Carrie’s Shrimp Arrabbiata

Spicy Italian-style shrimp made simple. Paleo and keto-friendly.

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Ingredients

1. 2 lb. / 900 g raw shrimp, peeled and deveined
2. 6 cloves garlic, crushed through a press
3. 1½ tsp / 6 ml crushed red pepper flakes
4. ½ tsp / 2 ml salt or substitute (optional)
5. 28 oz. / 800 g whole tomatoes in juice, cut up and drained with reserve of ¼ cup / 60 ml of juice
6. ¼ cup / 60 ml flat-leaf parsley, chopped
7. 1 Tbsp. / 14 ml olive oil

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Directions

1. Pat the shrimp dry with paper towels. Rub the shrimp with ½ of the garlic, the crushed red pepper, and salt combined in a bowl.
2. Coat a large non-stick skillet with olive oil and set over high heat. Add the shrimp and cook until deep golden, about 1 minute on each side. Transfer shrimp to a large plate.
3. Add the remaining garlic to the same skillet; reduce the heat to medium and cook, pressing with a wooden spoon until just fragrant, about 20 seconds.
4. Add the tomatoes, reserved ¼ cup of juice, and bring to a boil. Reduce the heat and simmer until the tomatoes have thickened, about 12 minutes.
5. Stir in the shrimp and the parsley. Cook until the shrimp are just opaque in the center, about 1-2 minutes.

Exchanges per Serving: 3 Protein, 1 Veg Serving Size: 1 cup / 240 ml

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