Diablo Pasta With Bacon Wrapped Shrimp Recipes

DIABLO SHRIMP & BACON WRAP

Steps:

• 1. Marinate shrimp in spices of your choice. Recommended is Tony Chacere's, italian dressing, salt, pepper, & garlic.
• 2. Wrap shrimp in half slice of bacon with cream cheese (amount unspecified) & a jalepeno or sliver of bell pepper.
• 3. Cook over the grill on a kabob skewer until cooked through (we like the bacon to be crispy).
• 4. ENJOY!

BACON SHRIMP SCAMPI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until nearly tender, about 8 minutes.
• Meanwhile, cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on paper towels, leaving about 1 1/2 tablespoons grease in the skillet.
• Add garlic to hot grease and cook until fragrant, about 30 seconds. Add shrimp and sprinkle with red pepper flakes. Cook until just cooked through and pink, about 2 minutes per side. Remove from the skillet and set aside.
• Pour chicken broth into the hot skillet, and cook for about 1 minute. Stir in heavy cream, and bring to a simmer, about 2 minutes. Reduce heat to low, whisk in Parmesan cheese, and cook until sauce starts to thicken, about 2 minutes.
• Drain spaghetti, reserving 1/2 cup of pasta water.
• Return shrimp and bacon to the skillet and simmer until heated through, about 1 minute. Add spaghetti and toss all ingredients together. Whisk in some of the reserved pasta water if sauce is too thick. Season with salt and pepper.
• Garnish with chopped parsley and serve with a fresh lemon wedge to be squeezed over the pasta.

DIABLO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
• Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

SHRIMP DIABLO FOR TWO

Steps:

• In a large saute pan, melt butter over medium heat.
• Saute onion and jalapeno about 3 minutes.
• Add garlic, crushed red pepper and shrimp and cook until shrimp is opaque, about 2 minutes.
• Add tomatoes, lemon juice and white wine and reduce until sauce thickens, about 2 minutes.
• Divide cooked linguine into two bowls and spoon sauce over.
• Serve immediately and pass grated Parmesan cheese.

SPAGHETTI DIABLO WITH SHRIMP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
• Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
• Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.