Juicy jumbo shrimp in a sweet and spicy marinara sauce makes spicy shrimp pasta Diavolo the perfect 30-minute meal for seafood pasta lovers.
What better way to start a new year than with some protein-packed pasta. Juicy jumbo shrimp sitting on a bed of your favorite pasta, simmering in a slightly spicy, slightly sweetened marinara sauce dotted with chunks of fire-roasted diced tomatoes. Top this 30-minute meal with some fresh basil and a hearty serving of Parmesan cheese and you’re all set.
So today we’re making a simple and spicy shrimp pasta Diavolo. The red sauce is the star of the show with fresh garlic and basil, a splash of white wine and spiced up with some red pepper flakes. And even with its big flavor, this one is pretty simple to make. So let’s get started.
While cooking your pasta until al dente, we’ll make the sauce. Saute your onions, garlic and red pepper flakes then add in the tomatoes and tomato sauce. Toss in the additional seasonings and wine (optional) and simmer gently until it’s nice and thick.
Add in the shrimp which you’ll only need to cook for a couple minutes and since shrimp cooks really fast, you’ll want to babysit them. Cook them just enough that they stay plump and juicy. You’ll know you’ve overcooked it when they start shrinking in size.
Then we toss the cooked pasta in with the sauce and mix it all up. And that’s about it. Happy cooking and enjoy!
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Spicy Shrimp Pasta Diavolo
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 minutes
- Yield: 4 1x
Description
Ingredients
- 12 oz. linguine/fettuccine/spaghetti/angel hair
- 1 lb. uncooked large shrimp, peeled and deveined
- 1/2 yellow onion, diced
- 1 teaspoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 cans (14.5 oz.) fire-roasted tomatoes, drained
- 1 can (8 oz.) tomato sauce
- 1 tablespoon sugar
- 1 teaspoon Italian seasoning
- 1/2 cup white wine (optional)
- Salt and pepper to taste
- 1/4 cup fresh basil/parsley, chopped
- Parmesan cheese for serving
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Over medium high heat, saute onions, garlic and red pepper flakes in some oil until fragrant, about 2 minutes.
- Pour in tomatoes and tomato sauce.
- Add in sugar, Italian seasoning, white wine and salt and pepper to taste. Bring to a gentle boil.
- Reduce heat to medium low and simmer for 10 minutes until sauce has thickened.
- Add shrimp to the sauce and simmer for another 3 minutes until shrimp are cooked and opaque.
- Toss pasta and shrimp with sauce.
- Dish and serve hot topped with fresh basil or parsley and some Parmesan cheese.
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8 Comments
The Cooking Jar
January 8, 2017 at 10:17 PMThere should be an ‘X’ button at the top right to get out of the ad. Unfortunately, I don’t have any control on the ad situation on Better Homes and Gardens…you’ll just have to ‘X’ out of it.
Connie
January 8, 2017 at 9:49 PMMe again – hate to tell you but both links lead to the original recipe. Oh well…..
The Cooking Jar
January 8, 2017 at 9:55 PMWhoops! Guess copy decided not to work for the second link. It’s fixed now. Thanks for pointing it out, Connie!
The Cooking Jar
January 8, 2017 at 12:43 PMHeya, Julia! I wish I could do it the traditional way but since I was invited by BH&G, I need to follow their Delish Dish rules! The changes I made were very little to the original recipe (links updated clearly in PS section of my post), but I tried being as clear as possible!
The Cooking Jar
January 8, 2017 at 12:39 PMThank you, Karen! Here’s to hoping it meets your taste palate!
The Cooking Jar
January 8, 2017 at 12:38 PMHeya Ken, I’ve gone ahead and updated my post to lead to the original recipe I adapted from on BH&G and another link to show the changes I made. Hope this clears up the confusion!
The Cooking Jar
January 8, 2017 at 12:36 PMThank you, Wanda! I enjoyed eating the leftovers (and there were many for the two of us)! After much confusion, I’ve gone ahead and updated the main post to point you guys in the right direction.
The Cooking Jar
January 8, 2017 at 12:34 PMHeya Connie! I’ve updated the main post to address all this confusion. Thanks for wanting the recipe enough to comment here!