Shrimp Diablo

Name: Shrimp Diablo
Ingredients: 2 -3 tablespoons extra virgin olive oil; 1 small white onion, diced; 1 bunch green onion, diced; 1 large yellow squash, cut into small cubes; 1 large zucunni squash, cut into small cubes; 1 small garlic clove, minced; 1 tablespoon red pepper flakes; 1 (15 ounce) can crushed tomatoes (with italian seasonings); 4 tablespoons tomato sauce; 1 tablespoon oregano; 1 tablespoon parsley; salt and pepper; 15 ounces penne pasta; shrimp, peeled and devained; parmigiano (optional)

15 ingredients

4 steps

Ingredients

2 -3 tablespoons extra virgin olive oil
1 small white onion, diced
1 bunch green onion, diced
1 large yellow squash, cut into small cubes
1 large zucunni squash, cut into small cubes
1 small garlic clove, minced
1 tablespoon red pepper flakes
1 (15 ounce) can crushed tomatoes (with italian seasonings)
4 tablespoons tomato sauce
1 tablespoon oregano
1 tablespoon parsley
salt and pepper
15 ounces penne pasta
shrimp, peeled and devained
parmigiano (optional)

Directions

1

Heat EVOO in pan over medium heat. Saute onions and green onions until tender. Add both squash, garlic, red pepper flakes and salt/pepper. Place lid on pan and let cook until squash is almost tender. Remove lid and add can of crushed tomatoes, tomatoe sauce, oregano, and parsley. Replace lid and let simmer on med/low heat while you prepare pasta, stirring occasionally.
2

In another pot, heat water for pasta and add salt. Once water is boiling add pasta and cook until al'dente.
3

Once pasta is al'dente, slowly add to tomatoe mixture, coating all pasta. Once all coated, add 1/2 cup of the pasta water to the pan, along with the shrimp. Stir mixture, replace lid and let cook for 15-20 min (stirring occasionally) until shrimp are cooked.
4

Serve springled with Parmigiano Cheese.