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

Dairy-Free, Soy-Free, Spicy

2 Servings, 470 Calories/Serving

20 Minutes

Made with umami-rich tomatoes, sweet smoked paprika, and a dash of cayenne, our arrabbiata sauce brings punch and subtle heat to this 20-minute pasta dish.

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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 penne
  • 1 or 2 organic shallots
  • 3 ounces organic cremini or other button mushrooms
  • ¼ pound organic green beans
  • Sun Basket 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: 470, Protein: 28g (56% DV), Fiber: 7g (28% DV), Total Fat: 10g (15% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 155mg (52% DV), Sodium: 440mg (18% DV), Carbohydrates: 69g (23% DV), Total Sugars: 8g, 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.

Instructions

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

Wash produce before use

1

Cook the penne

Bring a medium sauce pot of generously salted water to a boil. Add the penne 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.

2

Prep and cook 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 lightly with salt and pepper. 
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch pieces. Season lightly with salt and pepper. 
  • Plant-based chicken: Pat the chicken dry with a paper towel; season lightly with salt and pepper. 

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.

3

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 your protein, 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. 

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.

4

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.

Serve

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 shallots.