Spaghetti Diablo with Shrimp Recipe - Allrecipes.com
Spaghetti Diablo with Shrimp Recipe
  • READY IN ABOUT hrs

Spaghetti Diablo with Shrimp

Recipe by  

"The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
  2. Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
  4. Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs 10 mins
  • READY IN 2 hrs 25 mins
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Reviews More Reviews

Jul 17, 2013

I was short on time, so I wasn't able to simmer for 2 hours, but it was fantastic. It had some kick, probably just enough. This recipe could be easily adapted for many tastes. You could add in bacon or broccoli or mushrooms, as some have suggested and this would be just elevated to a new level. Topping with cheese is essential.

 
Jun 04, 2013

This was a fantastic dinner and we all loved it. I followed everything, including a two hour simmering with the sauce, but did throw in some slice mushrooms that had to be used or they were heading to the compost. They were a very nice addition. My shrimp was fresh so I just tossed it in the sauce the last few minutes until it pinked up. I'm keeping this one on a rotation for our household. Thanks Foodie.

 

7 Ratings

Jan 19, 2014

This was a great dish. Spicy and refreshingly delicious. I made this for date night and both my husband and I enjoyed it. The two changes I made are using an orange pepper instead of a green one because that's what was in our fridge and adding 4oz of Clamato. I was unable to simmer for two hours so I boiled it a bit more aggressively and needed to add some liquid.

 
Aug 13, 2013

I really liked this, but my husband found it too spicy for his taste. Next time I make this, I will cut back on the crushed red pepper.

 
Jul 01, 2013

I loved this even more than I expected so I had to write a review. I didn't have any wine on hand so I used 1 cup of Ginger Ale instead (since I was adding Broccoli, I thought a little extra liquid would be good ). Worked great ! Also steamed some fresh broccoli and put that in the pot the last 10 minutes along with the "uncooked" shrimp. After shrimp cooked through , I threw in the pasta. Was delish ! Restaurant quality. Followed everything else . Already called my sister and told her about it! Thanks!

 

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Nutrition

  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 62 g
  • 20%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 5 g
  • 8%
  • Fiber
  • 11.5 g
  • 46%
  • Protein
  • 31.2 g
  • 62%
  • Sodium
  • 410 mg
  • 16%

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

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