Shrimp Arrabbiata Pasta with Fradiavolo Sauce
Quick weeknight pasta featuring large shrimp seared briefly then simmered in spicy Fradiavolo sauce. Linguine or bucatini captures the peppery tomato coating. Ready in under 20 minutes, this stripped-down arrabbiata highlights quality ingredients and bold heat without cream or complex techniques.
Ingredients
Instructions
- 1
Season shrimp with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high heat.
- 3
Add shrimp and cook, turning once, until nearly cooked through, about 1 minute per side. Transfer to a plate.
- 4
In the same skillet, heat the Fradiavolo Sauce, stirring occasionally, until simmering.
- 5
Return shrimp to the sauce and heat until cooked through, about 2 minutes.
- 6
Meanwhile, cook pasta in a large pot of salted boiling water according to package directions.
- 7
Drain and transfer pasta to a large bowl.
- 8
Pour sauce over pasta and toss to combine. Serve immediately.
Good to Know
Refrigerate leftover shrimp and sauce separately up to 2 days. Reheat gently with a splash of water.
Shrimp can be peeled and deveined up to 8 hours ahead. Sauce benefits from sitting 1-2 hours but use same day.
Plate immediately after tossing. Offer crusty bread to soak up sauce.
Common Mistakes
Do not overcook shrimp in initial sear to avoid rubbery texture when reheated in sauce.
Do not skip the initial sear, which develops flavor before final heating.
Substitutions
Dairy-Free Swaps
General Alternatives
adds depth but reduces brand-specific heat profile