Linguini Arrabiata Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz linguini and cook until just shy of al dente (follow package time minus 1 minute). Reserve 1/2 cup pasta cooking water, then drain and set pasta aside, tossing with a little olive oil to prevent sticking.

Season and Sear

Pat shrimp dry with paper towels. In a medium bowl toss shrimp with 1 tablespoon olive oil, 2 cloves minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large skillet over medium-high heat until hot. Add seasoned shrimp in a single layer and sear 1-1.5 minutes per side just until opaque and pink. Remove shrimp to a plate and keep warm. Do not overcook; they will finish in the sauce.

In the same large skillet (wipe out if there are burnt bits, leave fond), reduce heat to medium and add 2 tablespoons extra-virgin olive oil. Add 4 thinly sliced garlic cloves and cook gently 30–45 seconds until fragrant but not browned. Add 1 teaspoon crushed red pepper flakes and optional chopped anchovy and stir 15 seconds to bloom the flavors.

Add 28 oz crushed San Marzano tomatoes and 1 tablespoon tomato paste, stirring to combine. Bring sauce to a gentle simmer, then reduce heat to low. Simmer uncovered 10–12 minutes to thicken slightly.

Season the sauce with 1 teaspoon salt, 1/2 teaspoon sugar (if tomatoes are acidic), and 1/4 teaspoon black pepper. Tear or chiffonade 4 basil sprigs and stir into the sauce in the last 1–2 minutes of simmering.

Return the seared shrimp to the skillet with the sauce and simmer 1–2 minutes to finish cooking and meld flavors.

Add the drained linguini to the skillet. Toss to coat, adding up to 1/2 cup reserved pasta water as needed to loosen and create a glossy emulsion. Stir in 1 tablespoon unsalted butter (optional) for silkiness.

Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Squeeze juice from 1/2 lemon over the pasta if using; toss to combine.

Serve immediately in warmed bowls, topped with 1/2 cup grated Pecorino Romano or Parmesan and a few torn basil leaves or chopped parsley.