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Seafood Diablo over Noodles

Pennsylvania Dutch Broad Egg Noodles
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A kick of cayenne spices up the seafood with heat and big flavor. Pennsylvania Dutch Wide Pasta Noodles are a fitting backdrop for this chunky sauce.


Prep Time: 15 min
Cook Time: 10 min
Serves 4

 Ingredients
  • 16 ounce Pennsylvania Dutch Wide Noodles
  • 4 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 (28 ounce) can crushed tomatoes in puree
  • 2 teaspoons brown sugar
  • 5 fresh basil leaves, chopped
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 8 ounces cooked lobster meat, cut in small chunks
  • 8 ounces cooked shrimp, shelled and deveined
 Directions
    1. Cook noodles according to package directions.
    2. Heat oil in large skillet over medium heat. Add garlic and chili powder. Cook 1 minute. Add tomatoes, brown sugar, basil, black pepper, cayenne, paprika, and salt. Bring to a boil over medium heat, then reduce to low, simmering uncovered for 4 minutes.
    3. Add lobster and shrimp. Stir and cook for 2 minutes.
    4. Serve over cooked and drained Pennsylvania Dutch Wide Noodles.