Main Dish | October 14, 2014

Spicy Marinara (Arrabbiata Sauce) with Shrimp

sauce and pasta topped with parmesan cheese and salad to the side

I have been known to like a little kick to my food.  I love a burst of flavor and a little heat.  The first time I had arrabbiata sauce was while I was in college and working at Olive Garden.  I was pretty much in heaven.  I loved that sweet tomato paired with the spicy crushed red pepper.  Since then I have ordered this sauce at numerous restaurants and always enjoyed every last bite.  I like it with shrimp – but feel free to swap out the shrimp for – pre-cooked chicken – or even ground beef or turkey for a flavorful meat sauce.

close up shot of Arrabiatta pasta

We are talking freezer meals this week on the blog.  So often we think of freezer meals as being tater tot casserole or something else yucky that we ate as kids.  But pasta sauce is an EXCELLENT freezer.  You can freeze nearly all of them with the exception of cream sauce (like alfredo) – that one is best made fresh.  But tomato sauces and pesto sauces freeze like a dream!

close up shot of pasta dish with salad in the background

The easiest way to freeze these sauces is to just make up a big big batch!  Double or triple the recipe and have one helping for dinner and freeze the leftovers.   You should really use this method when making any freezable meal – skip the day of shopping and prep and just fill your freezer as you go!

I prefer to freeze these sauces in a gallon sized freezer bags – they store easily and require no cleanup.

Arrabiatta sauce in freezer bag and labeled

To prepare this meal from frozen to ready – let the sauce thaw overnight in the fridge.  Then transfer to a stock pot and simmer until heat through and shrimp is opaque and pink.  In the mean time boil a noodle of your choice. I prefer penne, but this pairs perfectly with fettuccine and bow tie as well!

pasta topped with Arrabiatta sauce and cheese, salad to the side

Top with a little parmesan cheese and you have a quick dinner with no fuss.

 

5 from 1 vote
Spicy Marinara (Arrabbiata Sauce) with Shrimp
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

A simply delicious freezer-friendly meal!

Course: Main Dish
Cuisine: Italian
Keyword: pasta with shrimp, Spicy marinara
Servings: 6 servings
Calories: 242 kcal
Author: Kadee
Ingredients
  • 2 TBSP olive oil
  • 3 cloves garlic minced
  • 1/2 small onion minced
  • 1 28 oz can crushed tomatoes
  • 2 15 oz can tomato sauce
  • 1 tsp dried parsley flakes
  • 1/2 tsp chicken boiullon
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • 12 large uncooked shrimp cleaned and de-veined
  • splash of heavy cream
  • 16 ounces cooked pasta penne
Instructions
  1. In a stock pot heat olive oil over medium heat.
  2. Add onions and garlic and cook until fragrant.
  3. Stir in crushed tomatoes and tomato sauce.
  4. Add basil, boiullon, parsley, and salt.
  5. Add shrimp to the mixture and bring to a simmer. Cook until shrimp is translucent and pink.
  6. Remove from heat and add a splash of cream. Stir until combined.
  7. Serve over cooked pasta.
  8. **For freezing, prepare to step 4, and add cream. Cool. Add shrimp and transfer to a gallon sized ziplock bag. When preparing from frozen - thaw overnight in fridge. Transfer to a stock pot. Bring to a simmer and cook until shrimp is opaque and pink. Serve over cooked pasta.
Nutrition Facts
Spicy Marinara (Arrabbiata Sauce) with Shrimp
Amount Per Serving (1 cup)
Calories 242 Calories from Fat 54
% Daily Value*
Fat 6g9%
Cholesterol 30mg10%
Sodium 892mg39%
Potassium 729mg21%
Carbohydrates 39g13%
Fiber 5g21%
Sugar 10g11%
Protein 10g20%
Vitamin A 640IU13%
Vitamin C 19.9mg24%
Calcium 87mg9%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

2 thoughts on “Spicy Marinara (Arrabbiata Sauce) with Shrimp

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  1. Hi Kadee,
    Your recipe (Spicy Marinara (Arrabbiata Sauce) with Shrimp) sounded sOOOO good as described, and being a spicy sauce lover like you, I was anxious to try it.
    But looking through the recipe, I see no mention of any red pepper flakes or anything spicy at all.
    did you forget to list the “spice” in the recipe?