You want a dinner that tastes like a $25 plate but costs less than a latte to make? This Penne Arrabiata with Shrimp hits like a mic drop—fast, spicy, and shamelessly satisfying.

It’s the kind of meal that makes people assume you’ve got an Italian nonna on speed dial. Juicy shrimp, al dente pasta, and a chili-kissed tomato sauce that bites back.

Minimal ingredients, maximum swagger. Ready to steal the spotlight from your takeout app?

The Story Behind This Dish

Arrabiata—Italian for “angry”—is all about that punchy chili heat in a simple tomato sauce.

Traditionally meatless, it’s the ultimate pantry pasta: tomatoes, garlic, olive oil, and red pepper flakes. Adding shrimp turns this classic into a protein-packed, restaurant-level upgrade without losing the dish’s bold, fiery soul.

The sweetness of shrimp mellows the heat and brings balance, like a duet you didn’t know you needed. It’s both comfort food and a flex.

Fiery Penne Arrabiata with Shrimp: Weeknight Showstopper

Recipe by Lori AndersonCourse: Dinner, Pasta, Seafood

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

520

kcal

Ingredients

12 oz (340 g) penne
1 lb (450 g) large shrimp, peeled and deveined
3 tbsp extra-virgin olive oil, divided
4 cloves garlic, thinly sliced
1–2 tsp red pepper flakes (adjust to heat tolerance)
1 can (28 oz/800 g) crushed tomatoes or passata
1 tbsp tomato paste (for depth)
1/2 cup pasta cooking water, reserved
1 tsp sugar (optional, to balance acidity)
Salt and black pepper, to taste
1/2 tsp smoked paprika (optional, for warmth)
1/4 cup chopped fresh parsley or basil
1 lemon, zested and wedged
Grated Parmesan or Pecorino Romano, for serving (optional but encouraged)

Directions

Salt the water like the ocean: Bring a large pot of water to a boil, add a generous handful of salt, and cook the penne until just shy of al dente. Reserve 1/2 cup pasta water and drain.
Prep the shrimp: Pat dry, then season with salt, pepper, and a pinch of red pepper flakes. Dry shrimp = better sear. Science.
Sear the shrimp: Heat 1 tbsp olive oil in a large skillet over medium–high. Cook shrimp 1–2 minutes per side until just opaque. Remove to a plate; they’ll finish in the sauce.
Build the heat base: Lower heat to medium, add remaining 2 tbsp olive oil. Sauté garlic until fragrant (30–45 seconds), then add red pepper flakes and smoked paprika. Don’t burn the garlic—bitterness is not the vibe.
Tomato time: Stir in tomato paste and cook 1 minute. Add crushed tomatoes, a pinch of salt, black pepper, and the sugar if your tomatoes are extra tangy. Simmer 6–8 minutes until slightly thickened.
Emulsify like a pro: Add 1/4–1/2 cup pasta water to the sauce, stirring until glossy. This helps it hug the penne instead of ghosting it.
Marry the pasta and sauce: Toss in the drained penne. Cook 1–2 minutes, letting the pasta finish in the sauce for maximum flavor absorption.
Return the shrimp: Add shrimp and any juices, plus lemon zest and half the parsley. Toss gently until shrimp are hot and coated.
Finish and serve: Taste and adjust salt, pepper, and heat. Plate with a squeeze of lemon, more parsley, and a snowfall of grated cheese if you’re that person (same).

Smart Storage Guide

Fridge: Store in an airtight container for up to 3 days. Add a splash of water or broth when reheating to revive the sauce.
Freezer: Best to freeze the sauce and shrimp separately from the pasta for up to 2 months.
Cook fresh penne when ready to serve.
Reheat: Gentle stovetop over low heat is ideal. Microwave in short bursts with a cover to avoid rubbery shrimp.
Meal prep tip: Keep some extra sauce on hand; penne drinks it up on day two like it hasn’t seen water in days.

Nutritional Perks

High-quality protein: Shrimp brings lean protein for muscle repair without heavy calories.
Lycopene boost: Tomato sauce is rich in lycopene, an antioxidant linked to heart health.
Healthy fats: Olive oil supports satiety and helps absorb fat-soluble nutrients.
Complex carbs: Penne provides steady energy, especially if you opt for whole-wheat.
Flavor vs. calories: Spice adds intensity without extra fat or sugar.
Win-win.

Nutrition Stats

Per serving (estimate, with 1 tbsp cheese):

Calories: ~520
Protein: ~33 g
Carbs: ~60 g
Fat: ~16 g
Fiber: ~6 g
Sodium: ~780 mg (varies with salt and tomatoes)

Values will shift based on cheese amount, pasta type, and how heavy your olive oil pour gets (we’ve all been there).

Don’t Make These Errors

Overcooking shrimp: They turn tough fast. Pull them early; the sauce will finish the job.
Skipping pasta water: That starchy liquid is the secret handshake to silky sauce.
Burning garlic: Brown is fine; bitter is not.
Keep heat moderate.
Undersalting water: The pasta itself needs seasoning. Salt the pot generously.
Drowning in cheese: It’s arrabiata, not Alfredo.
Let the chili shine.

Creative Alternatives

Protein swap: Use scallops, clams, or diced chicken. For plant-based, try chickpeas or hearts of palm.
Pasta swap: Rigatoni, fusilli, or gluten-free penne.
Short shapes with ridges grab more sauce—smart, right?
Heat control: Use Calabrian chili paste for deeper flavor, or go mild with a pinch of paprika and only a whisper of flakes.
Tomato tweak: Mix crushed tomatoes with cherry tomatoes for brightness and texture.
Herb vibes: Basil for sweet notes, parsley for freshness, or a hint of oregano for classic pizzeria energy.
Creamy twist (not traditional): A spoon of mascarpone or a splash of cream if you want “angry” but… diplomatic.

FAQ

Can I use frozen shrimp?

Yes. Thaw in the fridge overnight or quickly under cold running water.

Pat very dry before cooking to ensure a good sear and avoid a steamy, bland situation.

Is this too spicy for kids?

Reduce red pepper flakes to 1/4–1/2 tsp and serve more heat on the side. You still get flavor without the fire alarm.

Whole-wheat or regular penne?

Either works.

Whole-wheat adds fiber and nuttiness; regular gives classic texture. If using whole-wheat, watch the cook time to avoid mushiness.

Do I need the tomato paste?

It’s optional but recommended.

It adds umami and body, making a 20-minute sauce taste like it simmered all afternoon. IMO, worth the spoon.

Can I make it ahead?

Make the sauce and cook the shrimp separately, then combine with freshly cooked pasta when serving.

This keeps shrimp tender and pasta perfectly al dente.

What wine pairs well?

A crisp Pinot Grigio or Vermentino loves the shrimp and chili heat. Red fan?

Try a light Sangiovese to avoid tannin clashes.

Final Thoughts

This Penne Arrabiata with Shrimp is the eat-in win that makes “What’s for dinner?” a victory lap. It’s fast, fiery, and ridiculously reliable—like your favorite playlist, but edible.

Keep the pantry basics stocked, grab a bag of shrimp, and you can flex this any night of the week. Add lemon, parsley, and a sprinkle of cheese, and you’ve got plate-licking status.

Spicy, saucy, and totally worth the hype.

Fiery Penne Arrabiata with Shrimp: Weeknight Showstopper

The Story Behind This Dish