SEAFOOD FRA DIAVOLO WITH PASTA
This is a recipe I found on AllRecipes. I've changed it a bit to suit my family's tastes. It is a WONDERFUL sauce that truly enhances the seafood you use in it. I choose to use primarily scallops and calamari rings with a bit of shrimp in it, however, you can probably add any seafood you like to it and still have it come out wonderful! Serve this one up with some fresh bread and you'll be in heaven!
Provided by RedVinoGirl
Categories One Dish Meal
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
- When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
- Season with salt and red pepper.
- Bring to a boil.
- Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
- Meanwhile, bring a large pot of lightly salted water to a boil.
- Cook pasta for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
- Add the shrimp, calamari and scallops.
- Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
- Add seafood to the tomato mixture, and stir in the parsley.
- Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
- Serve sauce over pasta.
SHRIMP & LINGUINE FRA DIAVOLO
Steps:
- Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
SEAFOOD FRA DIAVALO WITH CHARRED GARLIC BREAD
Provided by Antonia Lofaso
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- For the lobster: Heat a large pot of water over high heat until it comes to a boil. Quickly blanch the lobsters just long enough so the shells turn red and the meat isn't fully cooked but can be removed from the shells, 2 to 3 minutes. Transfer the lobsters to an ice bath to stop the meat from cooking. Separate the tails and claws from the bodies, reserving the bodies for the broth. Remove the tail and claw meat from the shells and roughly chop. Set aside until ready to use.
- For the seafood broth: In an 8-quart Dutch oven over high heat, add the oil. Let get hot, then add the onion, celery and carrots and allow to saute and brown, about 3 minutes. Add the garlic, parsley, rosemary and basil and stir to combine. Allow to bloom for 1 minute. Add the reserved lobster bodies and shrimp shells and stir to combine. Add the butter, habanero, chile flakes, tomato paste, lobster base, bourbon, white wine, chicken stock and salt and stir combine. Allow this to come to a simmer and cook until mildly thick, 45 minutes to 1 hour.
- Strain the broth through a wire mesh strainer into a large bowl or saucepan. Pour the broth into a blender and blend until smooth. Reserve until ready to use or keep warm in a saucepan over low heat.
- For the seafood: Heat a 14-inch cast-iron skillet over medium-high heat and add 1/4 cup neutral cooking oil. Sprinkle the scallops with salt and pepper and add to the heated oil to sear, without moving them, about 4 minutes. Flip the scallops, then add the butter and rosemary. Once the butter has melted, add the shrimp and lobster meat to fully cook the shrimp and warm the lobster through, about 4 minutes.
- For the roasted fennel: Preheat the oven to 450 degrees F.
- Spread the fennel on a baking sheet. Sprinkle with salt and pepper and drizzle with the olive oil. Roast until caramelized, about 12 minutes. Reserve until ready to plate.
- For the garlic bread: Preheat a grill on high heat.
- Char both sides of the bread aggressively and evenly, about 3 minutes per side. Rub each piece of grilled bread with 2 to 3 swipes of raw garlic and place on a platter. Drizzle each piece with 2 tablespoons finishing oil and season with salt. (Yes, it's a lot of oil, I know. It's good.)
- Assemble and arrange all the seafood in the bottom of a large serving bowl or large shallow dish. Spread the roasted fennel all around and put the herbs on top. Nestle some of the garlic bread in the dish and serve the remaining on the side. Pour the broth all around the dish and serve.
THE REALTOR'S SEAFOOD FRA DIAVOLO
Here's the spicy, tangy, classic Italian seafood dish done my way. You can make it as hot as you like by increasing the red pepper flakes or adding hot sauce. You can use any pasta you like for this. I use thin spaghetti. If your family are big eaters like us, this will only serve 4 people. If they are normal eaters, it will serve up to 8 people.
Provided by Realtor by day
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, heat oil, add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally unitl starting to soften. Add tomatoes with their juice, tomato sauce, wine, basil, and red pepper flakes. Meanwhile, cook the pasta according to package directions. Never add oil to the water or the sauce won't stick to the pasta later.
- When the pasta is just about done, add the shrimp to the sauce mixture and cook about 3-4 minutes until just oink.
- Drain pasta and spoon sauce over pasta. Sprinkle the crabmeat over top being careful not to break up the lumps.
- NOTE- you can use the crabmeat or switch it out and substitute scallops, clams, oysters, calamari or any combination of seafood you like best. Our favorites are crabmeat and/or scallops with the shrimp.
