Diablo Shrimp

Diablo Shrimp

matty1124

"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

30 m servings 642 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1364 mg
  • 55%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 12
  1. 18 Ratings

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Most helpful positive review

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 an...

Most helpful critical review

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 d...

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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 an...

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 fro...

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 i...

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

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 d...

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

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

I don't know if I made it wrong but I could tell my family didn't like it. Sorry.

Made a yucky smelling, barely edible dish.

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