Shrimp Diablo

Shrimp Diablo Recipe
Photo: Lee Harrelson; Styling: Jan Gautro
Shrimp Diablo is a recipe that puts out some heat. The fire in this saucy shrimp dish comes from crushed red pepper and chili paste with garlic.

Yield:

4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 332
Caloriesfromfat 15 %
Fat 5.5 g
Satfat 0.7 g
Monofat 0.8 g
Polyfat 2.1 g
Protein 31.4 g
Carbohydrate 40 g
Fiber 3.2 g
Cholesterol 172 mg
Iron 5.3 mg
Sodium 933 mg
Calcium 95 mg

Ingredients

8 ounces uncooked angel hair pasta
2 teaspoons vegetable oil
1 pound peeled and deveined large shrimp
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bottled minced garlic
1 1/2 tablespoons chile paste with garlic
1 teaspoon ground cumin
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 teaspoon crushed red pepper

Preparation

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan.

Add garlic to pan; sauté 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper. Toss with pasta.

Allison Fishman,

Cooking Light

June 2003
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