SHRIMP AND LINGUINE FRA DIAVOLO BY EMERIL
Make and share this Shrimp and Linguine Fra Diavolo by Emeril recipe from Food.com.
Provided by redsoxgirl09
Categories Healthy
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
LINGUINI AND SHRIMP FRA DIAVOLO
Linguini and Shrimp Fra Diavolo - A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.
Provided by Gina
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 2 oz pasta, 1/6th of shrimp/sauce, Calories 376.2 kcal, Carbohydrate 54.5 g, Protein 29.5 g, Fat 4.8 g, Sodium 569.3 mg, Fiber 5.5 g, Sugar 6.6 g
SHRIMP AND LINGUINE FRA DIAVOLO
Provided by Food Network
Categories main-dish
Time 42m
Yield 4 to 6 servings
Number Of Ingredients 11
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.
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.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g
CHEF JOHN'S SHRIMP FRA DIAVOLO
This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g
SHRIMP FRA DIAVOLO WITH LINGUINE
Make and share this Shrimp Fra Diavolo With Linguine recipe from Food.com.
Provided by NovaLee
Categories Healthy
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 11
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.
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