Penne Shrimp Arrabiata

This weeks recipe came about from a email from a viewer, who asked if I would share a spicy shrimp penne pasta recipe. After playing about in the test kitchen, the recipe below is what I came out with.

You will notice I slice the shrimp in half lengthways.  I find this not only stretches your ingredients (and pennies) further, it actually gives the dish a better bite texture.

For a variation on this, feel free to add a 1/4 cream for a rich, delish creamy version. Feel free to add a splash of white wine to give it more bouquet.

The Word “Arrabiata” translates to “angry,” an appropriate name for a spicy sauce. I like to add the sliced shrimp before adding the sauce and chili. it also works well with salmon too.

Ingredients and Instructions

Coarse salt
1/2 pound shrimp, sliced vertically in half 
1 pound penne pasta, cooked to box instructions
2 cups of your favorite tomato sauce
1 long red chili, cut into quarters 
4  tablespoons olive oil
1/2 cup firmly packed, finely grated parmesan cheese

Heat a large frying pan, add 2 table oil, and saute shrimp for 2 minutes, add tomato sauce chopped chili give a good stir, add a small amount  boiling water from your pasta pot,  Stir the pasta and sauce together with the olive oil and let it cook on low heat for for a couple minutes, You want the pasta to be just coated by the sauce, not doing the back stroke in it. Turn off the heat, remove the pieces of chili, stir in the pecorino and serve.