Shrimp and Calamari Diablo

Submitted by sjmarshall1967

"Very simple and spicy recipe that you can modify to control the heat. Just adjust the red pepper flake as desired. I used some fresh chopped mozzarella that I melted with a blowtorch because I was almost out of Pecorino Romano, and used it all during the cooking. I also used Barilla’s Arrabbiata sauce for some extra flavor in place of tomato puree. Use the pasta of your liking. I wanted to use black squid ink pasta but couldn't find any in the short time I had. I went with angel hair and it was fine!"

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

ingredients

• 4 tablespoons olive oil
• 5 minced garlic cloves
• 1 tablespoon red pepper flakes (more or less to your taste)
• 2 green onions, chopped
• 10 ounces diced pepperoni
• 1 cup dry white wine
• 20 large shrimp, peeled and deveined
• 8 squid, tubes and tentacles cut tubes into rings
• 1 cup tomato puree
• 1⁄2 cup fresh grated pecorino romano cheese
• 1 lb pasta, of your choice
• 4 -5 sprigs of chopped parsley (to garnish)

directions

1. Heat oil in non stick skillet, add garlic, green onions, red pepper flake and pepperoni, bring to simmer.
2. Turn up heat and add wine while stirring constantly. Bring to near boil.
3. Add shrimp and cook for one minute, then flip and cook for another minute. (I hate overcooked shrimp, so at this point I removed shrimp and placed in a bowl.).
4. Add squid rings and tentacles. They will cook very quickly so pay close attention. After 2 minutes return shrimp to skillet. Reduce heat to simmer.
5. Add your tomato puree. This is where you can be creative. I actually used one cup of Barilla’s Arrabbiata sauce for extra kick!
6. Grate in some of the fresh Pecorino Romano cheese and stir inches Remove from heat.
7. Serve over your choice of pasta with rest of grated Pecorino Romanao and garnish with fresh chopped parsley. Enjoy!