Fettucini Diablo by Tyler Florence
Spice up your weeknight dinner routine with Tyler Florence's Fettuccine Diablo, a fiery and flavor-packed pasta dish that's sure to impress. This recipe combines tender fettuccine with succulent, sautéed shrimp in a bold, garlicky sauce made with crushed tomatoes, a splash of dry white wine, and a hint of red chili flakes for just the right amount of heat. Fresh parsley and basil lend a vibrant herbaceousness, while a touch of butter adds velvety richness to the sauce. Perfectly balanced between spicy and savory, this dish is quick to prepare, coming together in just 45 minutes, and is ideal for when you’re craving restaurant-quality pasta at home. Serve it piping hot and garnish with fresh herbs for a meal that’s as beautiful as it is delicious. Keywords: Fettuccine Diablo, spicy shrimp pasta, Tyler Florence recipe, easy pasta dinner, Italian-inspired dish.
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Recipe Information
Ingredients
- 1 pound fettuccine pasta
- 1 pound shrimp (peeled and deveined)
- 3 tablespoons olive oil
- 4 garlic cloves (minced)
- 1 teaspoon red chili flakes
- 1 28-ounce can canned crushed tomatoes
- 0.5 cup dry white wine
- 0.25 cup fresh parsley (chopped)
- 0.25 cup fresh basil leaves (chopped)
- 2 tablespoons unsalted butter
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook fettuccine pasta according to package instructions. Drain and set aside, reserving 1 cup of pasta water.
Heat olive oil in a large skillet over medium heat. Add minced garlic and red chili flakes, stirring for about 1 minute until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet and set aside.
Pour the dry white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
Add the canned crushed tomatoes to the skillet, stirring to combine. Season with salt and black pepper to taste, and let the sauce simmer for 10-15 minutes until slightly thickened.
Return the cooked shrimp to the skillet and stir to coat them in the sauce. Add the chopped parsley and basil leaves, reserving a small amount for garnish.
Add the cooked fettuccine to the skillet and toss to combine. If the sauce is too thick, add some reserved pasta water, a little at a time, until the desired consistency is reached.
Stir in the unsalted butter to add richness to the sauce.
Taste and adjust seasoning as needed. Serve the pasta hot, garnished with the remaining parsley and basil.
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 393.6 g | 143% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 51.5 g | ||
| Protein | 180.1 g | 360% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 623 mg | 48% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4661 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
