Pasta Diablo Recipes

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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

SHRIMP DIABLO



Shrimp Diablo image

Shrimp diablo sauteed with red pepper flakes, jalapenos, garlic, onions, green bell peppers and simmered in a rustic tomato sauce.

Provided by Jessica Gavin

Categories     Main Course

Time 15m

Number Of Ingredients 15

1 pound shrimp (peeled and deveined)
3/4 teaspoon kosher salt (divided)
1/4 teaspoon black pepper
½ teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon minced jalapeno
1 cup diced yellow onion (¼-inch dice)
¼ teaspoon dried oregano
¼ teaspoon dried thyme
½ cup diced green bell pepper (¼-inch dice)
1/4 cup tequila or dry white wine
½ cup unsalted vegetable stock
14 ounce can of whole tomatoes (cut into ½-inch dice, reserve juice)
1 teaspoon chopped parsley

Steps:

  • Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
  • Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
  • Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
  • Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
  • Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
  • Add bell peppers and saute for 1 minute
  • Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
  • Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
  • Garnish shrimp diablo with parsley.

CREAMY SHRIMP DIAVOLO



Creamy Shrimp Diavolo image

Looking for a devilishly delicious pasta recipe? Try our fettuccine and shrimp dish with creamy sauce.

Provided by My Food and Family

Categories     Recipes

Time 25m

Yield 4 servings

Number Of Ingredients 12

1/2 lb. fettuccine, uncooked
1 Tbsp. olive oil
8 plum tomatoes, coarsely chopped, divided
4 cloves garlic, minced
1/2 lb. uncooked medium shrimp, peeled, deveined and cut lengthwise in half
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup Alfredo sauce
1 Tbsp. HEINZ Balsamic Vinegar
2 tsp. dried Italian seasoning
1/4 tsp. crushed red pepper
1/4 cup chopped Italian parsley
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium-high heat. Add 3 cups tomatoes; cook 4 min. or until softened, stirring occasionally and adding garlic after 3 min. Add shrimp; cook and stir 2 min. or until shrimp turn pink.
  • Whisk Neufchatel, pasta sauce, vinegar, seasoning and red pepper until smooth. Add to skillet; cook and stir on medium heat 3 min. or until heated through.
  • Drain pasta, reserving 1/4 cup cooking water. Place pasta in large bowl. Add shrimp mixture, parsley, Parmesan and remaining tomatoes; toss to coat, adding reserved cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Nutrition Facts : Calories 430, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 100 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g

SPAGHETTI DIABLO WITH SHRIMP



Spaghetti Diablo with Shrimp image

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

1 teaspoon olive oil
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
4 cloves garlic, minced
salt and ground black pepper to taste
2 (14.5 ounce) cans no-salt-added diced tomatoes
½ cup white wine
½ cup chopped fresh parsley, divided
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon red pepper flakes
8 ounces whole-wheat spaghetti
12 ounces cooked shrimp
½ cup grated Pecorino-Romano cheese, or to taste

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

PASTA DIABLO (SIMILAR TO CARLOS O'KELLY'S)



Pasta Diablo (similar to Carlos O'kelly's) image

Pasta Diablo is my favorite dish from Carlos O'kelly's and since they closed down in town here I had to get in the kitchen and figure out how to make it. This is my version.

Provided by Melissa Turner

Categories     Chicken

Time 1h25m

Number Of Ingredients 14

3 c fajita chicken meat, diced
6 Tbsp butter
1/2 c diced onion
1/4 c diced green pepper
4 clove garlic minced
2 tsp garlic powder
2 tsp chicken base
2 c heavy cream
1/2 c sour cream
3-4 chipotle peppers in adobo sauce
1 box tri color rotini pasta
2 c monterey jack cheese, shredded
1/2 c scallions (greens only)
1 fresh tomato, diced

Steps:

  • 1. Preheat oven to 350. Cook pasta and set aside. Cook chicken, dice and set aside. In a blender puree heavy cream, sour cream, garlic powder, chicken base and peppers.
  • 2. In a skillet melt butter, add onion and green pepper and cook until tender. Add minced garlic and cook for a few more minutes. Now add chicken and sauce let simmer for about 5 mins. Season with salt if needed. (you can thicken sauce with a slurry of cornstarch and water, if desired.)
  • 3. Add chicken and sauce to cooked pasta, mix well. Pour into a casserole dish and top with cheese. Bake until cheese is melted, about 20 mins. Remove from oven, garnish with diced tomatoes and scallions.

FETTUCINI DIABLO BY TYLER FLORENCE



Fettucini Diablo by Tyler Florence image

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

1 -2 tablespoon extra virgin olive oil
2 garlic cloves, minced
2 dried red chilies or 1 teaspoon crushed red chili pepper flakes
28 ounces san marzano tomatoes, drained (Brands include Cento, La Bella, Solinia or Vanita)
1/2 cup fresh basil, torn
1 medium onion, finely chopped
1 cup pitted olive, assortment encouraged
3 fresh thyme sprigs
1 bay leaf
kosher salt, to taste
fresh ground black pepper, to taste
16 ounces fettuccine
kosher salt ("to make it like sea water")
fresh basil leaf, for garnish
ricotta salata, shaved (for garnish)

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

DIABLO SAUCE WITH PASTA



Diablo Sauce with Pasta image

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

10 ounces chicken broth
3 -4 ounces marinara sauce (or meatless spaghetti sauce)
3 -4 ounces real butter
3 -4 ounces white wine (or white cooking wine)
3 tablespoons flour
2 -3 cloves diced garlic
crushed red pepper flakes (to taste)
salt (to taste)
pepper (to taste)
1 package sliced mushrooms
10 ounces pasta (I like to use linguine or maybe penne)
lightly pan fried chicken breasts (I like mine pounded out a little thin so they cook more even and quicker) or fish (I've used sole, red snapper, and tilapia...they were all good)

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

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.

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