Seafood Fra Diavolo Sauce Recipes

SEAFOOD FRA DIAVOLO WITH PASTA

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.

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.

SEAFOOD FRA DIAVOLO

Steps:

• Make the marinara sauce in a large pot. You can make this a day or two before. First saute the onion in 1T olive oil. once it starts to soften, lower the heat and add the chopped garlic clove. Add 2 cans (28 oz each) of crushed tomatoes. Add 2T or more of parsley, oregano and basil. Add 1 tsp salt, 1 Tbsp fresh black pepper. Add 1 Tbsp hot red pepper flakes. Bring to a boil. Float a bay leaf on top. Cover and lower flame and simmer for 30 minutes stirring occasionally. After 30 minutes, remove bay leaf. Adjust spices to taste. Cool to save or use in recipe.
• De-grit the clams (soak in cold water bath with salt three times for 20 minutes each) and scrub. Get rid of dead ones.
• De-beard the mussels but pulling it down to the hinge at the flat end of the shell and then scrub. If a mussel is open, gently tap it on the counter and see if it closes. If it doesn't throw it away. It's dead. Also, if it's shell is cracked, to toss it too.
• Remove the muscle from the scallops. It's a tough piece attached to the side..
• Devein and remove the shells from the shrimp.
• Bring a pot of water (large enough to hold all the clams and mussels with room to spare) to a boil in the highest heat and add littleneck clams to the boiling water and cover. Cook until shells have opened, about 3-5 minutes. Then add mussels and cover for another 5 minutes. (watch that it doesn't boil over). Remove shellfish with a large slotted spoon and rinse with hot water in a colander. Put them all in a big bowl.
• Start heating the sauce. I used a Dutch oven for the sauce (A giant hot tub for the seafood). Stir slowly and when the sauce is reaches a boil lower to a simmer. Add the clams and mussels. Add 1 cup of chicken or fish stock.
• Prepare the rest of the seafood and once prepared as listed below and then dump the whole thing into the sauce and simmer for 20-30 minutes in total. Here are the details:
• Heat 2 Tbsp olive oil in a pan.
• Add scallops and sear 2 minutes. Turn them over.
• Add clam meat and calamari and sauté for 1 minute.
• Add shrimp. 1 minute per side.
• Add 1 cup of dry white wine and let the alcohol burn off. Do this right after you put the shrimp on.
• Boil 1 box of linguini in salted water for about 10 minute to get al dente. Drain and rinse in hot water. The linguini can also (less desirable) be prepared ahead of time and put to the side if need be.
• Spoon seafood over pasta. Garnish with a handful each of fresh chopped parsley and basil (about 1 cup in total) and serve.

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

THE REALTOR'S SEAFOOD FRA DIAVOLO

Steps:

• In a large skillet over medium heat, heat oil, add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally unitl starting to soften. Add tomatoes with their juice, tomato sauce, wine, basil, and red pepper flakes. Meanwhile, cook the pasta according to package directions. Never add oil to the water or the sauce won't stick to the pasta later.
• When the pasta is just about done, add the shrimp to the sauce mixture and cook about 3-4 minutes until just oink.
• Drain pasta and spoon sauce over pasta. Sprinkle the crabmeat over top being careful not to break up the lumps.
• NOTE- you can use the crabmeat or switch it out and substitute scallops, clams, oysters, calamari or any combination of seafood you like best. Our favorites are crabmeat and/or scallops with the shrimp.

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.

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.