Shrimp Arrabbiata
Shrimp Arrabbiata combines succulent shrimp with smoky hot cherry peppers in a garlicky tomato sauce. Easy to make and ready in about 30 minutes.
Servings: 4
Ingredients
For the shrimp
- 1 1/2 pounds (680g) extra large shrimp
- 3 tablespoons (45ml) extra virgin olive oil divided
- 1/2 teaspoon baking soda
- 1 teaspoon crushed hot red pepper flakes
- 3/4 teaspoon Diamond Crystal kosher salt
Completing the dish
- 3 tablespoons (45ml) extra virgin olive oil
- 15 cloves garlic chopped
- 2 large hot cherry peppers seeds and stems removed, chopped
- 1 28-ounce can plum tomatoes hand crushed
- 1 tablespoon (15ml) cherry pepper vinegar
- 1/2 teaspoon dried oregano
- 3 tablespoons minced Italian flat-leaf parsley
Instructions
For the shrimp
- Dry off the shrimp with paper towels. Mix the shrimp with 1 tablespoon olive oil, baking soda, crushed red pepper flakes, and salt. Let the shrimp sit for at least 10 minutes before searing in the next step.
- Heat a large cast iron or stainless steel pan (needs to be oven safe) with the remaining olive oil to a touch higher than medium heat. Once shimmering, add the shrimp and cook for only 30 seconds per side. Work in batches to not overcrowd the shrimp. Place the seared shrimp in a plate and tent with foil.
Completing the shrimp arrabbiata
- Set the oven rack to the second highest level and preheat the broiler.
- Heat the same pan to medium heat and add the extra virgin olive oil and garlic. Cook the garlic until soft and very golden (about 3-4 minutes). Add the cherry peppers and cook for another minute.
- Add the tomatoes and bring the sauce to a lively simmer. Add the oregano and vinegar and continue to simmer the sauce to evaporate some of the liquid (about 5-10 minutes). Taste test the sauce and season with salt and pepper if required.
- Add the shrimp to the sauce. Broil for ~6 minutes or until the shrimp are cooked through.
- Remove shrimp arrabbiata from the oven and top with the parsley. Spoon the shrimp and sauce onto plates and serve with crusty bread to mop up all of the delicious sauce. Enjoy!
Video
Notes
- There will be extra sauce for either a little bit of pasta or bread dipping.
- 2-3 large hot cherry peppers are a good starting point but use more if you like it extra spicy.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated on the stovetop or microwave.
Nutrition
Calories: 508kcal | Carbohydrates: 29.8g | Protein: 44.5g | Fat: 25.3g | Saturated Fat: 4.1g | Cholesterol: 740mg | Sodium: 375mg | Fiber: 8.4g | Sugar: 18.4g | Calcium: 224mg | Iron: 2mg
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