Spaghetti Diablo with Shrimp
This pasta diablo sauce is tangy and sharp — mellow by my standards for spice, but just right for Nancy and Quinn. Topped with shrimp, Pecorino cheese, and some parsley, it is very satisfying.
- Prep Time: 15 minutes
- Cook Time: 2 hrs 10 minutes
- Total Time: 2 hrs 25 minutes
Ingredients
- 1 teaspoon olive oil
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- salt and ground black pepper to taste
- 2 (14.5 ounce) cans no-salt-added diced tomatoes
- ½ cup white wine
- ½ cup chopped fresh parsley, divided
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 8 ounces whole-wheat spaghetti
- 12 ounces cooked shrimp
- ½ cup grated Pecorino-Romano cheese, or to taste (Optional)
Directions
- 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 mixture with salt and pepper.
- Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, occasionally stirring, until tomatoes break down, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until nearly cooked through, about 10 minutes; drain.
- Stir drained pasta and cooked shrimp into tomato sauce; cook until pasta is cooked completely through yet firm to bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Nutrition Facts
- Servings Per Recipe 4
- Calories 398
- % Daily Value *
- Total Fat 4g 4%
- Saturated Fat 1g 4%
- Cholesterol 164mg 55%
- Sodium 223mg 10%
- Total Carbohydrate 62g 23%
- Dietary Fiber 12g 41%
- Total Sugars 11g
- Protein 29g
- Vitamin C 115mg 574%
- Calcium 164mg 13%
- Iron 8mg 43%
- Potassium 947mg 20%
