RECIPE FOR SHRIMP FRA DIAVOLO RECIPES

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SHRIMP FRA DIAVOLO RECIPE | GIADA DE LAURENTIIS | FOOD NET…



Shrimp Fra Diavolo Recipe | Giada De Laurentiis | Food Net… image

Provided by Giada De Laurentiis

Categories     main-dish

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Steps:

  • Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

Nutrition Facts : Calories 310, FatContent 18 grams, SaturatedFatContent 3 grams, CholesterolContent 182 milligrams, SodiumContent 787 milligrams, CarbohydrateContent 10 grams, FiberContent 3 grams, ProteinContent 25 grams, SugarContent 5 grams

SHRIMP AND LINGUINE FRA DIAVOLO RECIPE | FOOD NETWORK



Shrimp and Linguine Fra Diavolo Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 42 minutes

Prep Time 20 minutes

Cook Time 22 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
2 to 3 teaspoons crushed red pepper flakes
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
1 teaspoon salt, plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional

Steps:

  • Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste. Cook the sauce until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

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SEAFOOD FRA DIAVOLO WITH PASTA RECIPE - FOOD.COM
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!
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Calories 511.7 per serving
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COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY) RECIPE ...

An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free. 

Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!! 

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Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.

So, let's make some Thai Coconut Curry Shrimp for dinner tonight!

(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)

Shrimp Red Curry with rice

This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!

Creamy Thai Shrimp Curry Recipe

CHOOSE YOUR FAVORITE THAI CURRY

These Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry PasteRed Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry.

Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.

Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)

Coconut Red Curry Shrimp and Veggies

Let me summarize why should you try this recipe tonight:

1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.
2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect.
3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).
4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.
5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.

Red Curry with Shrimp and Thai Basil

Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)

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Wish you a wonderful start of the week.

-Savita


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