The Pasta Factory's Shrimp Al Diablo Recipe - Cooking Index
1/3 cup | 78ml | Olive oil |
6 | Garlic cloves - chopped | |
3 lbs | 1362g / 48oz | Large shrimp - shelled |
2 teaspoons | 10ml | Dried oregano |
1 teaspoon | 5ml | Dried basil leaves |
2 teaspoons | 10ml | Dried red pepper flakes |
4 cups | 948ml | Marinara sauce |
2 cups | 474ml | Dry white wine |
1 1/2 lbs | 681g / 24oz | Linguine |
Salt - to taste |
Heat the oil in a skillet over medium-high heat. Add the garlic and cook until fragrant, 2 minutes. Add the shrimp, oregano, basil and pepper flakes and cook, stirring occasionally, until the shrimp turns pink, 4 to 5 minutes. Add the marinara sauce and wine and simmer until it thickens a little, 3 to 4 minutes.
Meanwhile, cook the pasta in boiling salted water according to package directions, then drain. Divide the pasta among serving dishes and top with the shrimp sauce.
This recipe yields 6 servings.
Each serving: 610 calories; 1,167 mg sodium; 369 mg cholesterol; 18 grams fat; 3 grams saturated fat; 49 grams carbohydrates; 48 grams protein; 5.12 grams fiber.
Source:
The Los Angeles Times, 08-22-2001
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