- Prep time
- 10 minutes PT10M
- Cook time
- 8–10 minutes PT10M
- 2 servings
Infused with black truffles and red chili peppers that deliver a mild kick, Truff Black Truffle Arrabbiata sauce packs the perfect amount of heat to pair with delicate shrimp and linguine.
- 4 ounces linguine, dry
- 8 ounces shrimp (16/20 count), peeled and deveined, cut into ¾-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons garlic, sliced very thin
- 1¼ cups Truff Black Truffle Arrabbiata Pasta Sauce
- ¼ cup basil, chiffonade
- 1–2 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmesan
Cook pasta per package instructions. While the pasta is cooking, heat a sauté pan on medium-high heat. Place the prepared shrimp on a paper towel to remove any excess moisture. Add the olive oil and then the garlic to hot sauté pan. Sauté the garlic until it just begins to brown.
Carefully add the shrimp and sauté for 30 seconds. Add the Truff Black Truffle Arrabbiata and bring to a simmer. When the shrimp is cooked through (about 1–1½ minutes), add the basil and stir to combine.
When the pasta is cooked, drain and toss with the sauce. Transfer to a serving dish, drizzle with olive oil and garnish with grated Parmesan.