How to Make Spaghetti Diablo with Shrimp - A Step-by-Step Guide

Welcome to a fiery and flavorful recipe for Spaghetti Diablo with Shrimp! This dish is perfect for those who love a little heat in their meals, as it combines the classic comfort of spaghetti with the bold flavors of a spicy tomato sauce and succulent shrimp. Whether you're cooking for a special occasion or just looking to spice up your weeknight dinner, this dish is sure to impress. So grab your apron and get ready to create a meal that will have everyone coming back for seconds!

The...

Read more

Ingredients

  • 1 teaspoon olive oil
  • 1 green bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • salt and ground black pepper to taste
  • 2 (14.5 ounce) cans no-salt-added diced tomatoes
  • ½ cup white wine
  • ½ cup chopped fresh parsley, divided
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 8 ounces whole-wheat spaghetti
  • 12 ounces cooked shrimp
  • ½ cup grated Pecorino-Romano cheese, or to taste (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 10 mins
  • Total Time: 2 hrs 25 mins
  • Servings: 4

  • 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 mixture with salt and pepper.
  • Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, occasionally stirring, until tomatoes break down, about 2 hours.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until nearly cooked through, about 10 minutes; drain.
  • Stir drained pasta and cooked shrimp into tomato sauce; cook until pasta is cooked completely through yet firm to bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
  • Nutrition

    398 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Cholesterol: 164mg
    • Sodium: 223mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 12g
    • Total Sugars: 11g
    • Protein: 29g
    • Vitamin C: 115mg
    • Calcium: 164mg
    • Iron: 8mg
    • Potassium: 947mg