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Spicy Prawn Pasta Arrabbiata

May 5, 2019 by Lucy Parissi 5 Comments

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Bowls of prawn penne arrabbiata served with pecorino shavings and basil
Spicy Prawn Pasta collage pin

This Spicy Prawn Pasta Arrabbiata is SUPER quick whether you make it in your Instant Pot or the stovetop. Easy, delicious and Slimming World friendly too!

If you like this recipe you simply must try my Creamy Salmon Chorizo Pasta!

Shrimp Arrabbiata served in a blue bowl with Pecorino shavings and basil leaves

I have been all about delicious meals in a hurry lately: I want my dinner on the table in 20 minutes or less 😉 If you think this means reaching for a frozen dinner then think again: the ultimate fast food has got to be pasta! 

Italians have the right idea: throw together a quick tomato sauce, add pasta, serve. For my money you can never go wrong with arrabbiata sauce!

What does arrabbiata mean?

Arrabbiata translates as ‘angry’, which is perhaps why I adore this simple sauce so much. My husband maintains I am perpetually angry, I maintain I am (occasionally) merely aggravated! 

Arrabbiata is basically a marinara sauce made with tomatoes, onions, garlic and herbs. The ‘angry’ part comes from the addition of chilli flakes in the sauce which gives it a nice spicy kick. 

Arrabbiata sauce is vegan but you can also load it with lots of added extras like peppers, eggplant, chicken, sausages, bacon, shrimp etc.

Close up of spicy prawn arrabbiata in a bowl

Prawn pasta or should that be shrimp pasta… 

I like to imagine transatlantic couples having this argument – ‘shall we have shrimp penne all’arrabbiata tonight darling?’ Not unless you mean prawns my love’.

Even though prawns and shrimp are not actually the same thing, ‘prawns’ is commonly used in the UK and Australia and ‘shrimp’ in North America. In this recipe I have used raw king prawns = shrimp scampi in the US. 

Why you should make my Spicy Prawn Pasta 

  • You will only need a handful of ingredients: onion, garlic, canned tomatoes, chilli flakes, pasta and frozen king prawns. 
  • On the table in 20 minutes: only 10 minutes active cooking time in an Instant Pot and 15 minutes if you make it on the stove.
  • Incredibly easy to make but mega tasty!
  • FREE on Slimming World plan provided you replace the olive oil with a low calorie cooking spray.
  • It’s versatile: omit the prawns for a vegetarian variation. Leave out both the prawns and cheese for a vegan version.
  • Cooks all in one pot – if you make it in a pressure cooker.

Making Instant Pot Pasta – tips tricks and FAQs

Can you cook pasta in a pressure cooker? Hells yeah! This Spicy Prawn Arrabbiata cooks in double quick time, pasta and all. But there’s a few things you need to know before you gleefully throw your penne into the Instant Pot.

Penne pasta and water in an Instant Pot

What is the ratio of water to pasta?

Add the dry pasta into your pressure cooker and just enough water to cover it – the water level should be just above the pasta level by about half an inch.

For the purposes of this recipe and as a general guideline, one 400g (14oz) pack of pasta requires 1 litre (4 cups) of water. For further info take a look at this article.

How long should I cook the pasta for?

Check the cooking instructions for your dry pasta. Cook the pasta for HALF the time specified. If the time specified is an odd number, round down to nearest minute – for example if the time is 11 minutes then cook for 5.

Cook for the required time on high pressure and release the pressure manually as soon as the machine beeps. Remove the inner pot from the pressure cooker as residual heat will continue cooking your pasta. It is best to transfer to a platter or serve immediately after cooking.

Don’t forget the salt

You should always cook pasta in salted water – it seasons the pasta from the inside out. The amount of salt is depended on how much water you use. In a pressure cooker we use a lot less water than you normally would if cooking pasta on the stove and therefore less salt. I have specified 1 1/2 teaspoons for 4 cups of water but this also includes the tomato sauce. 

