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Shrimp & Pasta Arrabbiata

Serves2
IngredientsPasta
Menu PartEntree
Cuisine TypeItalian
shrimp pasta

Bull & Bird Restaurant

Chagrin Falls, Ohio

Shrimp takes a spicy turn in this pasta dish. Both the arrabbiata sauce and infused oil include Calabrian chili paste, but the tomatoes and sweet onions mellow out the heat a bit. Use a long, thin pasta in this recipe, such as chitarrine—which translates to guitar strings—or spaghettini to hold the sauce.

 

Ingredients

Chili herb oil

2 cups fresh basil leaves, minced

1 bunch parsley, minced

1 cup fresh oregano leaves, minced

½ cup Calabrian chili paste

2 tbsp. kosher salt

1½ tsp. ground black pepper

2 cups olive oil

Arrabbiata Sauce

¼ cup extra virgin olive oil

¼ cup minced fresh garlic

1 cup finely chopped sweet onions

1 can (16 oz.) tomatoes

1 tbsp. Calabrian chili paste

1½ tsp. kosher salt

1 tsp. ground black pepper

1 sprig fresh oregano

Shrimp pasta

12 extra-large shrimp, cleaned

2 tbsp. chili herb oil, divided (recipe above)

1 oz. extra virgin olive oil

12 oz. arrabbiata sauce, heated (recipe above)
½ tsp. salt

½ tsp. ground black pepper

7 oz. chitarrine pasta, cooked

1 tbsp. basil chiffonade

1 tbsp. grated pecorino cheese

Steps

  1. For chili herb oil: Combine all ingredients in a large container; mix well. Cover and refrigerate until ready to use.
  2. For arrabiatta sauce: In deep skillet over medium heat, heat olive oil. Add garlic and onions; saute until translucent, about 5 minutes. Stir in tomatoes, chili paste, salt, pepper and oregano; bring to a simmer. Cook 25 minutes. Cool sauce and refrigerate until ready to use.
  3. In bowl, toss shrimp with 1 tablespoon chili oil. In saute pan, heat olive oil. Cook shrimp in hot oil until they turn pink; remove from pan and reserve. Stir 12 ounces arrabbiata sauce, salt and pepper into pan; heat through. Add pasta; toss until incorporated.
  4. To serve, place pasta in center of shallow bowl. Top with shrimp and drizzle with 1 tablespoon chili oil. Garnish with basil and pecorino cheese.

Photograph courtesy of Hyde Park Restaurant Group

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