Diablo Shrimp Saute

Diablo Shrimp Saute

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Pammiepi
Recipe by  Pammiepi

“This spicy shrimp and pasta recipe is very quick and easy to make. Great recipe for hot summer days! Double the jalapeno pepper if you like it hot.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
  2. Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.

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Reviews (3)

Rate This Recipe
Baking Nana
6

Baking Nana

This recipe has potential but as written didn't do much for me. First, I would saute the onion, pepper and the garlic in olive oil instead of the butter - adding some of the butter to the sauce at the end. I would probably not use red onion next time, either finely diced sweet white onion or a shallot - the jalapeno didn't add much spice to the dish - the addition of some red pepper flakes would help. Also I would toss the shrimp with some garlic, lemon, olive oil, salt and some pepper flakes and let them marinate for 15 - 30 minutes. In fear of the dreaded over cooked shrimp I did remove them from the pan while I reduced the sauce. I use fresh cherry tomatoes halved mainly because I have a boat load of them and I am not a huge fan of canned tomatoes. So, with all those changes, I guess it wouldn't be this recipe at all, would it?

Squash Goddess
2

Squash Goddess

I tried this recipe as described and I loved it as did my family! I can see where from other review(s) where not using canned diced tomatoes would take away from the original recipe, the canned diced tomatoes provided some of the sauce the wine, butter, and lemon juice "blend" with...otherwise it would be very dry and boring. Also, for recipes such as this, I prefer the flavor of butter over olive oil, though obviously the recipe can be modified for a "healthier" alternative to butter. I used fresh jalapenos and shrimp, being a jalapeno lover, added a couple of extra as suggested. Spiciness depends on the quality (and type) of the pepper you are using, so I can say that the rendition I produced was plenty spicy enough for me! My family and I will be making this recipe again!

beachcats
1

beachcats

I give this recipe a 5 star! It is delicious and easy to prepare. Although I did substitute a few things because I did not have them on hand. I used a regular sweet onion instead of a red onion. I used jalapeƱo slices cut up instead of a whole pepper. And I used thin spaghetti instead of linguine. But it all tastes really good and I would definitely make it again.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 457 cal
  • 23%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 49.9 g
  • 16%
  • Protein
  • 27.5 g
  • 55%
  • Cholesterol
  • 203 mg
  • 68%
  • Sodium
  • 446 mg
  • 18%

Based on a 2,000 calorie diet

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