New this month
Get the Allrecipes magazine

Spaghetti Diablo with Shrimp

Scott Koeneman

"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 423 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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: 423 calories; 5 g fat; 62 g carbohydrates; 31.2 g protein; 169 mg cholesterol; 313 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

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.

I used Jalapeño Diced Tomatoes, added mushrooms and some sugar in the raw-was a little tart for me. Used Vegetable Penne pasta.

Excellent everyone loved it

Added mushrooms and tomato sauce because I used left over prime rib from christmas. The family loved it! Thanks. I will be making this again with the shrimp. Cant wait to try it.

Yum. Just enough heat, plenty of flavor. Used several veggies and herbs from the garden so it was extra special. Next time I plan to spiralize zucchini rather than using pasta.