This easy 20-minute pasta from Carbone's chef is the perfect quick dinner

Carbone told me this dish reminds him of the southern Italian seafood pastas he grew up eating with his family in Queens.

"What I love about it most is that it's bright, acidic, and clean," he said. "There's no murkiness whatsoever, mainly because the tomato sauce and shrimp don't spend a lot of time together in the pan."

The Carbone Fine Food team developed the recipe to pair with its line of sauces. In addition to the arrabbiata, which is used in Carbone's penne with spicy shrimp, you can try the marinara, tomato basil, roasted garlic, and more.

To make the dish at home, you'll need:

• Shrimp
• Penne pasta
• Carbone's arrabbiata sauce
• Garlic
• Parsley
• Chili flakes

If you don't have the sauce on hand, Carbone said you can always whip up your own. His sauce is made with Italian tomatoes (whole peeled tomatoes, tomato purée, sea salt, basil), along with onions, olive oil, sea salt, garlic, basil, crushed red pepper flakes, and oregano.

Since I was whipping up pasta for three people, I chopped up nine sprigs of parsley and minced three cloves of garlic.

I cracked off their tails to make the process easier — and quicker.

I sliced down the back of each shrimp with a knife, making sure not to cut them in half. Then, I used the tip of my blade to remove the dark vein running down the middle.

To make three servings, I used two-thirds of a 16-ounce box of penne pasta.

Carbone notes that it's important not to brown the garlic. Simply wait until the oil is infused and aromatic.

I seasoned the shrimp with a pinch of salt and plenty of chili flakes — I like a kick.

"There's no need to be too delicate with the shrimp," Carbone told me. "You want to cook it somewhat aggressively, almost toasting it."

"This recipe calls for penne, but so many shapes would work well with the sauce — try it with angel hair, for instance," Carbone said. "No matter what, though, make sure it's al dente."

Carbone's pro tip? Cook the pasta for one to two minutes less than the package says to ensure you get it perfect.

I slid the pan to a different burner and then drained my pasta.

The parsley gave a beautiful burst of color to the pan. I couldn't wait to dig in.

I thought just penne and shrimp might be a little too plain, but Carbone's recipe packs plenty of heat and flavor.

The arrabbiata sauce and chili flakes give each bite a nice kick without overwhelming the palate. Even my dad, who doesn't love spicy food, said it was the perfect amount of heat.

And both my mom and I agreed it was a great light pasta dish.

"It reminds me of eating spaghetti and fish by the beach in Greece," she told me.

However, I believe everything is better with cheese, especially feta. I added some on top, along with some freshly ground black pepper, and loved the extra bite it gave to the penne.

While I'll have to wait until my next NYC trip for Carbone's spicy rigatoni, his delicious penne and shrimp pasta is a cheap and easy dish when I need something quick.