Search thousands of recipes reviewed by home cooks like you.

Diablo Shrimp

Diablo Shrimp

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
matty1124

matty1124

I don't know where I had this. It must have been a restaurant, and I couldn't find any recipes that are close to what I remember. So this is my take on it. I make this for my wife and I. She really loves it.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1364 mg
  • 55%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
  2. Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

kmersereau
20

kmersereau

6/12/2012

This was very delicious! I used chicken broth (homemade) in lieu of white wine since I didn't have any, and I used Serrano peppers from the garden. Very good and not too heavy. I topped my and my husband's dishes with the sliced peppers that I removed from the sauce and when combined in a full bite it was really, really good. Thanks for sharing this recipe. :)

Chocokide
10

Chocokide

11/5/2012

Made this for dinner tonight and it was fantastic. I followed the recipe exactly, up until adding in the pasta. I added in a bit of cornstarch to thicken the sauce. I did remove the seeds from the jalapenos prior to adding them into the butter/olive oil mixture and I think this kept the hotness to a minimum. If you remove the seeds you are probably safe to leave the jalapenos in. I did remove the peppers, but served them alongside the meal and they were gobbled up along with the entire dish. Will certainly make this again - Matty1124 thanks for the new recipe! One last dish - this was so easy to make and kitchen clean-up was super easy!

ElisaK
8

ElisaK

2/5/2013

This was great. I didn't have fresh jalapeños, so I used pickled and left them in the whole time. It gave the dish just the right of heat. This will likely become one of my regular dishes as it can be made from things that I always have on hand.

More reviews

Similar recipes

ADVERTISEMENT