1 lb Shrimp, cleaned and peeled
8-12 oz Fresh Pasta
16 oz jar of Ilvento's Arrabiata Sauce
Salt & pepper
Fill a large pot with water and add three tablespoons of kosher salt. Cover the pot and bring to a boil over high heat.
While the water heats up, rinse and dry the shrimp, season with salt and set aside. Heat about two tablespoons of olive oil over high heat in a sauté pan. When the oil is hot, add the shrimp. Cook each shrimp for about 2 minutes on each side, until they’re pink.
Turn the heat to low and add the Arrabiata sauce to the pan to heat it through.
When the water is at a rolling boil, add the pasta and boil for about 5 minutes until it’s cooked, but still al dente. Strain in a colander, then add back to the pot, pour in a glug of olive oil and toss gently with tongs.
Add the sauce and shrimp to the pot and toss gently with tongs. Eat immediately!