Devil Shrimp with Angel Hair Pasta Recipe

Staff Writer
Devil Shrimp with Angel Hair Pasta Recipe
Devil Shrimp with Angel Hair Pasta
Ben Fink

Devil Shrimp with Angel Hair Pasta

Here's a quick and easy pasta dish for busy nights that has a little spice to it. For an even quicker meal, buy your shrimp already peeled and deveined at the seafood counter.

4
Servings
579
Calories Per Serving
Deliver Ingredients

Ingredients

  • Salt, to taste
  • 2 tablespoons tablespoons extra-virgin olive oil
  • 1 pound medium-sized (21-25 per pound) shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 3 cups tomato sauce
  • 1/2 teaspoon red pepper flakes, or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice
  • 1 pound angel hair pasta

Directions

Bring a large pot of lightly salted water to boil over high heat.

Meanwhile, heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the shrimp and cook, turning once, until they turn opaque, about 3 minutes. Transfer to a plate.

Add the remaining oil and the garlic to the saucepan and stir until the garlic is softened but not browned, about 30 seconds. (Be careful not to burn the garlic.) Add the tomato sauce, red pepper flakes, and black pepper and bring to a boil. 

Reduce heat to medium-low. Return the shrimp to the saucepan and stir in the lemon juice. Cook just to heat the shrimp through, about 1 minute. Season the sauce with salt, and add more red pepper flakes if you want the sauce really devilish. Remove from heat.

Meanwhile, add the pasta to the water and cook according to the package directions until al dente. Drain well. Transfer the pasta to individual bowls and top with the shrimp and sauce. Serve hot.

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
7g
11%
Sugar
10g
N/A
Saturated Fat
1g
6%
Cholesterol
143mg
48%
Protein
33g
65%
Carbs
96g
32%
Vitamin A
106µg
12%
Vitamin B12
1µg
21%
Vitamin B6
0.5mg
27.5%
Vitamin C
15mg
25%
Vitamin D
0.1µg
N/A
Vitamin E
5mg
24%
Vitamin K
8µg
10%
Calcium
115mg
11%
Fiber
7g
26%
Folate (food)
60µg
N/A
Folate equivalent (total)
60µg
15%
Iron
4mg
20%
Magnesium
114mg
28%
Monounsaturated
3g
N/A
Niacin (B3)
6mg
29%
Phosphorus
544mg
78%
Polyunsaturated
2g
N/A
Potassium
943mg
27%
Riboflavin (B2)
0.2mg
12.3%
Sodium
1520mg
63%
Thiamin (B1)
0.2mg
11.6%
Zinc
3mg
21%

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