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Shrimp Diavolo

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  • 1 handful cooked penne noodles

  • 1/2 cup packed spinach

  • 3 tsp garlic, chopped

  • 8 oz. chunky tomato sauce

  • 1 oz. diced tomatoes

  • 1 oz. scallions, chopped

  • juice from half a lemon

  • 1 ounce butter

  • 1 tsp Cajun seasoning

  • 1 oz. black olives

  • 1 oz. banana peppers

  • 1/8 tsp thyme

  • 1/2 tsp basil

  • 1 oz. olive oil

  • 10-20 shrimp, raw

  • 1/8 tsp chili flake

  • salt, to taste

  • pepper, to taste



To make sauce, combine spinach, tomato sauce, 1 tsp. garlic, salt,
pepper, thyme, basil, chili flakes, olive oil and lemon juice, reserving
lemon half. Set aside.

In a large saute pan, heat butter on medium heat. Add shrimp and garlic. Season with salt and pepper.

When
shrimp is 3/4 of the way cooked, add sauce, Cajun seasoning, diced
tomatoes, scallions, black olives, and banana peppers. Cook 2-3 minutes.
Toss with pasta and squeeze remaining lemon over pasta.


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