I had been seeing the word arrabbiata around a bit last week, and had no idea what it was, but luckily this recipe popped up and answered the question! This makes a lightly spicy sauce and a very low calorie meal. (You could theoretically use regular pasta instead of the spaghetti squash. Some of you may have noticed that I’ve been using a lot of spaghetti squash and cauliflower lately, and posting less/fewer desserts, but relatedly, I’ve been losing a bunch of weight, so this will probably continue.)
This may be only the 3rd time I’ve cooked shrimp, but it’s really easy!
Ingredients:
- 1 medium spaghetti squash
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 1 teaspoon red pepper flakes
- 1 28 ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- 12 ounce raw medium shrimp, peeled, tails removed, deveined
- 1/2 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scrape out the seeds and membrane. Place the squash pieces, cut-side-down, on a baking sheet, and cook for 1 hour.
With about 20 minutes to go, spray a medium pot with non-stick spray and heat over medium-high heat. Add the onion, garlic, and red pepper flakes, stirring occasionally until the onion has softened and started to turn golden, about 5 minutes.
Add the crushed tomatoes and Italian seasoning and stir together, cooking until the tomatoes are warm.
Reduce the heat to medium-low, then add the shrimp and cook 5 minutes, until shrimp are cooked through. Remove the pot from the heat, stir in the basil, cover, and set aside.
Remove the cooked spaghetti squash and scrape out the strands, transferring them to a strainer to drain any extra liquid. Pat dry with paper towel if they still seem pretty watery, then transfer to a bowl and stir in the salt and pepper.
Serve the squash covered with the tomato/shrimp mixture. The recipe makes 4 pretty large portions.
Next time, I clearly need to do better draining the spaghetti squash…
Shrimp Arrabbiata with Spaghetti Squash
Slightly adapted from Hungry Girl.
- 1 medium spaghetti squash
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 1 teaspoon red pepper flakes
- 1 28 ounce can crushed tomatoes
- 1 teaspoon Italian seasoning
- 12 ounce raw medium shrimp, peeled, tails removed, deveined
- 1/2 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preheat the oven to 400 degrees. Cut the spaghetti squash in half and scrape out the seeds and membrane. Place the squash pieces, cut-side-down, on a baking sheet, and cook for 1 hour.
With about 20 minutes to go, spray a medium pot with non-stick spray and heat over medium-high heat. Add the onion, garlic, and red pepper flakes, stirring occasionally until the onion has softened and started to turn golden, about 5 minutes.
Add the crushed tomatoes and Italian seasoning and stir together, cooking until the tomatoes are warm. Reduce the heat to medium-low, then add the shrimp and cook 5 minutes, until shrimp are cooked through. Remove the pot from the heat, stir in the basil, cover, and set aside.
Remove the cooked spaghetti squash and scrape out the strands, transferring them to a strainer to drain any extra liquid. Pat dry with paper towel if they still seem pretty watery, then transfer to a bowl and stir in the salt and pepper.
Serve the squash covered with the tomato/shrimp mixture.
sparecake 