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
Soy-Free, Spicy, Dairy-Free
2 Servings, 530 Calories/Serving
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.
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
Calories 530, Total Fat 13g (20% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 200mg (67% DV), Sodium 470mg (20% DV), Total Carb. 73g (24% DV), Fiber 8g (32% DV), Total Sugars 10g (Incl. 0g Added Sugars, 0% DV), Protein 33g
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.
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.
- 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.
- Time the bucatini.
- Measure the shallots.
- Measure the oil for cooking the shellfish.