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Shrimp Diablo Tortellini Recipe

My latest creation. I like spicy food, love shrimp and cheese tortellini but don't like a lot of sauce drowning out the flavor's so I put this together and it's a hit with the roommates.
Shrimp Diablo Tortellini


12 oz shelled and deveined medium shrimp, no tails
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)


Boil, peel, core and mince the tomatoes reserve the juices for the sauce and set aside. Dice onion and bell peppers into 1/2 inch piece's and place it into a large bowl, mince the garlic and add it to the bowl, thinly slice the celery and add it to the bowl then add olive oil, parsley, basil and oregano, mix it until everything is evenly coated, preheat the oven to 400° for about 10 minute's then cover a cookie sheet with foil and spread the veggies into a single layer and place the cookie sheet on the center rack, roast this for 20-30 minutes or until the bell peppers are tender.
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.


I updated this recipe cause I found that it dried out if you mix the tortellini into the Shrimp Diablo.
For mild spicy heat adjust the chili to taste and don't add Sriracha.

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, Italian

Comments (2)

This is DEFINITELY something I would try! I do like some spicy food - just as long as it isn't too spicy. But I do love seafood and pasta. So, I would put this on my "What To Do on New Year's Day" list.

Thank you for posting!
You're welcome!
This works best if you keep the pasta separate until you serve it. I found that it dried out by the next day.
DeerCreekxPCH Recipes
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