Shrimp Diavolo - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Shrimp Diavolo

 

 

 

 

 

 

  • 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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