Rachael Ray Shrimp Fra Diavolo Recipes

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

CHERRY TOMATO SHRIMP FRA DIAVOLO

Steps:

• Bring a pot of water to a boil for the pasta
• Heat olive oil over medium-high heat in a large skillet with tight-fitting lid
• Add shallots, garlic, chili flakes and fennel seed, and stir 2-3 minutes
• Add sherry or vermouth and reduce by half; add stock and cherry tomatoes and heat through
• Add shrimp and cover pan
• Cook 7-8 minutes, shaking pan occasionally
• Cook pasta in salted water
• Reserve about cup starchy water and drain pasta
• Add water, pasta, parsley and lemon juice to sauce and toss
• Serve in shallow bowls

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

FRUTTI DI MARE

Steps:

• Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
• Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
• Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
• Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

CHERRY TOMATO FRA DIAVOLO SAUCE, SEAFOOD AND PASTA

Steps:

• For the sauce: Heat the EVOO in a pot or skillet with a lid over medium to medium-high heat. Add the garlic, chiles and onions. Cook, stirring, for 5 minutes. Season with salt and stir in the sherry. Cook until reduced by half. Add the tomatoes and oregano, cover and cook until the whole tomatoes burst, 10 to 15 minutes. Stir in the basil and parsley. Remove from the heat.
• For the pasta: Bring a pot of water to a boil for the pasta, and season with salt. Pat the seafood dry and sprinkle with salt, pepper and about 1 teaspoon seafood seasoning. Heat the EVOO in a skillet over medium-high heat. Add the seafood and cook until opaque and firm (or heated through for the crab or lobster). Deglaze the pan with the vermouth, scraping up the browned bits from the bottom.
• Meanwhile, cook the linguine until al dente, then drain.
• Toss the linguine with the sauce and fold in the seafood.
• Cook's Notes: Serve the pasta with a green salad dressed with lemon juice and olive oil.
• You can make the sauce ahead of time and store it in the refrigerator; reheat it over medium heat.

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.

POTATO SALAD FRA DIAVOLO

Steps:

• Place potatoes in pot, cover with water, bring to a boil then salt the water. Cook potatoes 12 to 15 minutes until tender.
• While potatoes cook, combine spices and mustard with vinegar, whisk in EVOO and add the onions, celery and parsley to the bowl. Drain potatoes and toss them in dressing while they're still hot, they'll absorb more dressing and flavor. Garnish salad with chopped hot peppers.

EASY SHRIMP FRA DIAVOLO

Steps:

• Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
• Pulse vine tomatoes in a blender until smooth.
• Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
• Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
• Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.

CRAB FRA DIAVOLO

Steps:

• Place a large pot of water on to boil for pasta.
• Place crab in bowl and pick through with fingertips for cartilage and shells. Top with juice of 1 lemon.
• Peel and finely chop shallots and chop or grate garlic.
• Heat a large skillet over medium heat with EVOO. Melt butter into oil, then add shallots and bay leaf. Stir a minute, then add garlic and season with salt and fennel pollen. Stir 2 minutes, then add chili paste and stir another minute. Add sherry and reduce by half. Add cherry tomatoes and passata, stir and reduce heat to low.
• Salt water liberally for pasta and drop pasta; have a cup near stove to reserve starchy water and place strainer or colander in sink. Cook pasta 4 to 5 minutes, a minute less than package directions.
• Pile together the chives, parsley and dill and chop.
• Add basil to sauce. Add crab to sauce to heat through. Remove bay leaf from sauce.
• Reserve 3/4 cup pasta water. Drain pasta, add to sauce with half of the herbs, toss gently to combine and adjust seasonings. Add water as necessary to loosen the sauce. Drizzle with EVOO and top pasta with reserved herbs.

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.

CHEF JOHN'S SHRIMP FRA DIAVOLO

Steps:

• Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
• Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
• Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
• Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
• Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.