Arrabiata Sauce with Shrimp

  • ¼ C. olive oil + 2 Tbsp butter

  • 1 lbs shrimp, peeled and deveined

  • kosher salt and freshly ground black pepper to taste

  • 3 cloves garlic, minced 

  • 1 28 oz. can crushed tomatoes

  • pinch of sugar 

  • ½ tsp. chili pepper flakes, plus some extra to season shrimp with 

  • ½ tsp. Italian seasoning or red pepper flakes

  • Lemon - juice and zest of (zest for garnish)

  • 6 fresh basil leaves, chopped or torn 

Heat 2 Tbsp of oil and 2 Tbsp of butter in a saute pan.  Season shrimp with salt, pepper and chili flakes.  Cook until shrimp turns pink on both sides.  Remove from heat and reserve.

Add the remaining oil and Sauté the garlic in the oil for 30 seconds. Add the tomatoes, pinch of sugar (this will lift the canned flavor from the tomatoes) and seasonings (except the basil). 

Bring to a boil and cook for 5 minutes.  Taste and correct seasoning as desired, add lemon juice.

Remove from heat. Add in basil and season to taste.  Serve over hot pasta and garnish with lemon zest

Serves 6


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