Grilled Seafood Pasta Fra Diavolo Recipe 455

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GRILLED SEAFOOD PASTA FRA DIAVOLO RECIPE - (4.5/5)



Grilled Seafood Pasta Fra Diavolo Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 18

1/2 cup olive oil
1 tablespoon red chili flakes
1 pound Campari tomatoes, halved
1 Anaheim chile pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails
1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup Parmesan, freshly grated
2 tablespoons parsley, freshly chopped
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper

Steps:

  • CHILI OIL: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180°F, about 5 minutes. Strain the oil into a heatproof container. SPICY TOMATO SAUCE: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes. PASTA: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water. While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat. Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp. Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes. Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

GRILLED SEAFOOD PASTA FRA DIAVOLO



Grilled Seafood Pasta Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup olive oil
1 tablespoon red chili flakes
1 pound Campari tomatoes, halved
1 Anaheim chile pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails
1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup freshly grated Parmesan
2 tablespoons freshly chopped parsley
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper

Steps:

  • For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
  • For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
  • For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
  • While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
  • Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
  • Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
  • Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

SEAFOOD LINGUINE FRA DIAVOLO



Seafood Linguine Fra Diavolo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 24

6 tablespoons extra-virgin olive oil, divided
2 sliced red jalapenos
3/4 pound medium shrimp, peeled and deveined
1 tablespoon Essence, divided, recipe follows
1 cup small diced onion
2 tablespoons minced garlic
2 1/2 teaspoons crushed red pepper flakes, or to taste
2 cups canned tomato sauce
2 tablespoons, plus 1 1/4 teaspoons salt, divided
1 pound linguine
2 tablespoons tomato paste
12 littleneck clams, scrubbed
1/2 pound mussels, scrubbed and de-bearded
1/2 pound calamari, bodies diced into rings, with the tentacles
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
  • As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
  • Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic 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 briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

EASY SEAFOOD PASTA FRA DIAVOLO



Easy Seafood Pasta Fra Diavolo image

A recipe from Frank's Red Hot that I use a lot. It's so quick and easy. I like it with the extra hot sauce

Provided by Lisa1

Categories     < 30 Mins

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (26 ounce) jar marinara sauce
1 (8 ounce) bottle clam juice
1/3 cup Frank's red hot sauce (or Frank's Xtra Red Hot)
1/4 cup tomato paste
1 lb large shrimp, shelled and deveined
1 lb scallops, halved if large
hot cooked pasta

Steps:

  • Combine marinara sauce, clam juice, hot sauce and tomato paste in large saucepan.
  • Heat to boiling and simmer 5 minutes until slightly thickened.
  • Stir in shrimp and scallops. Cook about 5 minutes until seafood is cooked through.
  • Serve over cooked pasta.

Nutrition Facts : Calories 275.7, Fat 5.3, SaturatedFat 0.8, Cholesterol 140.2, Sodium 1439.6, Carbohydrate 24.2, Fiber 1.2, Sugar 14.8, Protein 31.5

SEAFOOD FRA DIAVOLO WITH PASTA



Seafood Fra Diavolo With Pasta image

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

4 tablespoons olive oil, divided
8 garlic cloves, minced
2 shallots, minced
3 cups tomatoes, diced (can use canned but I prefer fresh!)
8 ounces tomato sauce
1 teaspoon crushed red pepper flakes (or to taste, I do more!)
1/2 teaspoon salt
3/4 cup red wine (DRY!, Cab, Zin or Syrah)
3 ounces tomato paste, half can
1 lb spaghetti (or linguine)
8 ounces bay scallops
8 ounces squid rings
4 ounces shrimp (peeled and tails removed)
1 tablespoon fresh parsley (chopped, to taste)
1 tablespoon fresh basil (chopped, to taste)
pepper, to taste

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.

FRA DIAVOLO SAUCE WITH PASTA



Fra Diavolo Sauce With Pasta image

This sauce includes shrimp and scallops, best served with linguine pasta.

Provided by MARBALET

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 8

Number Of Ingredients 9

4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

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

CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY



Calamari Fra Diavolo Over Linguine Recipe by Tasty image

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

2 tablespoons olive oil
½ medium yellow onion, finely diced
1 ½ teaspoons kosher salt, divided, plus more as needed
3 garlic cloves, minced
1 tablespoon dried oregano
1 ½ teaspoons red pepper flakes, plus more for garnish
¼ cup tomato paste
½ cup full bodied red wine, such as Cabernet Sauvignon
½ cup clam juice, or chicken broth
1 can whole peeled tomato, drained
1 lb calamari rings and tentacles, cleaned
¾ lb dried linguine
2 tablespoons lemon
½ cup fresh italian parsley, roughly chopped, divided

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

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From bigoven.com


SEAFOOD FRA DIAVOLO - HOST THE TOAST
2017-02-01 Tent with foil to keep warm. Add the remaining oil to the pan and stir in the shallots, garlic, crushed red pepper, and oregano. 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.
From hostthetoast.com


SEAFOOD FRA DIAVOLO WITH VICTORIA PASTA SAUCE - GIGGLES, GOBBLES …
2021-04-28 Instructions. Bring a large 1-gallon pot of salted water to a boil and place the pasta in the pot. Cook pasta for 5-10 minutes (it will be partially cooked) and drain. Pour 2 jars of Victoria's Fra Diavolo Pasta Sauce in a large pot. Bring to a simmer. Add cleaned steamers to sauce and bring to a boil. Once clams have nearly opened, add shrimp ...
From gigglesgobblesandgulps.com


SHRIMP FRA DIAVOLO RECIPE - CHILI PEPPER MADNESS
2021-09-24 Heat the oil in a large pan to medium heat. Season the shrimp with salt, pepper and 1 teaspoon chili flakes, then cook them for 2-3 minutes per side, or until they are pink and cooked through. Set them aside. Add the onion and red pepper to the same pan. Cook them down for 5 minutes to soften.
From chilipeppermadness.com


SEAFOOD LINGUINE FRA DIAVOLO (SPICY RED SAUCE) - BOWL OF DELICIOUS
2020-12-22 Heat the olive oil (2 tablespoons) in a large deep skillet or pot over medium heat. Add the seafood (16 oz.) and the crushed red pepper (1/2 -1 teaspoon) and sauté until seafood is cooked through, about 5-6 minutes (or if already cooked, heated through, about 3-4 minutes). Add marinara sauce (24 oz.) and parsley (2 tablespoons, if using) to ...
From bowlofdelicious.com


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