Shrimp Diablo

OK, I really liked the taste of this. Spicy! D said it was easy to make.
Changes we would make...Add another can of tomatoes, as it was not really saucy...use little shrimp so we would get it in each bite.
Good size portion.
We had with Caesar Salad.

Shrimp Diablo

Crushed red pepper and chili paste with garlic add heat to the saucy shrimp.

8 ounces uncooked angel hair pasta
2 teaspoons vegetable oil
1 pound peeled and deveined large shrimp
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon bottled minced garlic
1 1/2 tablespoons chile paste with garlic
1 teaspoon ground cumin
1 (14.5-ounce) can diced tomatoes, undrained
1/2 cup chopped fresh parsley
1/2 teaspoon crushed red pepper

Cook pasta according to package directions, omitting salt and fat.

While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle shrimp with salt and black pepper. Add the shrimp to pan, and cook 1 minute on each side or until done. Remove shrimp from pan.

Add garlic to pan; sauté 1 minute. Add chile paste, scraping pan to loosen browned bits. Add cumin and tomatoes; simmer 10 minutes, stirring occasionally. Remove pan from heat. Stir in shrimp, parsley, and red pepper. Toss with pasta.

Yield: 4 servings (serving size: 2 cups)

CALORIES 332 (15% from fat); FAT 5.5g (sat 0.7g,mono 0.8g,poly 2.1g); IRON 5.3mg; CHOLESTEROL 172mg; CALCIUM 95mg; CARBOHYDRATE 40g; SODIUM 933mg; PROTEIN 31.4g; FIBER 3.2g

Cooking Light, JUNE 2003