Spicy shrimp penne arrabbiata with mushrooms and green beans

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

Spicy shrimp penne arrabbiata with mushrooms and green beans

Spicy shrimp penne arrabbiata with mushrooms and green beans

Dairy-Free, Soy-Free, Pescatarian, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 490 Calories/Serving

20 Minutes

Arrabbiata means “angry” in Italian, but there’s nothing unfriendly about this dish. With umami-rich tomatoes, sweet smoked paprika, and a little cayenne, our arrabbiata sauce brings mad delicious flavor.

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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 penne rigate
  • Your choice of protein
  • 1 organic red onion
  • 3 ounces organic cremini or other button mushrooms
  • 6 ounces 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 490, Total Fat 11g (14% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 490mg (21% DV), Total Carb. 71g (26% DV), Fiber 8g (29% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 29g
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 penne rigate

Bring a medium sauce pot of generously salted water to a boil. Add the penne rigate 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 penne is cooking, prepare your protein.


Prep your protein

  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper. 
  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season with salt and pepper. 
  • Chicken breasts: Pat the meat dry with a paper towel; cut into 1-inch strips. Season with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper. 
  • Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper. 


Cook your protein

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned and cooked through, 2 to 4 minutes for regular shrimp; 4 to 6 minutes for jumbo shrimp, scallops, steak, pork, tofu, or plant-based chicken; and 6 to 8 minutes for chicken. Transfer to a plate. Wipe out the pan. Meanwhile, prepare the remaining ingredients. 


Prep and cook the vegetables

  • Peel and finely chop enough onion 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 your protein, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the onion 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. 

Add ¼ cup [½ cup] white wine (from your pantry) or water 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 penne, your protein, and capers; season to taste with salt and pepper.


Transfer the penne, your protein, vegetables, and sauce to individual bowls and serve.

Kids Can!
  • Fill a sauce pot with water for the penne.
  • Time the penne.
  • Measure the onion.