Spicy Shrimp Diavolo

July 18, 2007

Hello, Blake Makers! Sorry I’ve been away. Blake Makes isn’t my day job (yet), so I apologize for being so busy at work. I’m getting back to my cooking/posting routine. Tonight’s plate: Spicy Shrimp Diavolo.

After college, I worked for an Italian restaurant here in New Orleans. The most popular dish on the menu (and my personal favorite) was the Shrimp Diavolo. This recipe isn’t exactly as they prepared, which is ok since I like mine better.

Plus, mine’s super easy to make.

Heat 2 parts alfredo sauce to 1 part tomato sauce (you can use homemade or jarred, either works). Add red pepper flakes until the dish reaches your desired level of pyro.

Cook some Penne until al dente (we use whole wheat) and then spoon it right into the sauce. You’ll want some of the pasta water to make the sauce velvety and rich.

I toss in about 10 cooked shrimp and finish with Parm. I’ve done variations of this meal with mushrooms and roasted red peppers. It’s a hot little number.