Shrimp Diablo with Fettuccine Recipe π€π₯
Overview:
Indulge in the fiery flavors of our Shrimp Diablo with Fettuccine recipe, a tantalizing dish that’s bursting with succulent shrimp, tangy tomatoes, and a hint of spice. Perfect for a quick weeknight dinner or a special occasion, this European-inspired dish is sure to become a favorite in your recipe collection. With a total preparation and cooking time of just 1 hour, you can whip up this impressive meal in no time!
Nutritional Information:
- Calories: 743.8
- Fat Content: 25.2g
- Saturated Fat Content: 3.6g
- Cholesterol Content: 255.7mg
- Sodium Content: 3251.7mg
- Carbohydrate Content: 81g
- Fiber Content: 3.1g
- Sugar Content: 8.7g
- Protein Content: 38.2g
Ingredients:
- 1 pound medium shrimp
- 1 teaspoon crushed red pepper flakes
- 6 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/4 cup cognac or brandy
- 1/4 teaspoon sugar
- 1/2 cup diced tomatoes
- 1 cup dry white wine
- 1 pound fettuccine pasta
- 1 tablespoon minced garlic
- Fresh parsley leaves, for garnish
Instructions:
| Step | Description |
|---|---|
| 1 | Bring 4 quarts of water to a boil in a large Dutch oven or stockpot. |
| 2 | While the water is heating, heat a 12-inch heavy-bottomed skillet over high heat for 4 minutes. |
| 3 | In a bowl, toss the shrimp with half of the red pepper flakes, 2 tablespoons of olive oil, and ΒΎ teaspoon of salt. |
| 4 | Add the seasoned shrimp to the hot skillet and quickly arrange them in a single layer. Sear until the bottom of the shrimp forms a small spot of crust, about 30 seconds. Remove the skillet from the heat, turn the shrimp over, and add the cognac. Pause until the cognac has warmed slightly, about 5 seconds, then return to high heat. Wave a lit match over the pan until the cognac ignites, shaking the pan gently. When the flames subside, remove the shrimp to a medium bowl and set aside. |
| 5 | Allow the empty skillet to cool off the heat for 2 minutes. Return it to the burner over low heat and add 3 tablespoons of olive oil and 3 tablespoons of minced garlic. Cook, stirring constantly, until the garlic foams and becomes sticky and straw-colored, about 7 to 10 minutes. |
| 6 | Add the remaining red pepper flakes, 3/4 teaspoon of salt, sugar, diced tomatoes, and white wine to the skillet. Increase the heat to medium-high and simmer until the mixture thickens and becomes fragrant, about 8 minutes longer. |
| 7 | Stir in the reserved shrimp (along with any accumulated juices), the remaining 1 tablespoon of minced garlic, and the parsley. Simmer until the shrimp have heated through, about 1 minute longer. Off the heat, stir in the remaining 1 tablespoon of olive oil. |
| 8 | Meanwhile, add the fettuccine and 1 tablespoon of salt to the boiling water. Stir to separate the pasta strands and cook until al dente. Reserve 1/3 cup of the pasta cooking water, then drain the pasta. |
| 9 | Transfer the drained pasta back to the now-empty Dutch oven or stockpot. Add about 1/2 cup of the sauce (sauce only, no shrimp) and 2 to 3 tablespoons of the reserved pasta cooking water. Toss to coat the pasta evenly. |
| 10 | Divide the pasta among warm serving plates, top each portion with a generous helping of the sauce and shrimp, and garnish with fresh parsley leaves. Serve immediately and enjoy the bold flavors of this delectable dish! |
Recipe Notes:
- For an extra kick of heat, adjust the amount of crushed red pepper flakes according to your preference.
- Be cautious when igniting the cognac in step 4, and ensure there are no flammable objects nearby.
- Feel free to substitute spaghetti or your favorite pasta variety for the fettuccine if desired.
- Garnish with additional fresh herbs or grated Parmesan cheese for added flavor.
Enjoy Your Culinary Adventure!
Embark on a culinary adventure with our Shrimp Diablo with Fettuccine recipe, and treat your taste buds to a symphony of flavors. Whether you’re hosting a dinner party or simply craving a comforting meal, this dish is sure to impress. So grab your apron and get ready to savor every mouthwatering bite!
