Saturday, March 25, 2006

Shrimp Arrabbiata

We didn't go out for dinner yesterday night. OCT decided not to go last minute even though I was already waiting for him downstair, in the cold, all dressed up. He sounded indecisive when he called to ask me to come down our apartment in 10 min, to meet him in his colleague's car. Little did I know that he changed his mind again in 10 min later!

In case you wonder if I got mad. I didn't. I think it's better for us to skip the dinner as he was really tired waking up very early for conference yesterday. So, I did what an understanding wife would do: cook a speedy dinner for us!

Shrimp Arrabbiata is fast and simple to put together. We had our dinner ready in 30 minutes, included defrosting the prawn. It's bright, tasty and healthy, and a bit spicy...But we both liked it a lot and not a single strain of linguine was left. I am sure it will come back to our dinner table soon! Maybe with more sauce next time.

Shrimp Arrabbiata

"This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal."

6 ounces fresh linguine
2 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
1/2 cup prechopped onion
2 teaspoons bottled minced garlic
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons chopped fresh parsley
*I added some white wine to the sauce*

Cook pasta according to the package directions, omitting salt and fat. Drain and keep warm.

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. Cook 3 minutes or just until sauce begins to thicken. Return shrimp to pan; cook 1 minute or until thoroughly heated.

Add parsley to the pan, stirring well to combine. Serve over pasta.

Yield: 4 servings (serving size: about 1 cup shrimp mixture and 1 cup pasta)

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