Recipes › Seafood › Shrimp Arrabbiata Recipe

Shrimp Arrabbiata Recipe

Recipe by Pedro M. A. Neves

Shrimp Arrabbiata is a vibrant Roman pasta dish that transforms simple ingredients—tomatoes, garlic, and fiery red chili—into a bold, restaurant-quality meal. The succulent shrimp absorbs the spicy tomato sauce while maintaining its tender texture, creating a perfectly balanced seafood pasta in just 20 minutes. This authentic Italian preparation celebrates the heat and acidity of the sauce without the richness of cream.

Ingredients

• 400 g dried spaghetti (14 oz)
• 500 g large shrimp, peeled and deveined (1.1 lbs)
• 400 g canned San Marzano tomatoes (14 oz)
• 4 cloves garlic, thinly sliced
• 2-3 dried red chili peppers, or 1 teaspoon red pepper flakes
• 90 ml extra virgin olive oil (6 tablespoons)
• Salt to taste
• Freshly ground black pepper
• 15 g fresh flat-leaf parsley, chopped (½ oz)
• 30 g Pecorino Romano cheese, grated (1 oz), optional

Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente. Reserve 120 ml (½ cup) pasta water before draining.

2. While pasta cooks, heat olive oil in a large skillet over medium-low heat. Add sliced garlic and whole dried chili peppers (or red pepper flakes). Toast for 2-3 minutes until fragrant but not browned.

3. Increase heat to medium and add the canned tomatoes with their juice to the skillet, breaking them up gently with the back of a wooden spoon.

4. Simmer the sauce for 5-7 minutes, stirring occasionally, until it thickens slightly. Season with salt and black pepper. The sauce should be loose but concentrated.

5. Pat the shrimp dry with paper towels. Increase the heat to medium-high and add the shrimp directly to the tomato sauce in a single layer.

6. Cook the shrimp for 3-4 minutes per side until they turn pink and opaque throughout. Do not overcook. Remove from heat.

7. Add the drained spaghetti to the skillet with the shrimp and sauce. Toss gently, adding pasta water a little at a time until the pasta is well coated and the sauce reaches a fluid, silky consistency.

8. Taste and adjust seasoning with additional salt and pepper as needed. Divide among four plates and serve immediately, topped with fresh parsley and grated Pecorino Romano if desired.

Substitutions

• Use scallops (400 g) instead of shrimp for a delicate variation; reduce cooking time to 2-3 minutes per side.
• Replace spaghetti with linguine, bucatini, or gluten-free pasta for texture or dietary preferences.
• Substitute Pecorino Romano with Parmigiano-Reggiano for a slightly milder, less tangy finish.
• Use fresh red chili peppers (2 medium) finely chopped instead of dried chili for fresher heat and a slightly different flavor profile.

Tips

• Reserve pasta water before draining—it contains starch that helps create a silky sauce that clings to the pasta.
• Do not rinse the cooked pasta; the starch coating helps the sauce adhere better.
• Buy shrimp 1-2 hours before cooking and keep on ice; overcooked shrimp becomes rubbery and tough.
• Taste the sauce before adding shrimp and adjust heat level—you can always add more chili but cannot reduce it.

Arrabbiata, meaning 'angry' in Italian, originates from Rome and traditionally contains no meat or seafood. This shrimp adaptation honors the classic spicy tomato sauce while creating a protein-rich variation popular in contemporary Roman trattorias. The dish exemplifies Italian coastal cuisine where pasta meets the day's catch.

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