Spicy Double Shrimp Arrabbiata
with Fusilli and Basil- Shrimp
- Wheat
- Sulphites
- Tree nuts
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Soy
- Sesame
- Triticale
- Wheat
- Peanuts
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Fusilli pasta (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Jalapeno • Basil • Garlic • Chili flakes.
Ingredients
570 g
Shrimp
(Contains: Shrimp)
170 g
Fusilli
(Contains: Wheat)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
125 g
Roasted Peppers
(May be present: Sulphites, Tree nuts, Fish, Milk)
1 unit(s)
Jalapeño
2 unit(s)
Garlic, cloves
7 g
Basil
4 g
Chili Flakes
(May be present: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
Not included in your delivery
½ tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition facts
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high.
- Wash and dry all produce.
- To the boiling water, add fusilli. Cook for 10-12 min, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain fusilli, then return to the pot, off heat.
- Meanwhile, core, then finely chop jalapeño.
- Strip basil leaves from stems, then thinly slice.
- Peel, then mince or grate garlic.
- Drain roasted peppers.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then roasted peppers, jalapeños and garlic. Cook for 1-2 min, stirring often, until fragrant.
- Increase heat to medium-high.
- Add crushed tomatoes and 1/4 cup (1/2 cup) pasta water. Season with salt and pepper. Bring mixture to a boil.
- Once sauce is boiling, add shrimp, then reduce heat to medium. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- To the pot with pasta, add shrimp sauce. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.) Season with salt and pepper, then stir to coat.
- Divide spicy shrimp arrabbiata between bowls.
- Sprinkle with basil and as many chili flakes as you like.
If you've opted for double shrimp, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of shrimp. Work in batches, if necessary.
