Spaghetti Diablo with Shrimp

Spaghetti Diablo with Shrimp

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Scott Koeneman 221

"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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2 h 25 m servings 423 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 62g
  • 20%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  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.


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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 ad...

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 head...

My husband & I loved this! Only changes were, simmered for 30 minutes, only had one can chopped tomatoes so added one ripe tomato plus one can tomato sauce. Used whole wheat pasta. Pretty spi...

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.

Yum. Just enough heat, plenty of flavor. Used several veggies and herbs from the garden so it was extra special. Next time I plan to spiralize zucchini rather than using pasta.

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...

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 l...

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