Diablo Pasta with Bacon Wrapped Shrimp

Total Time:
35 min
15 min
20 min

6 servings

  • 12 ounces chipotle peppers in adobo sauce, pureed
  • 1/4 cup minced garlic
  • 1/4 cup Worcestershire sauce
  • 6 whole tomatoes, diced
  • One 16-ounce can lager beer
  • 1 bunch fresh cilantro
  • 3 sticks butter
  • 6 teaspoons minced fresh habanero peppers
  • One 1-pound box linguine, cooked
  • Bacon Wrapped Shrimp, recipe follows
  • Bacon Wrapped Shrimp:
  • 6 slices good-quality thick-cut bacon
  • 6 medium to large raw shrimp, peeled and deveined
  • In a large food processor, blend the chipotles, garlic, Worcestershire, tomatoes, beer and cilantro.

  • Add the puree to a nonstick skillet and heat until the sauce bubbles.

  • Making 2 servings at a time, heat 1 stick butter with 2 teaspoons habanero in a large skillet. When the butter is melted, add one-third of the pasta and one-third of the Diablo sauce. Mix together for 20 seconds, remove from the heat and reserve. Repeat 2 more times.

  • Top with 1 bacon wrapped shrimp per serving.

  • This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Bacon Wrapped Shrimp:
  • Preheat the oven to 350 degrees F. Place the bacon on a baking sheet and bake until half cooked, 8 to 10 minutes. Let the bacon cool to room temperature

  • Wrap each shrimp with 1 slice of bacon and secure with a toothpick. Grill until the shrimp is fully cooked and the bacon is crispy, 2 to 3 minutes.

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