Linguini alla arrabbiata with shrimps

Linguini alla arrabbiata with shrimps

Suggested material offered in store


32 large tiger shrimp, thawed* (11/17 per pound)

4 tbsp. olive oil

3 cloves garlic (crushed with palm of hand)

2-3 peperoncino (to taste)

4 ounces of white wine

700ml homemade tomato sauce or Stefano's Arrabbiata sauce

1/4 cup chopped Italian parsley

1 fresh pasta recipe


*Thaw the shrimp under cold water or put in the refrigerator for a day.

Make your fresh pasta and place on a pasta dryer.

Boil a large pot of water to cook the pasta. Once boiling, salt the water.

In a 28cm Julienne sauté pan, heat oil over medium-high heat. Add one clove of garlic, half the shrimp, salt and pepper and cook until pink.

Deglaze with 2 ounces of white wine, let evaporate and set aside.

Repeat with the remaining 16 shrimp.

In the same pan, heat olive oil over medium heat. Add a clove of garlic, the peperoncino, the tomato sauce and cook for 15 minutes.

Remove peperoncini.

Remove the garlic clove and crush it with a fork and add to the sauce.

Cook the fresh pasta for 1 minute, drain and add to the sauce. Mix well.

Put the shrimp in the sauce and mix well.

Sprinkle with parsley.


4 servings.

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