Shrimp Diavolo
  • Lg handful 26-30wt Shrimps, raw, deveined and shelled
  • Olive Oil
  • Kosher salt
  • 2-3 cloves Garlic, chopped
  • 1lb thick Spaghetti
  • 28oz can crushed Glen Muir tomatoes
  • 1tblsp Piments Ports Broyes (hot crushed Jamaican Scotch Bonnet Peppers)
  • 1tblsp Vietnamese Chili Garlic paste
  • 1tblsp Vindaloo paste (Indian Tomato-Chili-Garlic paste)
  • 2tblsp Balsamic vinegar
  • 1tblsp sugar
  • 1/2c fresh Italian Parsley leaves
  • Black & Cayenne pepper
  1. Put water on to boil for spaghetti.
  2. Heat oil in lg Dutch oven; saut´┐Ż shrimps and garlic til shrimps are pink.
  3. When water is a rolling boil, add pasta.
  4. Add all remaining ingredients to shrimps and stir well to blend.
  5. Cook thru while pasta boils.
  6. Drain pasta and serve w/Diavolo sauce and shrimps, w/a little crusty bread and a nice Chianti!!!
I totally ripped this off Bucca di Beppo. It was my last Ex's fav there. So I devised my own version! And I'm feeding it to my next Ex tonight! Coz he likes it HOT! p.s.- You can also throw in some squid and scallops for good measure.