Tuesday, August 3, 2010

"Shrimp Diavolo"

I've had some beautiful basil that I've been wanting to use before it goes totally into bloom, so I decided to use up some left over shrimp and had a wonderful meal from it last night.
Shrimp Diavolo
(Diavolo is Italian for devil. I use it here because of the spiciness)
Enough cooked pasta of your choice for 2 servings (I used angel hair)
2 tbsp of olive oil
1 pound of peeled & deviened shrimp
1-2 cloves of garlic, minced (more or less to your taste)
1/2 cup of good white wine
1/4 cup fresh basil, minced
1-2 tsp of red pepper flakes
1 can of diced tomatoes, drained
In a large sauce pan saute the shrimp, just until pink, in the olive oil. DO NOT OVER COOK.
Remove the shrimp and set aside. In the same pan saute the garlic until light and golden, do not let it burn. Remove the pan from the flame and pour in the wine and return to the flame. Simmer the wine for about 3 - 5 minutes. Add the basil, red pepper flakes and the drained canned tomatoes. Simmer for about 5 minutes or until heated through. Add the shrimp. Salt to taste. Serve over the cooked pasta, garnish with basil.
As a rule, seafood dishes are not served with grated Parmesan, but I do on occasion use it on this dish.
Hope you enjoy!

5 comments:

Angela McRae said...

I *love* this dish! I first made it after seeing Giada make it on her show, and I love to use the leftovers for shrimp 'n grits!

Susy DeLucca said...

Yum. I'm going to try this soon, but will use some of the fresh tomatoes we've been given from EVERYONE we know (:

And thanks for visiting my blog!!

Southern Touch Catering said...

Good idea with the shrimp & grits Angela! And I'll have to look for Giada's Diavolo recipe and see what she puts in hers.

Susy, fresh tomatoes would have been sooo much better.

christopher nolan said...
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parTea lady said...

That shrimp diavolo sure looks delicious. I'll have to treat myself to this dish when Don's away (he's allergic to shellfish).