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Penne with Spicy Shrimp

One Serving


5oz Peeled and deveined shrimp
1 clove of garlic
3 sprigs of parsley
3.5 oz dry penne pasta
2 tablespoons extra virgin olive oil Chili flake to taste
4 oz of Carbone Arrabbiata Sauce
Coarse Breadcrumbs optional


Clean the shrimp and butterfly in half. Pick the parsley leaves and chop. Mince the garlic. Bring a pot of water to boil. Salt to taste and begin cooking the penne.

In a saute pan, heat the oil with the garlic, do not brown. Add the shrimp once the oil is infused and aromatic. Saute lightly, seasoning with a pinch of salt and chili flake depending on desired spice level. When the shrimp is just shy of cooked, add the tomato sauce. Bring to a simmer and remove from the heat.

When the pasta is cooked al dente, drain it and add to the saute pan with the sauce. Add the chopped parsley and toss through.
Serve in bowls with bread crumbs sprinkled over the top if desired.

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