Skip to main content New<> this month
Get the Allrecipes magazine

Spaghetti Diablo with Shrimp

Rated as 4.75 out of 5 Stars
235

"The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying."
Added to shopping list. Go to shopping list.

Ingredients

2 h 25 m servings 398
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  1. Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
  2. Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
  4. Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

Nutrition Facts


Per Serving: 398 calories; 3.5 62 29.2 164 223 Full nutrition

Explore more

Reviews

Read all reviews 17
  1. 24 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I was short on time, so I wasn't able to simmer for 2 hours, but it was fantastic. It had some kick, probably just enough. This recipe could be easily adapted for many tastes. You could ad...

Most helpful critical review

Not much flavor for such a long cooking time, and I even doubled the basil and oregano. I probably won't make this one again.

Most helpful
Most positive
Least positive
Newest

I was short on time, so I wasn't able to simmer for 2 hours, but it was fantastic. It had some kick, probably just enough. This recipe could be easily adapted for many tastes. You could ad...

This was a fantastic dinner and we all loved it. I followed everything, including a two hour simmering with the sauce, but did throw in some slice mushrooms that had to be used or they were head...

My husband & I loved this! Only changes were, simmered for 30 minutes, only had one can chopped tomatoes so added one ripe tomato plus one can tomato sauce. Used whole wheat pasta. Pretty spi...

I really liked this, but my husband found it too spicy for his taste. Next time I make this, I will cut back on the crushed red pepper.

I went by this recipe to the letter! It was amazing!

Fantastic recipe! Instead of using diced tomatoes I used stewed ones.

This turned out great. I used dry parsley and Italian seasoning which was a good substitute for the fresh. I also added a small can of tomato sauce to round out the flavors.

I did not make changes. And yes I will make it again. My family really liked it.