tablespoon tomato paste to the skillet. Cook, stirring, 30–45 seconds to toast the paste and bloom the chili.
- 6
Build the sauce
Pour in 14 oz crushed tomatoes. Stir in 1 teaspoon dried oregano, 1 teaspoon sugar (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, reduce heat to low, and cook uncovered 8–10 minutes to thicken slightly and concentrate flavors. Taste and adjust seasoning or heat.
Finish & serve
- 7
Combine pasta and sauce
Add the drained linguini to the skillet with the sauce. Toss to combine, adding up to 1 cup reserved pasta water a little at a time to loosen the sauce and create a silky emulsion—usually 1/4–1/2 cup is sufficient. Cook together 1–2 minutes so the pasta absorbs the sauce.
- 8
Add shrimp and herbs
Return the cooked shrimp to the skillet, gently folding them into the pasta and sauce just until heated through. Stir in 1/4 cup torn basil, 2 tablespoons chopped parsley, and 1 teaspoon lemon zest. If you want extra heat, sprinkle 1/4 teaspoon red pepper flakes.
- 9
Plate and garnish
Divide among 4 plates, finish with grated Parmesan if desired, and serve immediately.