CHEF JOHN'S SHRIMP FRA DIAVOLO
This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
- Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
- Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
- Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
- Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g
More about "the realtors seafood fra diavolo recipes"
SHRIMP FRA DIAVOLO - SPICY ITALIAN SEAFOOD RECIPE - SIP …
Web Feb 6, 2020 Boil pasta in salted water for 1 minute less than package instructions call for. Season the water with 2 tablespoons of kosher salt …
From sipandfeast.com
Ratings 3Calories 488 per servingCategory Main Course
From sipandfeast.com
Ratings 3Calories 488 per servingCategory Main Course
- Boil pasta to 1 minute less than package instructions in salted water. Before draining pasta, reserve 1 cup of pasta water. Chop or slice the garlic.
- Place shrimp in a bowl and add 1/2 tsp kosher salt, 1 tsp crushed red pepper flakes, 1/2 tsp baking soda, and 1/4 cup of olive oil. Mix well.
- Heat large pan to medium heat and saute shrimp until pink. About 2 minutes per side. Remove shrimp from pan and set aside.
- In the same pan saute the garlic for 1-2 minutes until golden. Add the white wine and brandy and turn heat to high. Bring to boil for 1 minute. Lower heat to medium-low and add tomatoes and oregano. Stir to combine and let the sauce simmer.
SEAFOOD LINGUINE FRA DIAVOLO (SPICY RED SAUCE) - BOWL …
Web Dec 22, 2020 Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, …
From bowlofdelicious.com
From bowlofdelicious.com
SEAFOOD FRA DIAVOLO RECIPE - A TASTY SPICY PASTA RECIPE
Web Jun 21, 2013 This Seafood Fra Diavolo recipe is a delicious restaurant worthy seafood dinner that can be made in the comfort of your own home. A spicy tomato-based sauce, it is easy, comforting and totally delicious. …
From savoryexperiments.com
From savoryexperiments.com
BEST SHRIMP FRA DIAVOLO (20 MINUTS) | THE MEDITERRANEAN …
From themediterraneandish.com
4.9/5 (54)Category EntreeCuisine ItalianPublished Dec 3, 2021
SEAFOOD FRA DIAVOLO | AMERICA'S TEST KITCHEN RECIPE
Web 2 teaspoons. dried oregano. 1–1½ teaspoons red pepper flakes, plus extra for sprinkling. 1 pound mussels, scrubbed and debearded. 1 cup dry white wine. 1 (28-ounce) can. whole …
From americastestkitchen.com
5/5 (11)Category Main CoursesServings 4-6Calories 3347 per serving
From americastestkitchen.com
5/5 (11)Category Main CoursesServings 4-6Calories 3347 per serving
GOTCHAHOOKEDSEAFOOD | WOODBRIDGE VA - FACEBOOK
Web Gotchahookedseafood, Woodbridge, Virginia. 402 likes · 64 talking about this. We sell live or steamed blue crabs mostly local and Lousiana. We also have shrimp, oysters,softshells
From facebook.com
From facebook.com
SEAFOOD FRA DIAVOLO WITH LINGUINI RECIPE | RACHAEL RAY
Web Strain saffron-shrimp stock and add to pan then swirl in butter to melt. Stir tomatoes into sauce and bring to a simmer. Add mussels, calamari and shrimp then cover and cook 7 …
From rachaelray.com
From rachaelray.com
SHRIMP FRA DIAVOLO – A COUPLE COOKS
Web Mar 28, 2022 White onion. White wine (or broth of any type) Fire roasted tomatoes. Chopped Calabrian peppers or red pepper flakes. Dried oregano. Use Calabrian peppers …
From acouplecooks.com
From acouplecooks.com
SEAFOOD FRA DIAVOLO | COOK'S COUNTRY RECIPE
Web WHY THIS RECIPE WORKS. This ever-popular Italian American restaurant classic consists of an abundant amount of mixed seafood (shrimp, mussels, and scallops in our version) …
From americastestkitchen.com
From americastestkitchen.com
THE FOOD SECTION - FOOD NEWS, RECIPES, AND MORE
Web Josh Friedland's award-winning food blog about all things gastronomical, from recipes to food and restaurant news, travel, culinary products, books, and events The Food Section …
From thefoodsection.com
From thefoodsection.com
ITALIAN MENU IN SPRINGFIELD, VIRGINIA - MAGGIANO'S LITTLE ITALY
Web Baby Iceberg, Tomatoes, Hard-Boiled Egg, Blue Cheese, Smoked Bacon, Blue Cheese Dressing. Side (510 cal) and Entrée (1040 cal) Side $7.50. Entrée $15.50.
From maggianos.com
From maggianos.com
THE REALTORS SEAFOOD FRA DIAVOLO- WIKIFOODHUB
Web 1 tablespoon olive oil: 1/2 cup diced onion: 1/2 cup diced green pepper: 2 tablespoons minced garlic (add more if you want) 2 (14 1/2 ounce) cans diced tomatoes (I like the …
From wikifoodhub.com
From wikifoodhub.com
You'll also love