How to Prepare Any-night-of-the-week Shrimp Diablo in Penne Pasta

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The ingredients needed to make Shrimp Diablo in Penne Pasta:

1. Get 16 ounces cream- reduced by a 1/4 to12 ounces
2. Get 8 ounces penne pasta – cook until done
3. Prepare 3 tablespoons olive oil
4. Prepare 1 shallot – fine diced
5. Prepare 1/4 each onion – small diced (2 ounces)
6. Take 3 cloves garlic – finely chopped
7. Prepare 1/2 small habanero chile peppers- wear gloves – dice fine
8. Take 1/2 each red bell pepper – small diced
9. Get 1 tomato, plum – small dice
10. Prepare 8 ounces shrimp – peeled (We used size 51-60 and you can always go larger or add more if desired)
11. Take 1/4 teaspoon black pepper
12. Get 1 teaspoon salt
13. Prepare 1/2 ounce L&P -Worcestershire sauce
14. Prepare 1 ounce Crystal hot sauce – Be careful with substituting other hot sauces
15. Take 1 tablespoon tomato paste
16. Make ready 1/2 cup Parmesan cheese
17. Get 8 large basil leaves – chiffonade- fine ribbon cut just before service

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Serve with remaining parsley and Pecorino-Romano cheese. Meanwhile, in a large skillet cook onion, garlic, and crushed red pepper in hot oil until tender.

Instructions to make Shrimp Diablo in Penne Pasta:

1. Place cream in a large sauce pan and bring to a boil and turn down to a simmer. Let it cook and reduce.by 1/4 about 12 ounce – You must watch so it does not overflow, a 4 qt sauce pan works well.
2. Cook of the penne pasta per the brands directions and set aside
3. In a Hot large sauté pan addthe olive oil, garlic, onions and shallots and sauté 2 minute. Your are trying to lightly brown
4. Add both types of peppers and tomatoes and cook one minute
5. Add shrimp,seasoning add L&P -Worcestershire sauce cook until the shrimp turns pink.
6. Add the hot sauce, tomato paste, reduced cream and Parmesan cheese and simmer for 2 minutes.
7. Taste and adjust seasoning as desired.
8. Toss with pasta and fresh basil.
9. If you are afraid of spicy peppers you can always use less or none. This dish is not overly spicy its very balanced.

Serve with remaining parsley and Pecorino-Romano cheese. Meanwhile, in a large skillet cook onion, garlic, and crushed red pepper in hot oil until tender. Stir in tomatoes and tomato sauce. Drain the pasta and set aside. In a large skillet, heat the oil over medium-high heat.

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