SPAGHETTI DIABLO WITH SHRIMP
The sauce was tangy and sharp, mellow by my standards for spice, but just right for Nancy and Quinn. Topped with the shrimp, Pecorino cheese and some parsley, it was very satisfying.
Provided by Scott Koeneman
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 2h25m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
- Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
- Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 62 g, Cholesterol 163.8 mg, Fat 3.5 g, Fiber 11.5 g, Protein 29.2 g, SaturatedFat 0.7 g, Sodium 223.3 mg, Sugar 11.2 g
FRA DIAVOLO SAUCE WITH PASTA
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, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g
DIABLO SAUCE WITH PASTA
This sauce rocks and is so easy and versitile. It came from a restaurant that my husband and I loved and when we moved I talked the chef into giving me the list of ingredients so I could recreate it at home! The original recipe is made with fish, but I love it with shrimp. You will make it again and again!
Provided by Jill4man
Categories One Dish Meal
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta as directed.
- Lightly pan fry your shrimp, chicken, or fish in olive oil.
- Sometimes I lightly bread my chicken, sometimes I don't.
- Mix flour into marinara so that it blends well in the sacue and doesn't get lumpy.
- Now, combine all ingredients except mushrooms in a large skillet over medium heat.
- Stir and bring to simmer for about 3-5 minutes.
- Add mushrooms and continue to simmer for about 5-8 more minutes or until desired consistancy.
- This sauce is not overly thick so don't add too much flour.
- If preparing with sauteed shrimp I add that for just a minute before pouring over pasta or if I'm serving with chicken or fish I just lay either over a small bed of pasta and cover with sauce and maybe a sprinkle of parmesean cheese.
- Enjoy!
Nutrition Facts : Calories 498.6, Fat 19.5, SaturatedFat 11.4, Cholesterol 46.2, Sodium 490.1, Carbohydrate 62.6, Fiber 3.1, Sugar 4.6, Protein 12.2
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.
LUCKY DEVILS DIABLO SAUCE
Steps:
- Roast the habanero and jalapeno peppers over an open flame until they are charred on the outside. Remove from the heat and cool slightly. Remove the stems and the seeds. Remove the stems and seeds from the pasilla pepper as well. Set aside.
- Place the tomatoes with their sauce into a large pot. Crush the tomatoes up more with your hands to break them up. Add the roasted habanero and jalapeno peppers, the pasilla chili paste, soy sauce, brown sugar, cayenne, ancho and California chili powders and paprika into the pot and bring to a low boil. Reduce the heat and simmer for 30 minutes.
- Remove from the heat and cool it down. You can place it into the refrigerator. Once the sauce it cooled completely, add the cilantro and lime juice.
- Puree in a food processor or blender until it is smooth. You can adjust the levels of peppers and chili powders to make the sauce hotter or milder to your liking. We love it hot!
FETTUCINI DIABLO BY TYLER FLORENCE
Entered for safe-keeping, I love "diablo" pasta sauces for a change of pace. Note that creamy ricotta may not be substituted for the hard cheese sold as ricotta salata; if you can't find it, use shavings of the best hard Parmesan or Romano cheese available to you. San Marzano tomatoes are a variety of plum tomatoes considered by many chefs to be the best sauce tomatoes in the world; brands available in supermarkets include Cento, La Bella, Solinia and Vanita. As for the olives: does your supermarket have an "olive bar" that allows you to get a little of this and a little of that?
Provided by KateL
Categories Sauces
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- PREPARE SAUCE:.
- Take a large skillet and add a 2-count of olive oil over medium heat.
- Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.
- Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes.
- Strain the San Marzano tomatoes and hand crush into a separate bowl, than add to skillet.
- Bring to boil, turn heat to low and simmer, uncovered for 10 minutes. (It is important to cook it down so there won't be a watery pool beneath the pasta.).
- PREPARE PASTA:.
- Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)
- Cook the fettuccini al dente.
- Drain (reserving 1/2 cup of pasta water) and dump directly into the diablo sauce.
- (If the sauce is too thick, with a ladle, add some of the pasta water to thin out the sauce.)
- Season with salt and freshly ground black pepper.
- Garnish with basil leaves and some shaved salata ricotta.
Nutrition Facts : Calories 563.5, Fat 12.4, SaturatedFat 2.4, Cholesterol 95.8, Sodium 558.4, Carbohydrate 96.5, Fiber 7.8, Sugar 9.3, Protein 19
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