Cherry Tomato Shrimp Fra Diavolo Recipes

CHERRY TOMATO SHRIMP FRA DIAVOLO

Steps:

• Bring a pot of water to a boil for the pasta
• Heat olive oil over medium-high heat in a large skillet with tight-fitting lid
• Add shallots, garlic, chili flakes and fennel seed, and stir 2-3 minutes
• Add sherry or vermouth and reduce by half; add stock and cherry tomatoes and heat through
• Add shrimp and cover pan
• Cook 7-8 minutes, shaking pan occasionally
• Cook pasta in salted water
• Reserve about cup starchy water and drain pasta
• Add water, pasta, parsley and lemon juice to sauce and toss
• Serve in shallow bowls

EASY SHRIMP FRA DIAVOLO

Steps:

• Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
• Pulse vine tomatoes in a blender until smooth.
• Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
• Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
• Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.

CHERRY TOMATO FRA DIAVOLO SAUCE, SEAFOOD AND PASTA

Steps:

• For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.
• For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
• Meanwhile, cook the linguine until al dente, then drain.
• Toss the linguine with the sauce and fold in the seafood.
• Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
• You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.