Shrimp & Pasta Arrabbiata
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
- For chili herb oil: Combine all ingredients in a large container; mix well. Cover and refrigerate until ready to use.
- 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.
- 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.
- 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