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This shrimp pasta recipe is the famous and sought after shrimp alla diavlo. I had an email from Tim telling me that he'd been on holiday and they'd had this dish and couldn't find it - a bit of research and here we are :-) It's a spicy combination of tomato, herbs, garlic and pepper. You can use any form of seafood you like really but the most common is shrimp.
Directions: Melt butter in olive oil and gently fry the garlic and onion until soft and transparent. Stir in the tomatoes and simmer for 5 minutes. Add remaining ingredients except the shrimp and parsley. Stir well and Simmer for about 30 minutes until the mixture is thick. At this point, you can leave the tomato sauce to cool to infuse the flavours - taste and season with pepper if required. Remove bay leaf and hot pepper halves. Bring the mixture back to simmering point and add the shrimp and parsley and heat through - a few minutes, don't overcook the shrimp or it will become tough. Cook pasta (your choice) according to directions. Drain and toss with half of the sauce. Top with extra sauce and seafood and serve immediately with grated parmesan cheese and some crusty bread to mop up the sauce.
The alla diavlo sauce for this shrimp pasta recipe would go equally well with chicken. You would need to cook your chicken and then put it into the sauce at the point you leave it to cool.
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Shrimp Pasta Recipe - to Recipe Index |
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