Shrimp Arrabbiata Pasta layers savory tomatoes, fresh herbs and four distinct sources of heat. Seasoned shrimp are seared and tossed with spaghetti and parsley in a fiery marinara brightened with white wine, garlic and anchovy, then amped up with vinegar‑marinated cherry peppers, red pepper flakes and Calabrian chili paste. It’s a must for lovers of seafood and spicy food.
Shrimp and pasta have a special chemistry—think shrimp scampi or a spicy fra diavolo—and this arrabbiata variation is one of my favorites. “Arrabbiata” literally means “angry,” a fitting name for a sauce that should be boldly and pleasantly spicy, usually with generous garlic.
Heat in arrabbiata can come from fresh chilies or dried chiles. In this recipe I use a blend of dried red pepper flakes, Calabrian chili paste and vinegar‑marinated hot cherry peppers plus some of the vinegar brine to add brightness and complexity. Anchovies and a splash of white wine round out the sauce, making the finished dish well balanced and intensely flavorful.
Try this recipe soon—Mangia bene!
Main Ingredient Notes
Key ingredients and notes for this spicy shrimp arrabbiata:
- Shrimp: Medium‑sized shrimp (for example 31–36) work well. Use fully cleaned, peeled and deveined shrimp with tails removed. If using frozen shrimp, defrost them fully in the refrigerator to avoid water‑logging.
- Hot Peppers: This sauce layers heat and flavor with crushed red pepper flakes, Calabrian chili paste and vinegar‑marinated hot cherry peppers plus a bit of their brine. You can swap in different chiles to taste, but the pickled cherry peppers add welcome acidity and brininess.
- Anchovies: Anchovies and their oil dissolve into the sauce, enhancing umami without a pronounced fishy taste—they deepen the overall flavor.
- Pasta: Spaghetti is used here, but the sauce pairs well with many shapes: rigatoni, penne, linguine, etc.
- Tomatoes: Whole canned tomatoes crushed by hand give a chunky, less processed texture. You may substitute diced or crushed tomatoes for a smoother sauce. Choose a high‑quality brand, since the recipe is simple and the tomatoes are prominent.
- White Wine: A dry white wine (such as Pinot Grigio) brings acidity and depth. If you prefer not to use wine, deglaze with a little water instead.
- Garlic and Herbs: Generous garlic and fresh parsley are traditional. If using dried herbs, add them with the tomatoes so they can rehydrate.
- Extra Virgin Olive Oil: Used to sauté aromatics and finish the dish—use a good quality oil for finishing.
How to Make Shrimp Arrabbiata Pasta
- Prep ingredients: peel, devein and remove tails if needed. Chop garlic, parsley, anchovies and cherry peppers. Bring a large pot of water to a boil.
- Pat shrimp dry and season with salt and black pepper.
- Heat half the olive oil in a large skillet over medium‑high. Sear shrimp in a single layer until pink and opaque, about 2 minutes per side. Work in batches to avoid crowding, then transfer shrimp to a plate.
- Reduce heat to medium‑low. Add the remaining oil, half the parsley, chopped anchovies and their oil, garlic, Calabrian paste and crushed red pepper to the pan. Cook until the garlic softens and begins to brown, about 3–4 minutes; the anchovies should dissolve into the oil.
- Pour in the white wine to deglaze the pan, scraping up browned bits.
- Add hand‑crushed whole tomatoes with about 1/4 can of water, diced hot cherry peppers, 2 tablespoons of the cherry pepper vinegar marinade and salt. Simmer partially covered for 10–12 minutes until the sauce reduces and thickens.
- Cook pasta until two minutes before al dente. Transfer pasta to the sauce with about ½ cup starchy pasta water, increase heat to medium and toss so the pasta finishes cooking in the sauce, adding more pasta water if needed.
- Fold the cooked shrimp into the pasta just to warm through, then finish with the remaining parsley and a generous drizzle of high‑quality olive oil. Serve immediately.
Frequently Asked Questions
Marinara and arrabbiata are both tomato‑based sauces, but arrabbiata is cooked quickly and is characterized by a pronounced spiciness from hot peppers and often more garlic. Marinara is typically milder and can be heartier or more versatile depending on the recipe.
Yes. Skip the searing step and add cooked shrimp at the end with the pasta just to warm them; overcooking precooked shrimp will make them tough.
