Step 1

Pat dry thawed shrimp and place in a bowl with 1/2 tsp baking soda, 1/4 tsp crushed pepper and 1/2 tsp kosher salt.  Place in fridge.

Step 2

Chop garlic cloves in half. Chop cherry peppers into bite size pieces. Julienne the basil.  Break the plum tomatoes apart with hands or pulse in a blender for 2-3 seconds.

Step 3

In a sauce pan heat 4 Tbsp olive oil on medium heat and saute the garlic for 2-3 minutes until golden brown.  Add the cherry peppers and saute for 1 more minute.  Add the tomato paste and break it up with a wooden spoon.

Step 4

After about 5 minutes the paste will start to break down, add the plum tomatoes, 1/4 tsp salt and 1/2 tsp of oregano.  Mix thoroughly and let the sauce cook partially covered for 10-15 minutes stirring occasionally.

Step 5

In a clean pan heat 1-2 Tbsp of olive oil on medium high heat and saute the shrimp for 3-4 minutes until pink and cooked through.  Add 1 cup of the sauce to the shrimp and cook for 1 more minute mixing well.

Step 6

Remove the shrimp arrabbiata from the heat and add the basil and a swirl of extra virgin olive oil.  Serve the extra sauce on the side with crusty Italian bread and for anyone who would like more sauce on the shrimp.  Enjoy!