Bowl of shrimp penne all'arrabbiata with shaved cheese and basil leaves

How to make Spicy Prawn Pasta – Instant Pot Method

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Press ‘Sauté’, hit ‘Adjust’ and select ‘Less’. Add the olive oil (or use cooking spray) and cook the onions and garlic for 5 minutes, stirring, until softened.

Stir in the salt, chilli flakes, garlic powder and tomato paste. Add the water and stir to dissolve the salt.

Now add the penne – check the water level it, should cover the pasta by about 1/2 inch. Add the purréed tomatoes and cherry tomatoes – do not stir.

Cover, set vent to sealing and cook for 5 minutes on high pressure (this is based on a pack cooking time of 11 minutes). S

Release the pressure manually as soon as the machine beeps. Open the pressure cooker and add the prawns (shrimp). Manually set the cooking time to ZERO at high pressure.

Manually release the steam and remove the inner pot from the cooker. Your pasta should be al dente – it should still have a bit of bite to it. If it is not cooked enough then leave in the pot with the lid loosely covering for another minute. The residual heat will cook it further.

Add the basil, stir everything together and taste – you shouldn’t need to add any salt but you can adjust the seasoning if you like. Step 9. Serve with an extra pinch of dried chilli flakes and some shaved Pecorino cheese.

Stovetop method

Bring a large pot of water to the boil, add the salt and then cook your penne according to pack instructions. 

Meanwhile heat the olive oil in a large pan and gently sauté the onion over medium-low heat, stirring, for 4 minutes. Add the garlic and cook for a further minute.

Stir in the puréed tomatoes, tomato paste and cherry tomatoes. Add salt, garlic powder and chilli flakes and lightly crush the cherry tomatoes with a wooden spoon. Simmer for 8 minutes over low heat, stirring occasionally.

Add the prawns and stir to combine. Cook for 2 minutes or until they turn pink. Add the drained pasta and toss to combine. Check the seasoning and add the basil.

Serve with an extra pinch of dried chilli flakes and some shaved Pecorino cheese.

Close up on a bowl of penne arrabbiata with shrimp

Have you made my Prawn Arrabbiata recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day.

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Bowls of prawn penne arrabbiata served with pecorino shavings and basil

Spicy Prawn Pasta Arrabbiata

Lucy Parissi | Supergolden Bakes
This Spicy Prawn Pasta Arrabbiata is SUPER quick whether you make it in your Instant Pot or the stovetop. Easy, delicious and Slimming World friendly too!
Note: the plum tomatoes need to be puréed in a food processor or blender before using.
4.72 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Instant Pot pasta arrabbiata, Shrimp Arrabbiata, Spicy Prawn pasta
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 487kcal
Prevent your screen from going dark

Ingredients

  • 2 tbsp olive oil or low calorie cooking spray
  • 1 onion , peeled and finely diced
  • 3 garlic cloves , minced
  • 1 tsp table salt (see instructions)
  • 1 tsp garlic granules
  • 2 tsp dried chilli flakes , plus extra to garnish
  • 2 tbsp tomato paste
  • 1 litre (4 cups) water
  • 400 g (14oz) dried penne
  • 400 g (14oz) tinned plum tomatoes puréed
  • 400 g (14oz) tinned cherry tomatoes or chopped tomatoes
  • 350 g (1 cup) raw peeled prawns (shrimp)
  • Handful basil leaves , roughly torn
  • Pecorino or Parmesan to serve

