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My review
Diablo Shrimp
matty1124
"I don't know where I had this. It must have been a restaurant, and I couldn't find any recipes that are close to what I remember. So this is my take on it. I make this for my wife and I. She really loves it."
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Ingredients
30 m servings 642 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 642 calories; 37.4 g fat; 50.1 g carbohydrates; 20.8 g protein; 134 mg cholesterol; 1364 mg sodium. Full nutrition
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Reviews
Read all reviews 1319 Ratings
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Most helpful positive review
6/12/2012
This was very delicious! I used chicken broth (homemade) in lieu of white wine since I didn't have any, and I used Serrano peppers from the garden. Very good and not too heavy. I topped my an...
Most helpful critical review
6/24/2013
This was a bit too spicy for my family. I was ok with the spice. I believe I am partially to blame for the spiciness. I didn't have fresh jalapenos, so I used pickled, as another reviewer d...
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6/12/2012
This was very delicious! I used chicken broth (homemade) in lieu of white wine since I didn't have any, and I used Serrano peppers from the garden. Very good and not too heavy. I topped my an...
11/5/2012
Made this for dinner tonight and it was fantastic. I followed the recipe exactly, up until adding in the pasta. I added in a bit of cornstarch to thicken the sauce. I did remove the seeds fro...
2/5/2013
This was great. I didn't have fresh jalapeños, so I used pickled and left them in the whole time. It gave the dish just the right of heat. This will likely become one of my regular dishes as i...
8/26/2014
I substituted some fresh roasted Hatch green chiles for the jalapeño and added a few pine nuts since they were next to my capers :-)
6/24/2013
This was a bit too spicy for my family. I was ok with the spice. I believe I am partially to blame for the spiciness. I didn't have fresh jalapenos, so I used pickled, as another reviewer d...
6/6/2013
Really good. Nice bite to it. I did add garlic because I kept tasting it as I was cooking and I felt something was missing. Super easy quick recipe
1/26/2013
This was really, really good. No criticisms at all. Will make this regularly. Thanks for posting the recipe
1/22/2017
I followed the instructions and took the jalapeños out halfway through. I didn't have salted butter so added a tsp of salt to the sauce while it simmered. Next time I would cut the oil to 1/4,...