What a wonderful way to use up all that leftover turkey! Add lettuce, shredded cheese, and sour cream to tacos before serving.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup olive oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 tablespoon red pepper flakes, or to taste
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 3 tablespoons tomato paste
- ½ cup dry white wine (Optional)
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon dried parsley
- ½ tablespoon dried basil
- 1 pinch ground black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
- Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 576 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Easy!! Quick!! But watch the pepper flakes!! I put it over linguini and next time want to do angel hair pasta!! Yummy!!
My husband often orders this dish when we go out so I thought I would surprise him with it tonight. I give it 5 stars, which I seldom do, for it’s simplicity and deliciousness ! So easy to put together and big on flavor! Thank you Allison, for a real winner.
This was a hit! I followed the recipe, omitting the white wine. I used Rotel hot diced tomatoes with habaneros to kick it up and served it with Mexican rice. Will definitely make this over and over!
Fantastic!
excellent
Easy to follow recipe. Full of flavor and not difficult to execute. I added mushrooms to mine.
I was spending too much money going to a mexican place that his entire food was beyond amazing and one of my fav items was shrimp diablo burritos and quesaldias. Now after I looked it up and found this I gave it a try and bought tortilla and made this recipe with minimal revision (only added 1tbs of brown sugar and more red chili flakes to spice it up and 2tbs of Parmesan for texture). This was a bomb. I don’t think I am eating diablo from next door anymore. This tasted exactly similar and even better. So I made double portion and saved/froze the rest as meal prep for next time . Thanks alot
I top it over linguine…it was great. Will definitely make it again
I made this but with chicken not shrimp. So good. Would love to try it next with shrimp. I also did not have wine so used chicken stock. Was really good. I love spicy food and so does my husband.
Personal opinion – this is MAGIC over rice! It is spicy, which means as is my boys (4 and 2) wouldn’t eat it. However, easing back on the red pepper flakes would probably make a big difference, so if you’re not into spicy, reduce. I used white cooking wine as opposed to white drinking wine, and it worked just fine. Will DEFINITELY be making this again!
Too much olive oil
Pretty good, just remember to keep stirring the shallots and garlic because it burns easily!
Great with yellow rice and spanish potatoes
This was really good. I served it over whole grain couscous topped with freshly grated parmesan cheese.
Wow! Watch out for so much red pepper flakes – really hot! You have to like hot & spicy a lot to use so much. Start with a little bit and add to your taste. Other than than great recipe!!