Pasta Arrabiata with Shrimp
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 35 minutes
COURSE: Main
“Arrabiata” means “angry” in Italian. That’s a great name for this sauce, because of its kick of hot chilis. When you combine our sweet shrimp with the feisty sauce, you have a culinary masterpiece on your table in just minutes. BTW…the sauce may be “angry,” but it will make you happy!
Ingredients
- 1 lb. Citarella Rigatoni
- 2 Tbsp Citarella olive oil, plus more for serving
- 2 cloves garlic, smashed
- 1 lb. peeled and deveined shrimp
- 1 jar Citarella Arrabiata sauce
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- ¼ cup fresh parsley, minced
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to boil. Cook rigatoni according to package instructions until just al dente, reserving 2 cups of pasta water.
- Meanwhile, heat a large skillet over medium-high heat, add oil and garlic. Cook for 1 minute until garlic is fragrant, then remove. Add shrimp and cook for 1 minute per side until pink and season with salt and pepper.
- Add Arrabiata sauce to pan with shrimp and simmer until shrimp are fully cooked. Season with lemon juice, lemon zest, salt, and pepper.
- Toss cooked pasta with sauce and simmer until combined, using any reserved pasta water to thin sauce as needed.
- Add pasta to serving platter and garnish with fresh parsley, and a drizzle of olive oil.
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