Argentine Red Shrimp In Diablo Sauce


  • 1 cup Rykoff Sexton® Extra Virgin Olive Oil
  • 4 shallots, minced
  • 8 cloves garlic, minced
  • ¼ cup red pepper flakes, or to taste
  • 1 #10 can fire-roasted diced tomatoes
  • 1 cup Roseli® Tomato Paste
  • 1 cup dry white wine (optional)
  • 3 pounds Harbor Banks® Argentine Red Shrimp, peeled and deveined
  • 1 pound clams
  • 1 pound mussels
  • 3 tablespoons parsley
  • 1 tablespoon basil
  • 3 tablespoon ground black pepper to taste
  • 3 pounds spaghetti pasta or couscous


Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir tomato paste and fire-roasted tomatoes into the shallot mixture. Thin the sauce by stirring the white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.

Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil and black pepper. 

Serve sauce over hot pasta or couscous. Yield: 24 each, 8 ounce servings.