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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Seafood is Citarella owner Joe Gurrera’s passion. With a lifetime of experience, he brings the finest seafood in the world to your table. Fresh, never frozen and all from sources with whom Joe has had trusted relationships for years. You’ll taste the difference excellence makes in your favorite recipes, so visit our seafood website and order your fresh catch today!
