Shrimp Diablo Revised Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
• Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Steps:

• Heat EVOO in pan over medium heat. Saute onions and green onions until tender. Add both squash, garlic, red pepper flakes and salt/pepper. Place lid on pan and let cook until squash is almost tender. Remove lid and add can of crushed tomatoes, tomatoe sauce, oregano, and parsley. Replace lid and let simmer on med/low heat while you prepare pasta, stirring occasionally.
• In another pot, heat water for pasta and add salt. Once water is boiling add pasta and cook until al'dente.
• Once pasta is al'dente, slowly add to tomatoe mixture, coating all pasta. Once all coated, add 1/2 cup of the pasta water to the pan, along with the shrimp. Stir mixture, replace lid and let cook for 15-20 min (stirring occasionally) until shrimp are cooked.
• Serve springled with Parmigiano Cheese.

Steps:

• In a large sauté pan, melt butter over medium high heat. Sauté onion and jalapeno about 3 minutes. Add garlic, diced tomato and shrimp and cook until shrimp is opaque,
• about 2 minutes. Add lemon juice and white wine and reduce until sauce thickens,
• about 2 minutes.
• Divide cooked linguine into two bowls and spoon sauce over. Serve immediately.
• Add a little parmesan cheese if you want.