Ingredients:

 

26-30 Large shrimp, peeled and deveined

1 box spaghetti

Arrabbiata Sauce:

1 tbs chopped garlic

29 oz of tomato sauce

(2) 14.5 oz diced tomatoes

2 tbs olive oil

½ tbs crushed red pepper

¼ tsp cayenne (optional depending on your spice level)’

1 tbs & 3 tsp dark brown sugar

½ tbs Italian seasoning

½ tbs dried basil

1 ¼ tbs garlic powder

1 tbs onion powder

2 tbs fresh chopped parsley

 

Garlic butter:

2 tbs butter

1 tsp dried parsley flakes

Squeeze of fresh lemon

 

Batter:

1 cup all-purpose flour

½ cup Italian breadcrumbs

1 tbs cornstarch

¼ tsp baking powder

½ tsp onion powder

½ tsp garlic powder

1 tbs Italian seasoning

1 tbs dried parsley flakes

½ tsp ground paprika

½ tbs dried basil

Salt and pepper to taste

 

 

Directions:

  • In a large pot, add water and season with salt. Place over medium high heat and bring to a boil. Add pasta to water and cook until al dente. Remove and
  • Combine 2 tbs butter, 1 tsp dried parsley flakes, and a squeeze of fresh lemon in a bowl. Heat in microwave for 30 secs at a time or until melted.
  • In a pot, add vegetable oil and place over medium high heat. Allow oil to heat for 8-10 minutes or until hot enough for frying. See note.
  • Combine flour, breadcrumbs, cornstarch, baking powder, salt, pepper, onion powder, garlic powder, Italian seasoning, dried basil, and paprika. Mix until well combined. Batter shrimp and let sit for about 10 minutes. Batter again and place in hot oil to begin frying. Place shrimp on a paper toweled lined plate when done.
  • Toss shrimp in garlic butter and set aside.
  • In a large pan, add vegetable oil and place over medium high heat. Add pepper flakes and garlic. Cook for 1-2 mins or until oils from peppers release and mixture becomes fragrant.
  • Add in diced tomatoes, tomato sauce, brown sugar, Italian seasoning, and cayenne. Mix well.
  • Add dried basin, salt, pepper, garlic powder, and onion powder. Mix well and simmer for 7-10 minutes.
  • Add in fresh parsley and spaghetti. Simmer for an addition 3-4 minutes.
  • Top with shrimp and fresh parsley.
  • Serve hot and enjoy!

Notes:

  • To test the oil, drop a pinch of flour into the oil. If the oil fries and bubbles appear the oil is hot and ready to fry. You can also use the handle of a wooden spoon to test oil. Stick the handle into the oil, if bubbles appear the oil is ready for frying!