Linguini And Shrimp Fra Diavolo Recipes

SHRIMP FRA DIAVOLO WITH LINGUINI

Steps:

• Bring a large pot of water to a boil for pasta
• Heat a large skillet over medium-high heat with 2 tablespoons olive oil, 2 turns of the pan
• Wait for oil to smoke then add half the shrimp and lightly brown but do not cook all the way through, 1-2 minutes on each side
• Remove and repeat, then toss with lemon juice and reserve the shrimp
• Add a little more oil to the pan and the shallots or onions, garlic, thyme, chilies, salt and pepper
• Swirl and stir 2-3 minutes then deglaze with sherry, reduce 1 minute then add butter and melt
• Add parsley, tomatoes, basil and reduce heat to low
• Simmer sauce 10-12 minutes to cook down tomatoes
• Cook pasta to al dente, adding shrimp to sauce after 5 minutes to let it finish cooking through
• Add half a cup starchy liquid to sauce, drain pasta and toss with shrimp and sauce 1 minute, serve in shallow bowls

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.

LINGUINI WITH SHRIMP FRA DIAVOLO

Steps:

• In a large skillet, heat 2 tablespoons of oil, 2 turns of the pan, over medium-high heat
• When it begins to smoke, add half the shrimp and lightly brown but do not cook all the way though, 1-2 minutes on each side
• Transfer to a bowl and repeat with the remaining shrimp
• Add the lemon juice to the shrimp, toss and set aside
• Add the remaining 2 tablespoons oil to the pan
• Add the onions or shallots, garlic, thyme and chiles, and season with salt and black pepper
• Stir for 2 to 3 minutes
• Add the sherry, stir to deglaze the pan, and cook for 1 minute to reduce
• Melt in the butter
• Hand-crush the tomatoes as you add them to the pan, then add the juices from the can
• Add the parsley and basil, reduce the heat to low, and simmer for 15 minutes to cook down the tomatoes
• Bring a large pot of water to a boil for the pasta
• Salt the water and cook the pasta to al dente
• Before draining, reserve about 1/2 cup of the starchy pasta cooking water
• Drain the pasta and return it to the pot
• Five minutes before draining the pasta, return the shrimp to the sauce and cook for 5 minutes, or until cooked through
• Combine the drained pasta, sauce and starchy water, and toss with tongs for 1-2 minutes for the flavors to be absorbed
• Just before serving, stir in the pickled peppers and their brine
• Serve in shallow bowls

SHRIMP AND LINGUINE FRA DIAVOLO

Steps:

• Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook for 5 minutes and then drain; pasta will be only partially cooked. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan 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 until reduced by about half, about 5 minutes. Add the shrimp to the pan and cook for 2 minutes. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes. Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

SHRIMP FRA DIAVOLO

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.

LINGUINI AND SHRIMP FRA DIAVOLO

Steps:

• Bring a large pot of salted water to a boil.
• While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat.
• Stir in the garlic and cook until golden, about one minute.
• Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
• Transfer the shrimp to a plate, leaving garlic in the pan.
• Add pasta to water and cook according to package directions for al dente.
• Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
• Lower the heat and let it simmer about 8-10 minutes.
• Add the shrimp and cook another minute or two; remove from heat.
• Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.

SEAFOOD LINGUINE FRA DIAVOLO

Steps:

• Bring a large pot of heavily salted water to a boil and cook linguine according to directions until one minute before al dente.
• Pat seafood dry with a paper towel. (If using frozen seafood, make sure it's completely defrosted.)
• 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 the seafood in the skillet and heat through. If it's ready before the pasta is done, turn off heat and cover to keep it warm.
• When pasta is finished cooking to 1 minute before al dente, transfer it directly to the skillet with tongs, as well as 1/2 cup of the pasta cooking water, and toss to coat. Heat for about 1-2 more minutes, until the pasta is finished cooking to al dente and the sauce thickens and coats the pasta well (you can add more pasta water 1/4 cup at a time if it seems dry at all).
• Serve with an extra drizzle of olive oil, parmesan cheese, parsley, black pepper, and more crushed red pepper if desired.

SPICY SHRIMP FRA DIAVOLO WITH LINGUINE

Steps:

• Cook linguine according to package instructions.
• Pat shrimp dry with paper towel and sprinkle both sides with salt and pepper to taste.
• While pasta is cooking, heat a deep sauté pan over medium high heat. Add 1 tablespoon of the olive oil. Place shrimp in hot pan in single layer and cook for 2 minutes per side or until pink. Remove from pan and set aside.
• To the same hot pan, add remaining 1 tablespoon olive oil, garlic and chili flakes. Heat for 20 seconds or until garlic is fragrant. Pour in white wine and deglaze with a wooden spoon. Add tomatoes and gently break them apart with wooden spoon. Sprinkle with a pinch more salt and pepper.
• Add reserved shrimp back to pan, along with the reserved cooked pasta. Sprinkle in parmesan cheese to taste and garnish with basil if you wish.

