Shrimp Fra Diavolo With Linguini Recipes

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 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

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.

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

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.