Shrimp Diablo

Tried another new din din on Sunday. Thought it might be similar to hubby’s pasta arabiata from Italy.

It was not.  Too bad so sad.

I replaced spaghetti with rigatoni, did 1/2 pound of shrimp and doubled the garlic chili paste.

It was tasty but did not make it into our 1/month standard for staying in rotation.


Crushed red pepper and chili paste with garlic add heat to the saucy shrimp.


ounces uncooked angel hair pasta
teaspoons vegetable oil
pound peeled and deveined large shrimp
1/2 teaspoon salt
1/4 teaspoon black pepper
tablespoon bottled minced garlic
1 1/2 tablespoons chile paste with garlic
teaspoon ground cumin
(14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 teaspoon crushed red pepper


Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan.

Add garlic to pan; sauté 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper. Toss with pasta.


4 servings (serving size: 2 cups)