| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons unsalted butter, divided
- 1/3 cup panko (Japanese bread flakes)
- 8 tablespoons chopped fresh parsley, divided
- Kosher salt and freshly ground black pepper
- 1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
- 2 tablespoons good olive oil
- 2 cups thinly sliced red onion (1 large)
- 2 tablespoons minced garlic (6 cloves)
- 1/4 teaspoon crushed red pepper flakes
- 2/3 cup dry white wine, such as Pinot Grigio
- Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao’s
- 1 pound linguine, such as De Cecco
Instructions
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 566 |
| Total Fat | 14 g |
| Saturated Fat | 5 g |
| Carbohydrates | 73 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 32 g |
| Cholesterol | 170 mg |
| Sodium | 865 mg |
Reviews
Yes, it was tasty but too much pasta. 2 ounces dry pasta is a serving, this recipe works better with 12 oz. of linguine. Spice was perfect. I also added anchovy paste to the tomato sauce. The shrimp cooked this way were also perfect and tender. Panko crumbs were delicious also.
Fantastic
This pasta was delicious. My husband loved the spicy sauce. Easy and filling. Perfect for Lenten season.
Amazing !
Loved it. Easy & delicious. Maybe try a denser tomato sauce or, like someone mentioned – add a bit of tomato paste.
This was really delicious as written without a lot of effort except that I had to peel and devein the fresh shrimp. I used the Rao’s sauce, which was a great shortcut. I agree with some of the other reviewers that a pound of pasta is a bit too much, so I won’t use the whole package next time. Thanks, Ina!
Tasty! Just enough kick. I did not use all of the pasta. Would be good with other proteins as well.
Fairly easy and has great flavor. We thought perhaps there was a little too much pasta and added about a tablespoon of tomato paste towards the end of cooking to add another little dimension of richness.
Wonderful flavor. The Arabiatta sauce was good xpensive but worth it. Followed exactly. I thought the spice was just right; my daughter said is bit too spicy for her.
My mother in law made this for Christmas Eve, it was amazing! Now I make it for my family.