Diablo Shrimp Recipe - Allrecipes.com
Diablo Shrimp Recipe
  • READY IN 30 mins

Diablo Shrimp

Recipe by  

"I don't know where I had this. It must have been a restaurant, and I couldn't find any recipes that are close to what I remember. So this is my take on it. I make this for my wife and I. She really loves it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
  2. Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jun 12, 2012

This was very delicious! I used chicken broth (homemade) in lieu of white wine since I didn't have any, and I used Serrano peppers from the garden. Very good and not too heavy. I topped my and my husband's dishes with the sliced peppers that I removed from the sauce and when combined in a full bite it was really, really good. Thanks for sharing this recipe. :)

Most Helpful Critical Review
Jun 24, 2013

This was a bit too spicy for my family. I was ok with the spice. I believe I am partially to blame for the spiciness. I didn't have fresh jalapenos, so I used pickled, as another reviewer did and I left them in, not the whole time, but for longer than the recipe called for. I tasted the sauce and knew it would be too spicy at that point for my family. I should have removed them as directed, or better yet, I should of had fresh without the seeds. But even so, just the quantity of the red paper flakes made it a bit too much for my family (not me). So even taking out the spiciness, capers were a new experience to some in my family and they didn't much care for that flavor either. Myself, I would make this again and tame down the spiciness a bit, but with that many capers, the rest of the family really won't care for it. I liked the basic sauce and I can actually learn from my mistakes here and make something my family will like. I might even get in a few capers, just not too many.

Nov 05, 2012

Made this for dinner tonight and it was fantastic. I followed the recipe exactly, up until adding in the pasta. I added in a bit of cornstarch to thicken the sauce. I did remove the seeds from the jalapenos prior to adding them into the butter/olive oil mixture and I think this kept the hotness to a minimum. If you remove the seeds you are probably safe to leave the jalapenos in. I did remove the peppers, but served them alongside the meal and they were gobbled up along with the entire dish. Will certainly make this again - Matty1124 thanks for the new recipe! One last dish - this was so easy to make and kitchen clean-up was super easy!

Feb 05, 2013

This was great. I didn't have fresh jalapeños, so I used pickled and left them in the whole time. It gave the dish just the right of heat. This will likely become one of my regular dishes as it can be made from things that I always have on hand.

Aug 26, 2014

I substituted some fresh roasted Hatch green chiles for the jalapeño and added a few pine nuts since they were next to my capers :-)

Jun 06, 2013

Really good. Nice bite to it. I did add garlic because I kept tasting it as I was cooking and I felt something was missing. Super easy quick recipe

Jan 26, 2013

This was really, really good. No criticisms at all. Will make this regularly. Thanks for posting the recipe

Apr 17, 2015

Made a yucky smelling, barely edible dish.


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  • Calories
  • 642 kcal
  • 32%
  • Carbohydrates
  • 50.1 g
  • 16%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 37.4 g
  • 58%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 1364 mg
  • 55%

* Percent Daily Values are based on a 2,000 calorie diet.

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