Deveining removes the dark digestive tract that runs along the shrimp’s back. To devein, peel the shrimp, make a shallow slit down the back and lift out the vein with the tip of a knife or a deveiner. You can also buy peeled and deveined shrimp to save time.
Recipe Variations
Ways to customize this spicy shrimp arrabbiata:
- Add other seafood: Clams, mussels, lobster or crab make the sauce heartier; scallops or firm fish are also good.
- Add capers or olives: For a briny, savory boost, stir in drained capers or chopped oil‑cured olives with the garlic.
- Use fresh tomatoes: Two pints of quartered grape or cherry tomatoes can replace canned tomatoes for a lighter sauce. A tablespoon of tomato paste will deepen tomato flavor and thicken the sauce if desired.
- Adjust heat: Tailor the spice level by changing the amount or type of chiles. Fresh jalapeño or long hot peppers can be sautéed with the garlic for fresh heat.
- Skip the pasta: Serve the shrimp and sauce on its own as a low‑carb main or with crusty bread for sopping.
SHRIMP ARRABBIATA PASTA TOP TIPS
- Shrimp: Buy peeled and deveined shrimp for convenience. Fully thaw frozen shrimp in the refrigerator before cooking.
- Heat level: Use as many or as few cherry pepper seeds as you like. The vinegar marinade contributes important flavor—don’t skip it.
- Pasta water: Starchy pasta water helps the sauce cling to the pasta and finish cooking the noodles—reserve some before draining.
- Substitutions: Swap shrimp for scallops, clams, mussels, lobster or chicken. Fresh parsley can be replaced with a small amount of dried herbs if necessary.
- Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days. Reheat gently over low heat with a splash of water.
Shrimp Arrabbiata Pasta ~ Spicy Shrimp Marinara
Equipment
- Large pot
- Large skillet or Dutch oven
Ingredients
- 2 pounds shrimp, peeled and deveined, tail off
- Pinch salt and black pepper
- ¼ cup extra virgin olive oil, divided + more for finishing
- ⅓ cup chopped flat‑leaf parsley, divided
- 1 (2‑ounce) tin anchovies in olive oil, including the oil, lightly chopped
- 3–4 Tbsp chopped or thinly sliced garlic
- ½ Tbsp Calabrian chili paste
- ½ tsp crushed red pepper
- 1 cup dry white wine
- 1 (28‑ounce) can whole tomatoes, crushed by hand + ¼ can water
- ¼ cup diced hot cherry peppers marinated in vinegar, cored (about 3 peppers)
- 2 Tbsp vinegar marinade from cherry peppers
- ½ tsp salt
- 1 pound pasta + salt for the pasta water
Instructions
- Prep and gather ingredients. Peel and devein shrimp if necessary. Bring a large pot of water to a boil.
- Pat shrimp dry and season with salt and black pepper.
- Heat half the olive oil in a large skillet over medium‑high. Sear shrimp in a single layer, about 2 minutes per side, then transfer to a plate.
- Reduce heat to medium‑low and add remaining oil, half the parsley, anchovies and their oil, garlic, Calabrian paste and crushed red pepper. Cook 3–4 minutes until garlic softens and anchovies dissolve.
- Pour in wine and deglaze the pan, scraping brown bits.
- Add crushed tomatoes with ¼ can water, diced cherry peppers, 2 Tbsp of the vinegar marinade and ½ tsp salt. Simmer partially covered 10–12 minutes to reduce and thicken.
- Salt the boiling water and cook pasta until two minutes shy of al dente. Transfer pasta to the sauce with about ½ cup reserved pasta water and finish cooking in the sauce, adding more water as needed.
- Fold shrimp into the pasta to warm through. Season with salt and pepper to taste.
- When pasta is al dente, remove from heat, stir in remaining parsley and drizzle with olive oil. Serve hot. Buon Appetito!
Notes
- Prep time assumes shrimp are already cleaned.
- Fully defrost frozen shrimp in the refrigerator to avoid soggy texture.
- Adjust the amount of cherry pepper seeds to control heat; the vinegar marinade adds bright flavor.
- Whole canned tomatoes crushed by hand give a chunkier texture; use diced or crushed tomatoes if you prefer a smoother sauce.
- Use 5–6 quarts water for 1 pound pasta and add 1½–2 Tbsp salt to the boiling water. Reserve pasta water to finish the sauce.
- Leftovers keep 4–5 days refrigerated; reheat gently with a splash of water.