Shrimp Diablo

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 332
  • Calories from fat: 15%
  • Fat: 5.5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 2.1g
  • Protein: 31.4g
  • Carbohydrate: 40g
  • Fiber: 3.2g
  • Cholesterol: 172mg
  • Iron: 5.3mg
  • Sodium: 933mg
  • Calcium: 95mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp Diablo Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy