Food & Drink Shrimp Diavolo Nov 22, 2010 Shrimp Diavolo Source: Source: Lea & Perrins Yield: 12 servingsPrint This Recipe Ingredients, Weights, Measures & Directions Measures 3/4 C. 3/4 C. 3/4 C. 1/4 C. 3/4 C. 12 C. 3/4 C. 1 1/2 tsp. 1 Tbsp. Weights 5 oz. 3 3/4 lb. 5 oz. 3 3/4 oz. 1 1/2 oz. 96 oz. 4 1/2 lb. Ingredients Olive oil Shrimp, raw, tail-on P & D, 21-30 count Butter Shallots, fine chopped Garlic, minced Vermouth Fire roasted diced tomatoes with juice Lea & Perrins® Worcestershire Sauce Crushed red pepper flakes Italian seasoning blend Angel hair pasta, cooked al dente, warm To serve, sauté 5-oz. shrimp in 1 tbsp. oil for 2 minutes; remove shrimp and reserve. Add 1 tbsp. each: butter and shallots and 1 tsp. garlic to pan; sauté for 1 minute. Add 1 tbsp. Vermouth, 1 cup diced tomatoes, 1 tbsp. Lea & Perrins® Worcestershire Sauce, ⅛ tsp. red pepper and ¼ tsp. Italian seasoning; simmer until reduced. Add shrimp; heat 1 minute. Serve over 6-oz. pasta. Garnish with basil and Parmesan cheese. Table of Contents Iceberg Babies® with Grilled Vegetables & Goat Cheese Almond and Date Crusted Lamb Beer & Bacon-Glazed "All-Mans" (Almonds) Beer Batter Fish Taco Butterball French Cut Butterball Turkey Pot Roast Tacos Chicken Frittata Cinnamon Swirl Coffeecake Crab Cake Sliders with Chipotle & Sundried Tomato Chili Sauce Crab and Shrimp Sliders with Wasabi Mustard Sauce Cranberry Orange Sticky Buns Curry Chocolate Almond Bars Fireside Sangria Grilled Bruschetta with Crab and Grape Salsa Idaho Potato Pancakes with Chanterelles, Walnut and Basil Oil Lemony Shrimp and Asparagus Risotto Pepper Shrimp Stir Fry Spinach Stuffed Chicken Breasts Three Way Almond Pizza Recommended ReadingSquash is an unsung hero of restaurant menus May 06, 2024New on the menu: Pepperoni pizza waffle cakes and duck profiterolesMay 03, 2024New on the Menu: A garden, an oyster, and a figApr 26, 2024New on the menu: Purple challah and smoked redfish dipApr 19, 2024 Load More