Shrimp Diablo W Fettuccine
Spice up your dinner routine with this mouthwatering Shrimp Diablo with Fettuccine! This Italian-inspired dish features tender fettuccine pasta tossed in a fiery tomato-based sauce, perfectly balanced with the sweetness of diced tomatoes and a hint of sugar. Juicy shrimp, sautéed with garlic and a kick of crushed red pepper flakes, add a satisfying burst of flavor to every bite. A touch of chicken broth and paprika deepen the sauce's richness, while fresh parsley and grated Parmesan provide a delightful finishing touch. Ready in just 40 minutes, this quick and zesty recipe is perfect for seafood lovers seeking a bold, restaurant-quality meal at home. Serve it with a side of garlic bread or a crisp green salad for a complete and unforgettable dinner. Keywords: Shrimp Diablo, fettuccine pasta, spicy shrimp pasta, seafood recipes, spicy Italian dishes, quick dinner ideas.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 1 lb Raw shrimp, peeled and deveined
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter
- 4 cloves Garlic, minced
- 1 tsp Crushed red pepper flakes
- 2 tbsp Tomato paste
- 14.5 oz Diced tomatoes (canned, with juice)
- 0.5 cup Chicken broth
- 1 tsp Sugar
- 1 tsp Paprika
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
- 0.25 cup Parmesan cheese, grated (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, season the shrimp with a pinch of salt and black pepper.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium, and add the remaining 1 tablespoon of olive oil to the skillet. Add the minced garlic and crushed red pepper flakes, sautéing for 30 seconds until fragrant.
Stir in the tomato paste and cook for an additional minute to deepen the flavor.
Add the diced tomatoes (with juice), chicken broth, sugar, paprika, salt, and black pepper. Stir well to combine. Simmer the mixture for 7-8 minutes, stirring occasionally, until the sauce thickens slightly.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for 1-2 minutes, ensuring the shrimp are fully heated through.
Add the drained fettuccine to the skillet and toss to combine, ensuring the pasta is evenly coated in the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Taste and adjust the seasoning with additional salt or pepper if needed.
Garnish with chopped parsley and grated Parmesan cheese, if desired, and serve immediately.
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 8.8 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 215 mg | 17% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 625 mg | 13% | |
*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.
