This fast and delicious meal features sauce from Michael's of Brooklyn and is perfect for your Feast of Seven Fishes or any time of year.
Linguine with Shrimp Arrabbiata
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesIngredients
1 lb. 1 linguine
1 lb. 1 medium shrimp, peeled and deveined, tails removed
1 32 oz. 1 jar of Michael's of Brooklyn Arrabbiata Sauce
3 cloves 3 garlic, thinly sliced
2 tbsp. 2 olive oil
1/2 cup 1/2 dry white wine
1/2 tsp. 1/2 red pepper flakes (adjust to taste)
salt and freshly ground black pepper
fresh flat-leaf parsley, chopped
fresh torn basil
reserved pasta water, as needed
Directions
- Bring a large pot of salted water to a boil.
- Cook linguine until al dente; reserve ½ cup pasta water and drain.
- Season shrimp lightly with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add garlic and red pepper flakes.
- Sauté for 30 seconds.
- Add shrimp and cook 1-2 minutes per side (until just pink).
- Remove shrimp and set aside.
- Deglaze pan with white wine for 2 mins.
- Lower heat to medium and add arrabbiata sauce.
- Simmer 3-5 minutes.
- Add torn basil.
- Return shrimp to the pan.
- Add linguine and toss to coat (adding pasta water as needed).
- Taste and adjust seasoning.
- Remove from heat.
- Garnish with fresh chopped parsley.
- Garnish with torn basil (optional).
- Add a drizzle of good olive oil (optional).
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