Instructions

How to make Spicy Prawn Pasta Arrabbiata in your Instant Pot

  • Press ‘Sauté’, hit ‘Adjust’ and select ‘Less’. Add the olive oil (or use cooking spray) and cook the onions and garlic for 5 minutes until softened.
  • Stir in 1 1/2 teaspoons salt, chilli flakes, garlic powder and tomato paste.
  • Add the water and stir to combine.
  • Add the penne – check the water level it should cover the pasta by about 1/2 inch.
  • Add the purréed tomatoes and cherry tomatoes – do not stir.
  • Cook for 5 minutes on high pressure (this is based on a pack cooking time of 11 minutes).
  • Release the pressure manually.
  • Add the prawns (shrimp) and manually set the cooking time to ZERO at high pressure.
  • Manually release the steam and remove the inner pot from the cooker. Your pasta should be cooked until al dente – it should still have a bit of bite to it. If it is not cooked enough then leave in the pot with the lid loosely covering for another minute.
  • Add chopped basil, stir everything together and taste – you shouldn’t need to add any salt but you can adjust the seasoning if you like.
  • Serve with an extra pinch of dried chilli flakes and some shaved or grated Pecorino cheese.

Stovetop method

  • Bring a large pot of water to the boil, add 1/2 tbsp salt and then cook your penne according to pack instructions.
  • Meanwhile heat the olive oil in a large pan and gently sauté the onion over medium-low heat, stirring, for 4 minutes.
  • Add the garlic and cook for a further minute.
  • Stir in the puréed tomatoes, tomato paste and cherry tomatoes.
  • Add salt, garlic powder and chilli flakes and lightly crush the cherry tomatoes with a wooden spoon.
  • Simmer for 8 minutes over low heat, stirring occasionally.
  • Add the prawns and stir to combine. Cook for 2 minutes or until they turn pink.
  • Stir in the drained pasta and toss to combine in the sauce. Check the seasoning and add the basil.
  • Serve with an extra pinch of dried chilli flakes and some shaved or grated Pecorino cheese.

Notes

How long should I cook the pasta for in the Instant Pot?
  • Take a look at the pack instructions for your dry pasta. Cook the pasta for HALF the time specified in the instructions. If the time specified is an odd number, round down to nearest minute – for example if the time is 11 minutes then cook for 5.
  • Cook for the required time on high pressure and release the pressure manually as soon as the machine beeps. Remove the inner pot from the pressure cooker as residual heat will continue cooking your pasta. It is best to transfer to a platter or serve immediately after cooking.
  • If the pasta is too al dente after cooking leave in the pot, loosely covered, for another minute.
SLIMMING WORLD SYNS
Recipe is FREE if you use low calorie spray instead of olive oil. The cheese can come from your Healthy Extra allowance or you can leave it out.
Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator. Nutritional information is always approximate, and will depend on the ingredients you choose, serving sizes etc.

Nutritional Info

Calories: 487kcal | Carbohydrates: 89g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Sodium: 1698mg | Potassium: 748mg | Fiber: 6g | Sugar: 9g | Vitamin A: 650IU | Vitamin C: 23.1mg | Calcium: 100mg | Iron: 3.7mg
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Comments

  1. Lisa | Garlic & Zest says

    May 07, 2019 at 2:01 pm

    5 stars
    I’ve never thought to make pasta in my Instant Pot, but now that I see how easy it is, why not? I love the spicy flavors in your Arrabiata and we live so close to the ocean that the shrimp practically jump into my shopping cart! Perfect for a quick, weeknight dinner.

    Reply
  2. Jennifer Sikora says

    May 07, 2019 at 1:32 pm

    Wow that looks fantastic. I love a good shrimp pasta dish and this one fits the bill perfectly.

    Reply
  3. Sherri says

    May 07, 2019 at 1:14 pm

    5 stars
    This is such a beautiful dish! I love how easy it is to make in an instant pot too! My husband is perpetually angry too so I’d bet he’d really love this sauce lol 😉 Perfect for any night of the week and a sure winner for the whole family!

    Reply
    • Lucy Parissi says

      May 08, 2019 at 8:17 am

      Your husband and I are merely misunderstood 😁🤣

      Reply
  4. Robin G says

    May 07, 2019 at 12:14 pm

    5 stars
    Such a great warm weather seafood dish… and nice & spicy too!

    Reply

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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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