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    Home » Main Dish

    Published: Oct 14, 2014 · Modified: Oct 23, 2018 by Kadee

    Spicy Marinara (Arrabbiata Sauce) with Shrimp

    Jump to Recipe Print Recipe

    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.

     

    Spicy Marinara (Arrabbiata Sauce) with Shrimp

    A simply delicious freezer-friendly meal!
    5 from 2 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 6 servings
    Calories: 242kcal
    Author: Kadee & Desarae

    Ingredients

    • 2 tablespoon olive oil
    • 3 cloves garlic minced
    • ½ small onion minced
    • 1 28 ounces can crushed tomatoes
    • 2 15 ounces can tomato sauce
    • 1 teaspoon dried parsley flakes
    • ½ teaspoon chicken boiullon
    • 1 teaspoon dried basil
    • ½ teaspoon sea salt
    • 12 large uncooked shrimp cleaned and de-veined
    • splash of heavy cream
    • 16 ounces cooked pasta penne

    Instructions

    • In a stock pot heat olive oil over medium heat.
    • Add onions and garlic and cook until fragrant.
    • Stir in crushed tomatoes and tomato sauce.
    • Add basil, boiullon, parsley, and salt.
    • Add shrimp to the mixture and bring to a simmer. Cook until shrimp is translucent and pink.
    • Remove from heat and add a splash of cream. Stir until combined.
    • Serve over cooked pasta.
    • **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

    Calories: 242kcal | Carbohydrates: 39g | Protein: 10g | Fat: 6g | Cholesterol: 30mg | Sodium: 892mg | Potassium: 729mg | Fiber: 5g | Sugar: 10g | Vitamin A: 640IU | Vitamin C: 19.9mg | Calcium: 87mg | Iron: 3.9mg
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    Reader Interactions

    Comments

    1. Joanne says

      June 16, 2024 at 1:38 pm

      5 stars
      Great sauce! Thanks for sharing with us.

      Reply
    2. Erin V says

      October 23, 2018 at 12:58 pm

      5 stars
      sounds delicious and looks beautiful- like Susan suggested, I'll top with red pepper flakes

      Reply
    3. Susan Kienzle says

      January 17, 2018 at 12:34 pm

      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?

      Reply
    5 from 2 votes

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