Shrimp and Calamari Diablo Recipe
Very simple and spicy recipe that you can modify to control the heat. Just adjust the red pepper flake as desired. I used some fresh chopped mozzarella that I melted with a blowtorch because I was almost out of Pecorino Romano, and used it all during the cooking. I also used Barilla’s Arrabbiata sauce for some extra flavor in place of tomato puree. Use the pasta of your liking. I wanted to use black squid ink pasta but couldn't find any in the short time I had. I went with angel hair and it was fine!
Ingredients
- 4 tablespoons olive oil
- 5 minced garlic cloves
- 1 tablespoon red pepper flakes (more or less to your taste)
- 2 green onions, chopped
- 10 ounces diced pepperoni
- 1 cup dry white wine
- 20 large shrimp, peeled and deveined
- 8 squid, tubes and tentacles cut tubes into rings
- 1 cup tomato puree
- 1/2 cup fresh grated pecorino romano cheese
- 1 lb pasta, of your choice
- 4 -5 sprigs of chopped parsley (to garnish)
Instructions
- Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer.
- Turn up heat and add wine while stirring constantly. Bring to near boil.
- Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.).
- Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer.
- Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla’s Arrabbiata sauce for extra kick!
- Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat.
- Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!
Your Own Notes
Nutrition
Serving: 362gCalories: 993.9kcalCarbohydrates: 95.1gProtein: 36.5gFat: 46.7gSaturated Fat: 12.7gCholesterol: 111.3mgSodium: 1357.2mgFiber: 5.5gSugar: 7g
Tried this recipe?Let us know how it was!