Weeknight Spaghetti in Spicy Diavolo Sauce with Shrimp

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Weeknight meals are tough, even for the most seasoned cook. You are dealing with kids’ after school activities, homework, house work, other errands etc., that even if you love cooking, it sounds like a grueling task! It doesn’t have to be an arduous task if you have a quick, delicious and not to mention rather healthy recipe!

That brings you to this spaghetti dish in a spicy tomato sauce. As an option, you can add in seafood of your choice – shrimp, mussels, lobster meat, or even scallops! I used shrimp in mine because I had it on hand.

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Instead of grabbing a bottled pasta sauce, I wanted to make something from “scratch” – in quotes because I didn’t quite blanch the tomato and crush it. I opted for a can of no-salt added crushed tomato, saving precious time in the kitchen! 🙂 Grated lemon zest, chopped fresh basil and a good sprinkling of crushed red peppers lend a wonderful blend of spicy, citrusy note to the sauce that goes so perfectly well with the seafood. Yum! The sauce itself is a keeper even for a simple vegetarian meal!

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You can save even more time if you already have leftover cooked pasta of any kind. If you are really in a pinch, use a low-sugar bottled pasta sauce AND add in extra basil, lemon zest and crushed red pepper. By using a can of crushed tomato, you can adjust the salt and other seasonings to your own specifications – now who wouldn’t want a tailored sauce??!!

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Weeknight Spaghetti in Spicy Diavolo Sauce with Shrimp

  • Servings: 4
  • Print

Ingredients
1/2 package spaghetti of your choice (regular, whole grain etc.)
2 tablespoons extra virgin olive oil
1/4 cup chopped onions
2 cloves garlic, minced finely
1 tablespoon crushed red pepper flakes (adjust to your taste)
1 1/2 cups no-salt added crushed tomato
Grated zest from half lemon
1 teaspoon fresh lemon juice
Kosher salt to taste
3 tablespoons chopped fresh basil
1/2 lb large shrimp, shelled and deveined
1 tablespoon extra virgin olive oil
2 tablespoons freshly chopped parsley for garnish
1/4 cup freshly grated parmesan cheese

Preparation
1. If not using leftover cooked pasta (a time saver), cook pasta according to package directions and set aside.
2. Heat one tablespoon of olive oil in a frying pan over medium high heat and sauté the shrimp till cooked through. Sprinkle with a dash of salt. Remove from pan and set aside, covered to keep warm.
3. Heat a small sauce pan over medium high heat. Add 2 tablespoons of olive oil and sauté onion and garlic.
4. Add crushed red pepper flakes, crushed tomato, basil, lemon zest, lemon juice and salt. Reduce heat to medium low, cover and let simmer for 12-15 minutes till all flavors meld well.
5. Stir in the basil and remove from heat.
6. Toss the pasta with 1/2 cup of sauce and shrimp. Serve on individual plates. Top with remaining sauce distributed among four plates. Garnish with a sprinkling of parsley and freshly grated parmesan cheese. Serve immediately! Bon Apetit

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