Pasta and Shrimp Diavolo

Pasta and Shrimp Diavolo

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 266.0
  • Total Fat: 8.0 g
  • Cholesterol: 148.6 mg
  • Sodium: 779.2 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 1.5 g
  • Protein: 24.4 g

View full nutritional breakdown of Pasta and Shrimp Diavolo calories by ingredient
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You can easily adjust the spiciness of this dish by increasing or decreasing the amount of hot chili oil you use, or by adding crushed red pepper for a real kick. You can easily adjust the spiciness of this dish by increasing or decreasing the amount of hot chili oil you use, or by adding crushed red pepper for a real kick.
Number of Servings: 4



    For Pasta:
    8 ounces dried spaghetti, linguine, or fettuccine or 1 pound fresh fettuccine or linguine
    2 cups broccoli flowerets

    For Diavolo:
    1 cup chicken broth
    2 tablespoons cornstarch
    2 tablespoons Dijon-style mustard
    2 tablespoons lemon juice
    1 tablespoon drained capers
    1 pound fresh shrimp, peeled and deveined, or 12 ounces frozen peeled and deveined shrimp, thawed
    1 tablespoons olive oil or cooking oil
    1/2 teaspoon hot chili oil
    Lemon wedges (optional)


FOR PASTA: In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, 8-12 minutes for dried pasta or 1 1/2-2 minutes for fresh, or till al dente, stirring occasionally. (Or, cook according to package directions.) Add the broccoli to the boiling dried pasta during the last 5 minutes of cooking time. Immediately drain. (If using fresh pasta, cook the broccoli separately in a small amount of boiling water for about 5 minutes, or until crisp-tender. Drain and add to cooked pasta.)
FOR DIAVOLO: In a small mixing bowl stir together chicken broth, cornstarch, mustard, lemon juice, and capers; set aside. In a large skillet cook and stir shrimp in hot olive oil or cooking oil and chili oil over medium-high heat for 1 minute. Stir broth mixture; carefully add to skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more, or till shrimp turn pink. Toss with pasta-broccoli mixture. If desired, garnish with lemon wedges. Serve immediately.

Number of Servings: 4

Recipe submitted by SparkPeople user DORIGURL.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • This recipe was FANTASTIC! Yummmmy. The flavors were incredible - with a hint of lemon. The creamy sauce was similar to Alfredo, without all the fat & calories. My whole family loved this, and asked that I make it again soon. We had NO leftovers. Oh - and it was quick & easy to make! - 8/12/09

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  • My family all liked this a lot. My hubby added salt, but I thought it was just right. Even the kids ate it! - 3/11/09

    Was this review helpful?   yes  No
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