Shrimp bucatini arrabbiata with mushrooms and green beans

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

Shrimp bucatini arrabbiata with mushrooms and green beans

Dairy-Free, Soy-Free, Mediterranean, Spicy, Family-Friendly

2 Servings, 530 Calories/Serving

20 Minutes

This 20-minute pasta dinner reminds us of the Italian seaside, complete with briny shellfish, fresh green beans, and a kick from arrabbiata tomato sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket arrabbiata sauce base (tomatoes - tomato paste - garlic - sweet smoked paprika - cayenne)
  • 1 tablespoon capers

Nutrition per serving

Calories: 530, Protein: 33g (66% DV), Fiber: 8g (32% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1g, Saturated Fat: 1g (5% DV), Cholesterol: 200mg (67% DV), Sodium: 340mg (14% DV), Carbohydrates: 73g (24% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
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.


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 heats and the bucatini cooks, prepare the shellfish.


Prep and cook the shellfish

For the shrimp or jumbo shrimp:
  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. 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 the scallops:
  • Pat the scallops dry with a paper towel; 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.


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, 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 pasta.
  • Measure the shallots.
  • Set the table.