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
GRILLED OYSTERS WITH FRA DIAVOLO SAUCE
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saute pan over medium heat. Add the tomatoes, garlic and shallots and cook, stirring occasionally, until softened and juicy, but with no color, about 5 minutes.
- Transfer the mixture to a blender, add a few tablespoons olive oil, the parsley, vinegar, honey, oregano and red pepper flakes and blend until slightly chunky; season with salt and pepper. If too thick, pulse in a bit more olive oil. Transfer the sauce to a bowl. (Can be made 1 hour before and kept at room temperature.)
- Preheat the grill for high direct heat.
- Remove the top shells of the oysters. Loosen the oysters from the bottom shells but do not remove, taking care not to spill the liquor. Put the oysters on the grill, cover and cook just until the edges start to curl, about 1 minute.
- Meanwhile, wet the kosher salt with water just until it clumps together. Spoon little mounds of salt onto a large platter. Place a cooked oyster on each salt bed and top each with some vinaigrette. Scatter the parsley leaves over the platter and serve.
Nutrition Facts : Calories 271 calorie, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 34 milligrams, Sodium 202 milligrams, Carbohydrate 11 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams
SHRIMP FRA DIAVOLO
Provided by Giada De Laurentiis
Categories main-dish
Time 33m
Yield 4 servings
Number Of Ingredients 11
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.
FRA DIAVOLO SAUCE
This fra diavolo sauce is a spicy Italian tomato sauce made with fresh or canned tomatoes, red chili flakes, and oregano. It pairs perfectly with pasta and seafood!
Provided by Sarah Trenalone
Categories Main Course
Time 40m
Number Of Ingredients 8
Steps:
- Add the oil, onions, chili flakes and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.)Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
- Add the tomatoes, water, and oregano to the pan. Increase the heat to medium-high and bring to a simmer.
- Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.Serve immediately along with fresh pasta or with seafood, refrigerate and use within 4-6 days, or freeze and use within a year.
Nutrition Facts : Calories 179 kcal, Carbohydrate 13 g, Protein 3 g, Fat 14 g, SaturatedFat 2 g, Sodium 178 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
SEAFOOD FRA DIAVOLO WITH PASTA
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!
Provided by RedVinoGirl
Categories One Dish Meal
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
- 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, calamari and scallops.
- Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
- Add seafood 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.
SPINACH AND SHRIMP FRA DIAVOLO
This quick shrimp fra diavolo is spicy, garlicky, saucy and loaded with delicious shrimp. Plus, with the addition of spinach, you're also getting a serving of veggies. When you need a perfect low-fat weeknight meal that is easy to pull together, this is it. You can substitute arugula or kale for the spinach if you'd like. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes., Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.
Nutrition Facts : Calories 235 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 727mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
FRA DIAVOLO SAUCE WITH LINGUINE
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, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g
PORTERHOUSE STEAK WITH FRA DIAVOLO BBQ SAUCE AND CHERRY PEPPERS IN VINAIGRETTE
Steps:
- Heat oil in a medium saucepan on side burners or grates of the grill. Add onion and garlic and cook until soft. Add red pepper flakes and cook for 1 minute. Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes.
- Season steaks on both sides with salt and pepper. Grill until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness. Baste with the sauce during the last few minutes. Remove from the grill and brush with more of the sauce. Let meat rest for 5 minutes then slice into 1/4-inch thick slices.
- Preheat a grill. Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl. Season with salt and pepper. Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered. Set aside to cool slightly. Remove the stems and seeds from the cherry peppers and roughly chop.
- Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper. Place on the grill and cook until the skin is starting to blacken and blister. Remove from the grill and set aside to cool for 15 minutes. Roughly chop the peppers.
- In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette. Season, to taste, with salt and pepper. Serve.
- Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.
CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
CHICKEN FRA DIAVOLO
This is my modification of Giada's Shrimp Fra Diavolo (#155415) with chicken substituted for the shrimp. If you don't like it, Don't blame Giada! :-)
Provided by PickyEater
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until almost fully cooked (al dente), drain, and set aside.
- While the pasta is cooking:.
- In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.
- Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.
- Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.
- Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).
- Add the wine to the skillet and deglaze.
- Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
- Stir in the parsley and basil. Season with more salt, to taste.
- Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.
Nutrition Facts : Calories 590.7, Fat 25.3, SaturatedFat 6, Cholesterol 85.1, Sodium 674.1, Carbohydrate 54.5, Fiber 8.2, Sugar 4.6, Protein 26.9
SHRIMP FRA DIAVOLO
This shrimp dish is most extravagant if made with big, crunchy shrimp, but if you are price-conscious, medium-sized or even small shrimp will still be delicious. Keep in mind that the cooking time decreases as the size of the shrimp decreases. The amount of peperoncino you use to obtain the "Fra Diavolo," or "Brother Devil," is to your liking. Fra Diavolo sauce, originally made with lobster chunks still in the shell, is a creation of Italian immigrants in New York City at the turn of the twentieth century.
Yield serves 6
Number Of Ingredients 10
Steps:
- Pour 1/4 cup of the olive oil and the garlic into a large skillet over medium-high heat. Once the garlic begins to sizzle, add half of the shrimp and the thyme sprigs. Season shrimp with 1/2 teaspoon salt, and toss just until the shrimp are seared (but not fully cooked), a minute or two. Remove the shrimp to a plate with tongs, and repeat with the remaining shrimp and another 1/2 teaspoon salt.
- Once all of the shrimp have been seared and removed, add the celery to skillet and cook until wilted, about 2 to 3 minutes. Add the peperoncino, letting it toast for a minute, then pour in the tomatoes. Slosh out the can with 1 cup hot water, add that to the skillet, and stir. Season with the remaining 1/2 teaspoon salt. Bring the sauce to a simmer, and cook until the celery is tender and the sauce has thickened, about 15 minutes. Stir in the capers, return to a boil, and return the shrimp. Simmer until the shrimp are just cooked through, about 2 to 3 minutes. Stir in the parsley, and drizzle with the remaining 2 tablespoons olive oil. Serve immediately, over rice or polenta.
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- Heat the oil in a large pan to medium heat. Add the onion and red pepper. Cook them down for 5 minutes to soften.
- Add the crushed tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.
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