Spicy and saucy, that’s how I would describe this shrimp diablo!

This one pot wonder comes together quickly and it is made with simple ingredients.  Make it extra spicy if you can handle the heat!

What Is Shrimp Diablo?

“Diablo” means devil in Spanish.  So think of this dish as a devilishly spicy way to eat shrimp. Shrimp Diablo is a saucy and fiery way to deliver shrimp.  It is a tomato-based dish that is usually served over pasta, although the shrimp can be served up in a skillet and eat with chunks of crusty bread. Shrimp Diablo gets its kick from chili peppers and chili paste.

WHERE IS THE SHRIMP DIABLO RECIPE?

If you’d rather skip cooking tips, suggestions, handy substitutions, related recipe ideas – and get straight to the Shrimp Diablo Recipe– simply scroll to the bottom of the page where you can find the printable recipe card.

How To Make Shrimp Diablo

This shrimp diablo is a very simple recipe.  Canned tomatoes, veggie stock, pasta, and shrimp make up the bulk of the recipe.  Garlic and seasoning add flavor and chile paste and crushed red pepper bring on the heat!  Adjust the seasoning to your taste.  I used bucatini pasta in this recipe because I like the thickness of that pasta.  Linguini, Cavatappi or even angel hair would be fine.  The pasta cooks right in the tomato mixture which makes this recipe so easy and perfect for our everyday busy lives.  Add the shrimp just before the pasta is al dente! This one-pot dish ranks right up there with this Tortellini Skillet Lasagna and this One Pot Alice Springs Pasta and Shrimp Lo Mein as one of my favorites!

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One Pot Shrimp Diablo

Yield: 4-6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Spicy and saucy, that's how I would describe this shrimp diablo!

This one pot wonder comes together quickly and it is made with simple ingredients.  Make it extra spicy if you can handle the heat!

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Ingredients

• 1 teaspoon olive oil
• 2 cloves minced garlic
• 1 tablespoon chili paste (I used Sambal Oelek)
• 1 14 oz can crushed tomatoes
• 1 14 oz can petite diced tomatoes
• 1 32 oz container vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon crushed red pepper flakes
• 1 lb bucatini pasta
• 1 lb peeled and deveined shrimp (uncooked)
• extra red pepper flakes

Instructions

Heat a stock pot over medium heat. Add oil and garlic, cook for 1 minute. Stir in chili paste. Add canned tomatoes and vegetable broth to the stock pot and season with oregano, pepper flakes, salt, and pepper. Bring tomatoes to a boil, reduce heat to medium-low and add pasta.

Once pasta begins to soften, stir and cover the dish with a lid. Continue to cook on medium-low for an additional 15-20 minutes, stirring occasionally until pasta is al dente, the liquid has reduced and has thickened. Stir in shrimp and cook for another minute or two or until the shrimp have turned pink. Sprinkle with red pepper flakes if desired.

 

 

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 298 Total Fat 3g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 2g Cholesterol 160mg Sodium 1896mg Carbohydrates 42g Fiber 4g Sugar 8g Protein 25g