SEAFOOD FRA DIAVOLO RECIPE RECIPES

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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

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

SEAFOOD FRA DIAVOLO WITH LINGUINI | RECIPE - RACHAEL RAY SHOW



Seafood Fra Diavolo with Linguini | Recipe - Rachael Ray Show image

Serve this spicy seafood pasta as a main dish or first course

Provided by Rachael Ray

Number Of Ingredients 29

1 pound large shrimp (heads intact
unpeeled)
About 5 tablespoons EVOO – Extra Virgin Olive Oil
divided
1 leek
quartered
2 large bay leaves
A few peppercorns
1 lemon
1/2 sliced
About 2 cups chicken stock
A pinch saffron threads
3 shallots
finely chopped
4 large cloves garlic
finely chopped
2 tablespoons sun-dried tomato paste
2 tablespoons fresh thyme
chopped
1 teaspoon sugar
2 teaspoons (2/3 palmful) chili flakes or 1 tablespoon Calabrian chili paste
1/2 cup dry vermouth or white wine
2 tablespoons butter
1 28-ounce can crushed Italian tomatoes
About 1/2 pound calamari bodies
cut into 1/4-inch rings
18 mussels
cleaned
1 pound linguini

Steps:

  • Clean, peel and devein the shrimp saving the heads and shells
  • Drizzle 1 tablespoon EVOO in a saucepot and toast the shrimp shells and heads
  • Add leek, bay leaves, peppercorns and a couple of slices of lemon
  • Cover with stock and add saffron threads
  • Bring to boil then reduce heat to a simmer
  • Reduce by half
  • Bring a large pot of water to a boil for the pasta
  • Heat a large pan over medium-high heat with 2 tablespoons of EVOO, 2 turns of the pan
  • Add shrimp and sear 1 minute on each side then remove from pan
  • Dress shrimp with lemon juice from remaining half lemon
  • Return pan to heat, add 2 tablespoons more EVOO, shallots and garlic, and swirl or stir 2 minutes
  • Add tomato paste, thyme, sugar and chili flakes or chili paste, stir a minute more and add dry vermouth or wine
  • 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 7-8 minutes to open mussels and cook shrimp through
  • While seafood cooks, cook linguine in salted boiling water to al dente, reserve 1/2 cup cooking water then drain
  • Toss pasta with sauce and starchy cooking water, transfer to serving platter and serve

More about "seafood fra diavolo recipe recipes"

