In the Kitchen with H-E-B: Learn how to make delicious shrimp diabolo pasta

The Olympics are a celebration of countries and competition and while the battle for a spot on the medal stand will be intense, you can easily enjoy a taste of the different nations at the Games in your own home.

Before anchors Keith Garvin and Christine Noël headed to Tokyo, they hit up an H‑E‑B Cooking Connection kitchen to learn how to make delicious dishes from around the world. The dishes and recipes will be shared on KPRC 2 throughout the week.

First up, H‑E‑B Chef Linda Rossman serves up shrimp diabolo pasta.

You can make this wonderful Italian dish at home for your family by following the simple steps listed below!

H-E-B chef teaches Christine how to make shrimp diabolo pasta (KPRC/

Shrimp Diabolo Pasta Recipe

4 servings

10 mins prep, 15 minutes cook


  • 1 jar Orti Di Calabria Pasta sauce, Rustic Tuscan
  • 1 lb. Rustico, Long pasta, cooked according to package
  • 1 lb. Shrimp, Peeled and deveined
  • 1 TBSP Adam’s Reserve Cacio E Pepe
  • 2 TBSP Ottavio Olive Oil, divided
  • 1-2 TBSP Orti Di Calabria Chili Garlic Spread (optional for extra spice)
  • 2 tsp Garlic, Fresh, Chopped
  • 2 tsp Basil, Fresh, Sliced


In a medium bowl, toss together shrimp, 1 TBSP oil and Cacio E Pepe seasoning.

Cook pasta according to direction, reserve.

Preheat medium sauté pan for 3-5 minutes on medium heat. Turn up to medium high and add 1 TBSP of olive oil.

Add garlic, then shrimp sauté for 3 minutes per side. Add Rustic Tuscan sauce to pan and stir to incorporate shrimp.

Stir in 1-2 TBSP or more of Chili Garlic Spread for additional spice!

Toss in cooked pasta, mix, top with fresh basil.

Serve and enjoy!


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