Diablo Shrimp Spaghetti

Not only is this recipe quick and easy, it’s dairy free (unless you add Parmesan like I did), and super healthy and delicious. You could probably substitute a chicken sausage in place of shrimp if you aren’t a shrimp fan and you can keep the heat level down to your liking…

Diablo Shrimp Spaghetti

Author: Nicky


  • 1 tsp olive oil
  • 1 yellow onion finely diced
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1 tsp chili flakes
  • 1 small can about 12 oz. of crushed tomatoes (I found some with added basil that was awesome)
  • 1/2 tsp sugar
  • 6 ounces whole wheat thin spaghetti
  • 1 1/2 cups 12 oz of raw, deveined, de-tailed shrimp


  • Bring a large pot of water with some salt to a boil.
  • While the water is boiling, dice your onion. Heat olive oil in a large pan over medium-high heat. Add minced garlic, diced onion, dried oregano and 1/2 tsp of chili flakes. Cook, until soft, approx. 4-5 minutes. Sprinkle with salt and pepper.
  • Add crushed tomatoes and sugar to pan. Reduce heat slightly and let simmer until sauce begins to thicken. Sprinkle with salt and pepper.
  • Add pasta to boiling water and cook for about 9 minutes.
  • While pasta is boiling add shrimp to tomato sauce and stir until all shrimp is covered.
  • Let shrimp cook through until completely pink.
  • Once pasta is finished, drain but save a bit of the cooking liquid.
  • Add pasta to tomato sauce and shrimps and mix. Add some of the cooking liquid for a nice velvety textured sauce.
  • Sprinkle with some more chili flakes and Parmesan cheese if you want.
  • Serves 2-3


  • Container count: 2 red, 1 yellow, 2 green, 1 tsp and 1/2 blue if you use Parmesan.
  • Weight Watcher SP count: 7 per serving
  • Calorie count: 530 per serving


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