Italian Shrimp Arrabiata

           Easy, Entrees, Recipes
Italian Shrimp Arrabiata
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4 zucchinis

2 Tablespoons olive oil, divided

1 pound large shrimp, peeled and deveined

¼ teaspoon salt

½ cup onion, diced

2 teaspoons minced garlic

½ teaspoon dried basil

½ teaspoon crushed red pepper

2 Tablespoons tomato paste*

2 cups tomatoes, diced

4 Tablespoons chopped fresh parsley


Wash the zucchini and cut a thin slice off the bottom of each one so they wouldn’t roll around on the cutting board. Place the zucchini flat-side down on the cutting board and use a julienne peeler to cut ribbons (noodles) of zucchini. Keep the top on to keep the squash steady. Set aside.

Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat.

Sprinkle shrimp with salt; add shrimp to pan. Cook 2 minutes on each side or until shrimp are done. Transfer shrimp to a bowl. Heat remaining 1 Tablespoon oil in pan.

Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute. Add tomato paste and tomatoes; bring to a boil. Add zucchini noodles and cook 3 minutes or just until noodles are crisp tender and sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated. Add parsley to the pan, stirring well to combine.

*Freeze any remaining tomato paste in an ice cube tray in Tablespoon proportions. When frozen, pop the tomato cubes out of the tray and store in a freezer safe container for later use.

Makes 4 servings

This recipe was inspired in whole or in party by My Recipes