Everyday frozen shrimp takes on spicy and sophisticated flavors in this one-pan, quick to fix, healthy date-night meal.
Today is Friday and while Mr. Empty Nest and I usually venture out on Friday nights tonight, it’s just NOT HAPPENING. Truth be told, it’s extra cold and we’ve both had a rather “challenging” (I’ll leave it at that) work week so… we’re staying home. (I’ll miss you Cosmo but we’ll catch up next Friday…)
Bring on the shrimp!
What kind of shrimp? For this recipe I used frozen, peeled, tail-off, deveined, raw (not cooked) shrimp. I bought the 20-30 size but you could use shrimp that are little smaller (cook them a little less) or a little larger (cook them a little more). Buying shrimp this way saves boatloads of time and mess. It’s worth the extra $1-2$; trust me on this one. Advanced Warning: follow the recipe and don’t cook the shrimp too long. Too long in the pan = rubbery shrimp. Blech! I once read that shrimp is cooked to perfection when it curls to a C shape, and that it’s overcooked when it forms an O shape. I’m not sure whether that’s true or not but again, the point here is, don’t over cook! (The time between a “C” and an “O” is less than a minute so don’t fret if you have Os in your pan, this dish will still taste delicious!)
Olive oil, onions, and garlic. Like most Italian dishes you start with olive oil, onions and garlic. If you like garlic and onions add a little more. I find 2-3 garlic cloves to be about right but you might think differently. Make it your own but whatever you do – don’t burn the garlic! Follow the recipe and cook the onions first. The garlic comes later.
Canned Tomatoes: I used Happy Harvest, Fire Roasted Diced Tomatoes from our local Aldi store but you could use any kind of seasoned diced tomato. Another excellent brand is Muir Glen. Personally, I like the fire roasted kind because their blackened appearance adds to the look of the dish plus, I love their spiciness and hot and spicy is the point of this dish!
Mix it Up: Try one of these adaptations or add-ins:
- Add a little chopped fresh oregano and/or chives with the other herbs
- Grate a bit of lemon zest over the top just before serving
- Add 1-2 tablespoons of capers to the pan in Step 7.
- Make this recipe alcohol free. Use chicken or veg broth in place of wine.
- Serve over polenta or rice instead of pasta.
Are you ready to get your devil on? FYI – In Italian Diavolo means devil – hence the hot and spicy connotation. Now…grab your red pepper flakes, don’t be shy with the “sprinkling”, and get going. You’ll be diving in to this heavenly creation in no time. Mangia!
Peace, love, and good eats; from our Empty Nest to yours.
Spicy Shrimp Diavolo
Yield 2 Servings
Everyday frozen shrimp takes on spicy and sophisticated flavors in this one-pan, quick to fix, healthy date-night meal.
Ingredients
Note: You can easily double this recipe to serve four. I always do. Cook once, eat twice!
- ½ pound frozen, thawed, peeled, deveined, tail-off shrimp; 20-30 size
- ¼ teaspoon salt
- ½-1 teaspoon crushed red pepper flakes, plus more for sprinkling
- 1 ½ tablespoons olive oil
- ½ medium onion, diced
- ½ of a (15 ½ oz.) can fire roasted tomatoes
- 2-3 cloves garlic, crushed or finely chopped
- ½ cup white wine
- ½ teaspoon dried oregano leaves
- ½ teaspoon dried basil leaves
- 3 tablespoons chopped fresh flat leaf parsley and/or basil
- ½ to 1 teaspoon red pepper flakes, plus more for sprinkling
- 2 cups hot, cooked fettuccini noodles
Instructions
- Pat shrimp dry.
- In a medium bowl, toss the shrimp with the salt and red pepper flakes.
- In a medium skillet, heat the oil over medium heat. Add the shrimp and saute until just cooked through, about 2 minutes.
- Transfer the shrimp to a plate and set aside.
- To the same skillet, add the onion and saute until tender. About 4 minutes.
- Add the tomatoes with their juices, wine, garlic and dried herbs and simmer until the sauce thickens slightly, about 10 minutes.
- Return the shrimp to the pan and toss to coat. Heat just until hot.
- Remove from heat and stir in the fresh herbs. Season with salt and pepper to taste.
- Spoon the shrimp mixture over hot pasta. Sprinkle with additional red pepper flakes if desired.
Courses Main Dish
Cuisine Italian
Nutrition Facts
Serving Size About 2 cups including pasta
Amount Per Serving | ||
|---|---|---|
Calories 487 | ||
% Daily Value | ||
Total Fat 14.1 g | 22% | |
Saturated Fat 2.1 g | 11% | |
Unsaturated Fat 12.1 g | ||
Cholesterol 239 mg | 80% | |
Sodium 581 mg | 24% | |
Total Carbohydrates 45 g | 15% | |
Dietary Fiber 5.3 g | 21% | |
Sugars 2.6 g | ||
Protein 33 g | 66% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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