Spaghetti Diablo with Shrimp
Description
Spaghetti and shrimp are served in a spicy diablo tomato sauce with pepper flakes and topped with grated cheese and fresh parsley in this pasta recipe.
Ingredients
•
1 teaspoon olive oil
•
1 green bell pepper, chopped
•
1 yellow bell pepper, chopped
•
1 onion, chopped
•
4 cloves garlic, minced
•
salt and ground black pepper to taste
•
2 (14 1/2 ounce) cans no-salt-added diced tomatoes
•
1/2 cup white wine
•
1/2 cup chopped fresh parsley, divided
•
1/2 teaspoon dried basil
•
1/2 teaspoon dried oregano
•
1/2 teaspoon red pepper flakes
•
8 ounces whole-wheat spaghetti
•
12 ounces cooked shrimp
•
1/2 cup grated Pecorino-Romano cheese, or to taste
Directions
1
Heat oil in a Dutch oven over medium-high heat. Add bell peppers, onion, and garlic; cook and stir until tender, 5 to 7 minutes. Season with salt and black pepper.
2
Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into bell pepper mixture; bring to a boil, reduce heat to low, and cover Dutch oven. Cook, stirring occasionally, until tomatoes break down, about 2 hours.
3
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly cooked through, about 10 minutes; drain.
4
Stir spaghetti and shrimp into tomato sauce; cook until spaghetti is tender yet firm to the bite, 2 to 3 minutes more. Serve with remaining 1/4 cup parsley and Pecorino-Romano cheese.