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Shrimp Diablo

Photo: Lee Harrelson; Styling: Jan Gautro
Yield 4 servings (serving size: 2 cups)
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.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.