"Those who forget the pasta are condemned to reheat it."--Unknown

Shrimp Diablo Pasta Recipe

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This recipe for Shrimp Diablo Pasta, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kyler Moppert
Added: Wednesday, September 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Shrimp 15-20 ct. - Peeled
4 cloves Garlic
1 Yellow Onion
1 bunch Green Onions
1/4 lb Butter
1 1/2 T Black Pepper
2 T Paprika
2 T Lemon Juice - Fresh
2 1/2 c. Heavy Cream
Fresh Basil
Parmesan Cheese
Salt to taste

Vermicelli or Angelhair Pasta

Directions:
Directions:
Chop onion, garlic, and green onions and set aside.

In a large cast iron skillet, melt butter and add lemon juice. Saute' onions and garlic until onions begin to sweat or become translucent. Add in black pepper and paprika and let the flavors cook together. Salt to taste.

Add the shrimp and cook until slightly pink, but not fully cooked yet. Add the cream and simmer until the sauce thickens. Add in green onions for color and finishing flavor. Taste and season accordingly.

Serve over Vermicelli or Anglehair Pasta

Finish with fresh ripped basil and Parmesan cheese

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Heavy seasoning is required because when the cream is added with will "dilute" the seasoning. Paprika is a relatively mild spice that is very forgiving when it comes to over-seasoning. It is not hot like cayenne pepper and adds brilliant color and flavor to this dish.

 

 

 

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