SHRIMP FRA DIAVOLO WITH LINGUINE

Steps:

• Heat 1 tablespoon of the oil in a very large skillet over medium-high heat. Add half the shrimp , season with salt and pepper, and sear for 1 minute on each side, just so the shrimp start to turn a brighter pink on the outside. Remove with tongs to a plate. Repeat with another tablespoon of oil and the remaining shrimp, seasoning them as well, then add the second batch of seared shrimp to the plate.
• Return the pan to medium heat. Add the remaining 2 tablespoons oil and when the oil is hot, add the onions and saute for about 5 minutes until they become tender. Add the garlic, oregano and red pepper flakes, and saute for one more minute until you can smell the garlic. Pour in the wine and cook until the wine has reduced by about half, about 3 minutes.
• Stir in the tomatoes and bring to a simmer. Stir occasionally for 20 minutes, until the flavors meld and the sauce has thickened a bit.
• While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to package directions.
• Just before the pasta is done, add the partially cooked shrimp and half of the basil to the tomato sauce and stir until the shrimp is hot and cooked through, about 2 minutes.
• Drain the pasta, reserving ½ cup of the pasta cooking water, and return to the pot. Pour over the sauce with the shrimp, add the ½ cup pasta water, and toss to combine. Transfer to a shallow serving bowl, and top with the remaining basil. Sprinkle with some Parmesan or serve the shrimp dish with the Parmesan passed on the side for those who want it.

SHRIMP FRA DIAVOLO WITH LINGUINE

Steps:

• Heat a 12 inch skillet over high heat for 4 minutes.
• Toss shrimp with 1/2 of the red pepper flakes, 2T oil, 3/4 t salt.
• Add shrimp to hot skillet quickly arrange in single layer sear until bottom of shrimp forms small spots of crust about 30 seconds.
• Remove from heat and turn shrimp over and add cognac pause until cognac has warmed up slightly about 5 seconds,return to high heat ignite cognac shaking pan when flames are out about 15-30 seconds later pour shrimp into bowl set aside.
• Allow skillet to cool return to burner over low heat add 3T oil, 3T garlic; sauté until sticky about 7-10 minutes.
• Add the rest of the red pepper flakes, 3/4t salt, sugar, tomatoes, and wine; heat on medium high and then simmer until thickened, about 8 minutes.
• Stir in shrimp with accumulated juices, remaining 1T garlic and parsley; simmer until shrimp is heated through, about 1 minute.
• Take off heat stir in 1T olive oil.
• Cook pasta in salted water save 1/3 cup pasta water; drain.
• In a pot add pasta 1/2 cup sauce (no shrimp) add 2-3T pasta water toss.
• Put some pasta on plates top with sauce and shrimp.

SHRIMP AND LINGUINE FRA DIAVOLO BY EMERIL

Steps:

• Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
• Cook for 5 minutes and then drain; pasta will be only partially cooked.
• As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
• Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
• Add the garlic to the pan 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 until reduced by about half, about 5 minutes.
• Add the shrimp to the pan and cook for 2 minutes.
• Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
• Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

SHRIMP LINGUINE FRA DIAVOLO

Steps:

• In a bowl, season shrimp with 1/2 teaspoon of red pepper flakes and salt and pepper to taste. Set aside.
• In a pot over medium heat, bring about 4 quarts of salted water to a boil. Add linguine and cook for about 1 to 2 minutes shy of package directions. Drain well, reserving 1 cup of the pasta water.
• In a wide pan over medium heat, heat 1 tablespoon of the olive oil. Add shrimp and cook for about 1 to 2 minutes on each side or just until color changes. Remove from pan and keep warm.
• In the pan, add the remaining 4 tablespoons olive oil. Add onions and cook until softened.
• Add garlic and cook for about 30 to 40 seconds or until aromatic.
• Add the remaining 2 teaspoons red pepper flakes and cook, stirring regularly, for about 20 to 30 seconds.
• Add crushed tomatoes and wine and bring to a boil. Lower heat and simmer for about 15 to 20 minutes or until reduced.
• Add pasta, shrimps, and reserved pasta water. Gently toss to combine and evenly coat with sauce. Continue to cook for about 2 to 3 minutes or until pasta is heated through and al dente.
• Season with salt to taste. Divide into serving plates and garnish with Parmesan cheese, if desired. Serve hot.