Spaghetti Diablo with Shrimp

The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 398 Calories

Ingredients

• 1 onion, chopped
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• ½ teaspoon dried oregano
• 1 green bell pepper, chopped
• ½ teaspoon dried basil
• 1 yellow bell pepper, chopped
• ½ cup white wine
• 1 teaspoon olive oil
• ½ teaspoon red pepper flakes
• ½ cup chopped fresh parsley, divided
• 2 (14.5 ounce) cans no-salt-added diced tomatoes
• 8 ounces whole-wheat spaghetti
• 12 ounces cooked shrimp
• ½ cup grated Pecorino-Romano cheese, or to taste (Optional)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.