A simple but delicious weeknight meal that can be made in 20 minutes! While this recipe calls for shrimp, you can easily use scallops, lobster or chicken, or another protein of choice. You can also make this a creamy sauce by adding in Thai Kitchen Coconut Milk when you add in the Rao's Arrabbiata Sauce. Another way to switch things up. #seafood
1 lb jumbo shrimp, peeled, deveined (tails on or off, your choice!)
Salt and freshly ground black pepper
3 tablespoons Avocado oil
1/2 cup yellow onion, diced
6 cloves garlic, minced
2 cups Rao's Arrabbiata Sauce
1/4 teaspoon crushed red pepper flakes (if more heat is desired)
2 tablespoons fresh chopped basil
In a medium bowl, combine the shrimp, salt and pepper.
Heat the Avocado oil over medium heat in a large skillet that is already hot. Add the shrimp (being careful not to overcrowd the skillet) and saute for about 2-3 minutes or until barely cooked through. If the skillet will be over crowded, cook the shrimp in two batches. With tongs or a slotted spoon, remove the shrimp to a clean plate and set aside.
Add the onions and garlic to the skillet in which the shrimp were cooked, saute until the onions are translucent, about 4-5 minutes. Stir in the Rao's Arrabbiata Sauce and reduce the heat to medium for about 10 minutes, or until the sauce is warmed.
Add the shrimp back to the skillet and stir to blend all the flavors together.
Serve shrimp over a bed of zucchini noodles or gluten free pasta. And add fresh basil and crushed red pepper flakes to your liking.