• ¼ cup olive oil
  • 4 garlic cloves, smashed
  • 16 colossal (U-12) shrimp, peeled, deveined, butterflied
  • Coarse salt
  • Freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes
  • 1 jar Rao’s Homemade® Arrabbiata Sauce
  • 6 fresh basil leaves


  • Line a plate with paper towels and set aside.
  • Heat the olive oil in a large saute pan over medium-high heat.
  • Add the garlic and cook until the garlic begins to shimmer in the pan.
  • Using kitchen tongs, carefully place the shrimp into the pan and saute for 1 minute on each side, or until the shrimp begin to turn opaque.
  • Transfer shrimp to the paper towel-lined plate.
  • Add Rao’s Homemade® Arrabbiata Sauce to the pan and bring to a simmer.
  • Return shrimp and add basil to pan and cook for 2 minutes.
  • Serve immediately with more basil.
  • Tip: freshly squeezed lemon can be a great tangy add on at the end.

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