Diavolo is the Italian word for devil and refers to sauces seasoned with hot chiles. In this 20-minute recipe, red pepper flakes provide plenty of heat for a shrimp and tomato sauce that's tossed with linguine.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oil in large skillet over medium-high heat. Add shrimp; cook 30 seconds. Add garlic, pepper flakes and 1 /4 teaspoon salt; cook, stirring occasionally, 2 minutes or until shrimp are curled and pink. Be careful not to overcook. With slotted spoon, remove shrimp to bowl.

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  • Meanwhile, cook linguine in large pot of lightly salted boiling water until al dente, firm but tender, about 12 minutes. Drain well.

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  • Stir together tomatoes, tomato paste, basil and remaining salt in skillet. Bring to boiling over medium-high heat; cook for 10 minutes or until sauce is thickened.

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  • To serve, add cooked shrimp to sauce; gently heat through very briefly. Toss with the pasta or serve on top of it. Makes 12 servings.

Nutrition Facts

406 calories; 7 g total fat; 1 g saturated fat; 67 mg cholesterol; 474 mg sodium. 67 g carbohydrates; 5 g fiber; 19 g protein;

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