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Alejandra

Alejandra Cota

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Recipe of Rigatoni with Shrimp in the Diabla
Recipe

Rigatoni with Shrimp in the Diabla

40 min
20 min
Easy
4.33
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101
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For all people who love pasta, this recipe for creamy pasta with diablad shrimp is explosively delicious. Imagine the intense flavor of this rich creamy picosita sauce with shrimp and short pasta. Do not let it pass.
Learn more about Alejandra Cota

Ingredients

4 servings
  • 3 spoonfuls of olive oil
  • 500 grams of shrimp peeled and clean
  • 1 teaspoonful of paprika
  • 1 teaspoonful of pepperoncino Italian crushed red pepper (ground chilies)
  • 2 pinches of Salt
  • 1/2 White onion finely chopped
  • 2 cloves of garlic finely chopped
  • 10 tomatoes peeled and seeded, finely chopped
  • 1/4 of Cup of chipotle chile pepper milled
  • 3/4 of Cup of whipping cream
  • 1 teaspoonful of Salt
  • 1/2 teaspoonful of black pepper
  • 4 cups of pasta cooked rigatoni
  • 1/2 Cup of Parmesan cheese in foil, for deco

    Preparation

    In a large deep frying pan, heat the olive oil over medium heat. Add the shrimp and cook until they change color, add the paprika, pepperocini and salt and cook one more minute. Remove the shrimp and reserve.
    For the sauce in the same pan, sauté the onion until it is transparent and add the garlic, cook a minute. Add the tomatoes and lower the heat, cook for 5 to 7 minutes. Add the chipotles and the cream to beat, cook 3 more minutes. Season
    Add the shrimp and pasta to the sauce and cook only until everything is well mixed and hot. Serve with Parmesan cheese.

    PRESENTATION

    Serve the pasta in an extended dish and decorate with slices of Parmesan cheese.

    TIPS

    Use echalote instead of garlic, it will give a more sophisticated flavor.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    828
    kcal
    41%
    Carbohydrates
    98.3
    g
    33%
    Proteins
    54.9
    g
    110%
    Lipids
    28.6
    g
    44%
    Fiber
    19.4
    g
    39%
    Sugar
    22.8
    g
    25%
    Cholesterol
    352
    mg
    117%
    Esha
    Rate this Tip.
    Ratings (3)
    Paulina GARCIA GALVAN
    30/01/2019 19:18:10
    Que tipo de “jitomates” consideran para esta receta???
    Elvira Garza
    23/08/2018 14:05:52
    se ve muy rica, la voy a hacer
    María Paula Cobos Cruz
    28/07/2017 14:51:32
    Muy buena receta!

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