Quick Linguini and Shrimp

In an Arrabiata Cream Sauce

Serves 4-6


1 lb fresh, peeled, deveined, tail on shrimp
1/3 white onion, rough chopped
1 25 ounce bottle Trader Giotto’s Arrabiata sauce
Handful fresh oregano, chopped
3 fluid ounces heavy cream
4 oz., or half a box of Mario Batali Bronze Extruded linguini pasta
½ C grated Pecorino Romano cheese
1 large head of garlic roasted, cloves extracted and mashed
2 T butter
2 T mild olive oil
Kosher salt and black pepper


  • Remove the tails from the shrimp. Place in bowl. Toss with the olive oil and ½ t salt and ¼ t pepper. Set aside.
    Bring 8 cups of water to boil adding 1 teaspoon kosher salt to water.
  • In a large saucepan, melt butter and add the onion, cooking until translucent, about 4 minutes. Add the bottle of sauce and stir until bubbling. Add half the oregano to the sauce and then add the cream, stir and let simmer, on low, covered for about 6 or 7 minutes. While the sauce is lightly bubbling, cook the pasta in the boiling water until al dente which takes about 6 minutes. Meaning that when you taste a piece you can still bite into a significant amount of the chewiness in the pasta. Before adding pasta to sauce, add the shrimp, all at once. Stir and let simmer for about 2 minutes. Now, add the pasta. Here’s how: Do not drain pasta, simply ladle the pasta into the sauce with a slotted, cupped spatula. Basically, a tool you would use to remove something from the deep fryer. Let the water that is dripping from the pasta come along with the linguini. Add another ¼ C of the water to sauce. Now stir all of the ingredients together and let bubble until the shrimp is done, which only takes about 2-3 more minutes, and also allows the pasta to finish cooking, soaking up all that tomato sauce goodness and softening.
  • To serve, take tongs and pull out each pasta serving on the plate, twirling your tongs to make the pasta stack pretty. Using a spoon, grab the shrimp for each serving and add more sauce with a spoon if needed to evenly distribute all the sauce and pasta for each guest. Top with the grated cheese and garnish with the rest of the oregano.

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