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Shrimp Diablo Pasta with Red Sauce 


Shrimp filling (This is the same base as the shrimp cake recipe. You can simply reserve some of the shrimp cake base and use it to create a different shrimpy spin!)

Ingredients for filling:

  • ½ pound shrimp, shelled and deveined
  • 1 Tbs olive oil
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 1 tsp. red pepper flakes (more if greater heat desired)
  • 3 oz. grated Parmesan cheese
  • 1/4 cup fresh breadcrumbs
  • 1 egg yolk
  • 2 Tbs tomato paste
  • 1 clove garlic, minced
  • 1 Tbs parsley, minced


In a medium saute pan, heat the oil. Cook the shrimp along with salt, black, and red pepper. Allow to cool. Mash all the remaining ingredients together with the shrimp, or pulse in a food processor. Reserve the mixture.


Directions for raviolis:

Once the pasta dough is rested, remove and allow to come up to room temperature. Keep the dough you are not working with covered so it does not dry out. You can make the raviolis as thick or thin as you like. However, they need to be thick enough not to tear when cooking with the stuffing inside. I like  to roll them out to roughly the thickness of a penny which is about 1.5 mm. Once the sheets are rolled out, choose a pastry round cutter (or other circular object to cut out rounds) or using a pasta cutter you can make squares for your ravioli size and shape. Reserve 1/2 of the pasta rounds or strips to top the bottoms. Place a portion of the filling in the center of each ravioli bottom half. Brush the edges with egg wash (1 egg, 1 Tbs. cold water, and a pinch of salt). Top with a round (or strip if using a cutter for squares). It is critical to push any air pockets out of the pasta raviolis as you seal the edges. Dust the completed raviolis with a little flour and keep covered with plastic wrap until ready to cook. In salted, boiling water cook the raviolis for about 90 seconds. Place the pasta in heated red sauce and transfer to the serving dish. Top as desired

See separate Sunday Red Sauce & Basic Pasta Dough Recipes for details on these accompaniments


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