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It’s a beautiful Thursday in Tampa and what better way to welcome the upcoming weekend than sharing a delicious meal with my loves. This pasta al diablo brings enough heat and spice to our table.
I must also say that I can’t help enjoying using the salt and pepper grinder set that my daughter gave me last month. I love my family and cooking for them always brings me pure joy.
Wherever you are, I hope you had a peaceful week. Have some fun and enjoy some pasta al diablo with me. Bon Appetit!
- 1 lb. of Linguine
- 1 lb. of snow crab leg
- 1 lb. of Shrimp, peeled and deveined
- 1 28oz can of diced tomatoes
- 5 Cloves of Garlic sliced thinly
- 2 Tbsp Extra Virgin Olive Oil
- 2 tsp Hot Pepper Flakes
- 1 Tbsp of hot sauce
- 2 Tbsp Fresh Chopped Parsley
- ½ cup of White Wine
- ½ cup Shrimp Stock
- Salt & Pepper to taste
- Dried parsley to decorate
Bring a large pot of water to a boil, add salt.
In another pot, sauté the garlic and olive oil for about 1 minute, over medium-high heat. Add the hot pepper flakes and hot sauce and cook for 30 more seconds.
Add the white wine and cook for one minute.
Add the shrimp stock and cook for another minute.
Add the tomatoes, season with salt and pepper to taste, cover and cook for 10 minutes.
Add the shrimp and the snow crab legs to the sauce and cook for 3 minutes.
Drain the pasta and add it to the sauce. Sprinkle in the fresh parsley and give it a good toss. Serve and eat immediately!