THE REALTOR'S SEAFOOD FRA DIAVOLO RECIPE - FOOD.COM
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.
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 556.3 per serving
  • 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.
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FRA DIAVOLO SAUCE WITH LINGUINE RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 5
Total Time 1 hours 0 minutes
Category Seafood, Shellfish, Mussels
Calories 364.3 calories per serving
  • 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.
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SEAFOOD FRA DIAVOLO WITH LINGUINI | RECIPE - RACHAEL RAY SHOW
Serve this spicy seafood pasta as a main dish or first course
From rachaelrayshow.com
  • Toss pasta with sauce and starchy cooking water, transfer to serving platter and serve
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SEAFOOD FRA DIAVOLO WITH LINGUINI RECIPE | RACHAEL RAY
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
From rachaelray.com
  • Clean, peel and devein the shrimp saving the heads and shells.Drizzle 1 tablespoon EVOO in a saucepot and toast the shrimp shells and heads. Add leek, bay leaves, peppercorns and a couple of slices of lemon. Cover with stock and add saffron threads. Bring to boil then reduce heat to a simmer. Reduce by half.Bring a large pot of water to a boil for the pasta.Heat a large pan over medium-high heat with 2 tablespoons of EVOO, 2 turns of the pan. Add shrimp and sear 1 minute on each side then remove from pan. Dress shrimp with lemon juice from remaining half lemon. Return pan to heat, add 2 tablespoons more EVOO, shallots and garlic, and swirl or stir 2 minutes. Add tomato paste, thyme, sugar and chili flakes or chili paste, stir a minute more and add dry vermouth or wine.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 7-8 minutes to open mussels and cook shrimp through.While seafood cooks, cook linguine in salted boiling water to al dente, reserve 1/2 cup cooking water then drain.Toss pasta with sauce and starchy cooking water, transfer to serving platter and serve.
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SHRIMP AND LINGUINE FRA DIAVOLO BY EMERIL RECIPE - FOOD.COM
Make and share this Shrimp and Linguine Fra Diavolo by Emeril recipe from Food.com.
From food.com
Reviews 4.5
Total Time 42 minutes
Calories 913.9 per serving
  • 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 RECIPE BY ANGELA - COOKEATSHARE
My hubby is a huge lover of a good seafood and pasta dish so when my mom called from Wegmans, I just had to have her pick up some seafood for me. Of course when you tell an Italian to get a little shrimp, calamari, mussels, scallops and clams... well you end up with way to much for two people. So what does one do, invite the brothers and future sis in law over for some dinner! Fra Diavolo is all about the fresh seafood and spicy tomato sauce, hence the devil reference in the name. My version doesn't pack too much heat because neither me or Steve can handle too much, yup wimps, but you can certainly up the crushed red pepper! As you are reading through the recipe please keep in mind that the cooking times for the various seafood may vary depending on the sizes you have. You can also switch out any seafood you like/don't like, add more of one, less of another... its all about the sauce and the method.
From app.cookeatshare.com
Reviews 5
Cuisine Italian
Calories 1025 per serving
  • Lets start with the sauce, which I cooked the night before this way I could throw this meal together quickly on a weeknight. In a large pot, over medium heat, add a few Tbsp of olive oil, the onion, red pepper flakes (i forgot so added them with the canned tomatoes) and about 5 cloves worth of garlic. Sauté until softened. Add in the canned tomatoes, season with salt and pepper and simmer for 2 hours. Go ahead and cook the pasta to al dente, drain and toss with a little bit of olive oil to prevent sticking. Now for the wonderful seafood! In a large sauté pan, over medium low heat, add a couple Tbsp olive oil and sauté the remaining garlic. Pat all the seafood dry with a paper towel and lightly season with salt and pepper. Like I mentioned, my scallops were HUGE so I started with them Cook on one side for 5 minutes. When its time to turn to the other side, do so and add in the colossal shrimp. Again, cook 5 minutes then flip the shrimp. Add in the smaller shrimp and the calamari. Cook another 5 minutes. Add the mussels and clams and enough sauce to just cover the seafood. Allow to simmer on low for another 10 minutes until the clams and mussels open up (if there are any that don't open then they may need to be cooked a little longer or they are no good-toss them!). In a nice giant pasta serving bowl add the pasta, seafood and enough sauce to coat the pasta. Sprinkle with some fresh chopped parsley and ENJOY!
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SEAFOOD FRA DIAVOLO WITH PASTA RECIPE - FOOD.COM
Nov 14, 2018 · DIRECTIONS 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.
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10 BEST ITALIAN SEAFOOD FRA DIAVOLO RECIPES | YUMMLY
Dec 18, 2021 · Italian Seafood Fra Diavolo Recipes Seafood Linguine Fra Diavolo Bowl of Delicious marinara sauce, parsley, Parmesan cheese, calamari, olive oil and 9 more Shrimp Fra Diavolo Bertolli crushed red pepper flakes, onion, dry white wine, uncooked large shrimp and 5 more Shrimp Fra Diavolo Ragú
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Feb 01, 2017 · 12 littleneck clams 6 ounces lump cooked crab meat 2 tablespoons pepperoncini peppers from the jar, minced, plus 1 tablespoon brine from jar 2 tablespoons chopped parsley leaves, plus more to garnish 2 tablespoon thinly sliced basil, plus more to garnish Instructions Cook the pasta according to the package directions. Drain and set aside.
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SEAFOOD FRA DIAVOLO RECIPE | EPICURIOUS.COM
Jun 12, 2020 · Add the clams and mussels. Add 1 cup of chicken or fish stock. Prepare the rest of the seafood and once prepared as listed below and then dump the whole thing into the sauce and simmer for 20-30 ...
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SEAFOOD FRA DIAVOLO - HOST THE TOAST
Feb 01, 2017 · Cook on medium-high until fragrant and softened, about 1 minute. Add the hand-crushed tomatoes and bring to a boil. Cook for 5 minutes. Pour in the wine and cook for an additional 5 minutes. Add the clams to the pan and cover. Reduce the heat to medium and cook for about 8 minutes, or until the clams fully open.
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7 FISHES FRA DIAVOLO PASTA RECIPE | FOOD NETWORK KITCHEN ...
Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until fragrant. Pour in the panko and shake into an even layer. Sprinkle in the lemon zest and 1/4 ...
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Jun 21, 2013 · This Seafood Fra Diavolo Recipe is one of my favorite seafood pasta recipes ever! Fra Diavolo is a deliciously spicy marinara with fresh seafood. It’s the perfect combination of sweet and spicy at the same time. I know the term “Fra Diavolo” isn’t a very common word that comes up in conversation.
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SHRIMP FRA DIAVOLO - LIDIA
This shrimp dish is most extravagant if made with big, crunchy shrimp, but if you are price-conscious, medium size or even small shrimp will be delicious. Keep in mind the cooking time decreases as the size of the shrimp decreases. The amount of pepperoncino you use to obtain the “ Fra Diavolo,” or “Brother Devil”, is to your liking.
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FRA DIAVOLO SAUCE - CHILI PEPPER MADNESS
Sep 14, 2020 · “Fra Diavolo” means “Brother Devil” and it is a spicy sauce usually served with seafood. It is typically a spicy tomato sauce and spiced with lots of red chili flake, though sometimes isn’t tomato-based. It is wonderful with seafood like shrimp and fish, and perfectly made for pastas like penne and linguine.
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SHRIMP FRA DIAVOLO RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate. Add the ...
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