Spicy bucatini arrabbiata with shrimp, mushrooms, and green beans

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy bucatini arrabbiata with shrimp, mushrooms, and green beans

Spicy bucatini arrabbiata with shrimp, mushrooms, and green beans

Dairy-Free, Soy-Free, Spicy, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

20 Minutes

Arrabbiata means “angry” in Italian, but there’s nothing unfriendly about this pasta dish made with briny shellfish, fresh green beans, and our spicy tomato-rich sauce. 

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces bucatini
  • Shellfish options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 10 ounces wild sea scallops
  • 1 or 2 organic shallots
  • 3 ounces organic cremini or other button mushrooms
  • ¼ pound organic green beans
  • Sunbasket arrabbiata sauce base (tomatoes - garlic - sweet smoked paprika - tomato paste - balsamic vinegar - extra virgin olive oil - onion powder - kosher salt - dried oregano - cayenne - black pepper - dried thyme)
  • 1 tablespoon capers

Nutrition per serving

Calories 530, Total Fat 13g (17% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 470mg (20% DV), Total Carb. 73g (27% DV), Fiber 8g (29% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 33g
Contains: Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the bucatini

Bring a medium sauce pot of generously salted water to a boil. Add the bucatini and cook until just tender, 10 to 12 minutes. Drain, reserving ½ cup [¾ cup] pasta cooking water. While the water is heating and the bucatini is cooking, prepare the shellfish.


Prep and cook the shellfish

For shrimp or jumbo shrimp:

  • Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Wipe out the pan.


For scallops: 

  • Rinse and drain the scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt.

In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Wipe out the pan.


While the shellfish is cooking, prepare the remaining ingredients. 


Prep and cook the vegetables

  • Peel and finely chop enough shallots to measure ¼ cup [½ cup].
  • Cut the mushrooms into quarters. 
  • Trim the stem ends from the green beans if needed; cut the beans into 1-inch lengths.

In the same pan used for the shellfish, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots and cook until starting to soften, 1 to 2 minutes. Add the mushrooms and green beans, season with salt and pepper, and cook, stirring occasionally, until the mushrooms are browned and the beans are crisp-tender, 2 to 3 minutes. 

If using, add ¼ cup [½ cup] white wine (from your pantry) and cook, scraping up any browned bits from the bottom of the pan, until thickened slightly, about 1 minute.


Finish the dish

To the pan with the vegetables, stir in the arrabbiata sauce base and reserved pasta cooking water and season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until thickened slightly, 2 to 3 minutes. Remove from the heat and stir in the bucatini, shellfish, and capers; season to taste with salt and pepper.


Transfer the bucatini, shellfish, vegetables, and sauce to individual bowls and serve.

Kids Can!
  • Time the bucatini.
  • Measure the shallots.
  • Measure the oil for cooking the shellfish.