FRA DIAVOLO SAUCE RECIPE RECIPES

FRA DIAVOLO SAUCE WITH PASTA RECIPE | ALLRECIPES

Fra Diavolo Sauce With Pasta Recipe | Allrecipes image

This sauce includes shrimp and scallops, best served with linguine pasta.

Provided by MARBALET

Categories Seafood Shellfish Scallops

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1?½ teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

Steps:

In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, 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 and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops 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.

Nutrition Facts : Calories 334.7 calories, CarbohydrateContent 46.3 g, CholesterolContent 51.8 mg, FatContent 8.9 g, FiberContent 3 g, ProteinContent 18.7 g, SaturatedFatContent 1.3 g, SodiumContent 655 mg, SugarContent 4.1 g

FRA DIAVOLO SAUCE WITH LINGUINE RECIPE | ALLRECIPES

Fra Diavolo Sauce with Linguine Recipe | Allrecipes image

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

Provided by Stephanie Duncan

Categories Seafood Shellfish Mussels

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

6 cloves garlic, crushed
¼ cup olive oil, divided
6 cups canned whole tomatoes with juice, chopped
2 teaspoons red pepper flakes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1?½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

Steps:

Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

Nutrition Facts : Calories 364.3 calories, CarbohydrateContent 50.8 g, CholesterolContent 64 mg, FatContent 9 g, FiberContent 4 g, ProteinContent 22.3 g, SaturatedFatContent 1.3 g, SodiumContent 849.3 mg, SugarContent 6.4 g

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Reviews 5.0
Total Time 1 hours
Calories 511.7 per serving

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Reviews 5
Total Time 30 minutes
Category nut-free, 30-minute meals, romantic meals, weeknight meals, dinner, seafood
Cuisine American, Italian

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