Want more iVillage? Sign up for our
Newsletters
Shrimp Diavolo
If hot as the “devil,” is too hot, use less of the hot red pepper.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 2 tbsp olive oil | 1 cup canned crushed tomatoes | |
| 1 onion, chopped | 1 lb (450 g) large shrimp, peeled and deveined | |
| 1 red bell pepper, seeded and sliced | 2 tsp Worcestershire sauce | |
| 3 garlic cloves, minced | 1/2 tsp crushed hot red pepper, or more to taste | |
| 1/2 cup dry white wine |
directions
Prep:
5 min
Total:
30 min (Quick)
Try Kitchen View!
Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
Enter Kitchen View
-
1
Heat the oil in a large frying pan over medium heat. Add the onion and cook about 5 minutes, until beginning to turn golden. Add the red pepper and cook for 5 minutes more, until softened.
-
2
Stir in the garlic and cook for 1 minute, or until fragrant. Stir in the wine and boil about 2 minutes until reduced by half.
-
3
Stir in the tomatoes and bring to a boil. Reduce the heat to medium-low and simmer about 5 minutes, or until slightly reduced. Season with crushed hot pepper.
-
4
Stir in the shrimp and cook about 3 minutes, or until they turn opaque. Stir in Worcestershire sauce and serve immediately.
Chime In
Today's Best Saving
