Saturday, 10 September 2016

How To Make Italian Penne Arabiata

By on 06:33
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·         Penne Pasta
·         Large Tiger shrimp (optional)

·         Tomatoes, chopped
·         Minced Garlic cloves
·         White wine 
·         Salted butter
·         Basil, roughly chopped
·         Parsly roughly chopped
·         Crushed red pepper flakes, depending on taste.
·         Salt, maggi chicken preferably and pepper to taste.

Cook the pasta in salted water to al dente (Well-done) add the butter to a large sauté pan and place over a medium to high heat.

Add raw shrimp, garlic and red pepper flakes to the pan and sauté for 2-3 minutes, until the shrimp are almost cooked through but not fully cooked.

Add the tomatoes to the pan and sauté until cooked through, about 3 minutes.

Add the wine to the pan and let it absorb for about 2 minutes.

Drain the pasta and add it to the sauté pan.

Add the herbs, salt and pepper and sauté until the herbs are just wilted.

Make sure your shrimp are fully cooked before serving (they should be opaque throughout, not translucent.) Do not overcook or they will become rubbery.

Enjoy your meal.
Olalekan Olisa is a professional Chef and Food Health Consultant. Follow him on facebook @ Olalekan Abiola Olisa. For consultation call: 08027576534, 07067982589 Or Email or

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