Recipe by Fight the Fat Foodie
"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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green bell pepper, chopped
yellow bell pepper, chopped
salt and ground black pepper to taste
2 (14.5 ounce) cans
no-salt-added diced tomatoes
chopped fresh parsley, divided
red pepper flakes
grated Pecorino-Romano cheese, or to taste
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti Diablo with Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 45
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