Why I Love This Recipe
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.
Ingredients You'll Need
Lg handful 26-30wt Shrimps, raw, deveined and shelled
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
1/2c fresh Italian Parsley leaves
Black & Cayenne pepper
Put water on to boil for spaghetti.
Heat oil in lg Dutch oven; saut� shrimps and garlic til shrimps are pink.
When water is a rolling boil, add pasta.
Add all remaining ingredients to shrimps and stir well to blend.
Cook thru while pasta boils.
Drain pasta and serve w/Diavolo sauce and shrimps, w/a little crusty bread and a nice Chianti!!!