Shrimp Diablo

Shrimp Diablo is a recipe that puts out some heat. The crushed red pepper causes the fire in this saucy shrimp dish. I used a scant teaspoon of red pepper and that generated enough heat for me!

This is one of my favorite pasta/seafood dishes. It has such a great spicy-sweet flavor. Plus I love anything with seafood in it!

INGREDIENTS:
1 tablespoon olive oil
1 tablespoon butter
1/2 cup diced onion
2 tablespoons minced garlic
1/3 cup white wine (I used Mosel which gave it a sweeter taste)
1 28oz can diced tomatoes
1 teaspoon red pepper flakes
1 teaspoon brown sugar
1/4 cup chopped fresh parsley (for garnish)
1 lemon, cut into wedges (for garnish)
8 small mussels or clams, unshucked
12 medium or large raw shrimp
1 pound fettuccini

Cook pasta according to the directions on the package. Make sure you reserve 1/4 cup of the pasta water to add along with the pasta to the sauce before serving.

Preheat oven to 400 degree. Rinse the shrimp, pat dry and light coat with oil and salt and pepper. Roast for 5 minutes in oven.

Add the olive oil and butter to a pan (with lid) over medium heat. Once the butter has melted, add the diced onions and saute for 3 to 4 minutes. Next, add the minced garlic and saute for another 1 minutes, making sure garlic does not burn. Add the wine and allow to simmer for about a minute. Add the tomatoes, red pepper flakes and brown sugar then simmer for another 8-10 minutes.

While the sauce is simmering, prepare and devein the shrimp, then place the shrimp in a baking dish tossed in olive oil, salt and pepper and roast in the oven for 5 minutes.

Right before serving add the mussels or clams to the sauce and cover the pan with a lid, allow to steam for 3-4 minutes. The mussels or clams should have opened, if any do not open discard them. Toss in the shrimp and some pasta with about 1/4 cup of pasta water, then sprinkle with parsley and serve with a lemon wedge.

MY TIP: Make sure you roast the shrimp as it brings out a smokey flavor which adds another dimension to this dish.