Shrimp Arrabbiata

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  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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2 Tbsp. olive oil, divided

1 lb. uncooked large shrimp, peeled and deveined

1 cup finely chopped onion

1 clove garlic, finely chopped

1/2 tsp. dried basil leaves, crushed

1/2 tsp. dried oregano leaves, crushed

1 jar Bertolli® Arrabbiata Sauce

8 ounces linguine, cooked and drained

1/4 cup grated Parmesan cheese


  1. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside.
  2. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley.