Food & Drink Shrimp Diavolo Aug 27, 2010 Shrimp Diavolo Source: Source: www.leaperrins.com/foodservice 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 Ultimate Iceberg Babies® No-Carb Turkey Burger Three Way Almond Pizza Curry Chocolate Almond Bars Almond and Date Crusted Lamb Beer & Bacon-Glazed "All-Mans" (Almonds) American Lamb Kebab Salad American Spiced Lamb Loin Chops with Warm Georgia Peach Relish Chicken Frittata Mini Monkey Bread Butterball Turkey Pot Roast Tacos Butterball French Cut Shrimp and Grape Salad with Lemongrass Vinaigrette Mango Shrimp Salad Caribbean Garlic Pepper Shrimp Beer Batter Fish Taco Wildberry Balsamic Martini Pink Cookie Cupcakes Crab Crusted Rockfish Chili Lime Crab Cakes Taquitos Pumpkin Pie Buffalo Wings Cardamom Saffron Rice Pudding Thai Coconut Shrimp Fried Rice Recommended ReadingNew on the menu: Purple challah and smoked redfish dipApr 19, 2024An inside look at the James Beard Awards and creamsicle drinksApr 16, 2024New on the menu: Eggplant ‘shoes’ and Lebanese flatbreadApr 12, 2024Goodbye In the Kitchen with Bret Thorn, and hello Menu TalkApr 10, 2024 Load More