The Pasta Factorys Shrimp Al Diablo 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 DIABLO W/ FETTUCCINE

Steps:

• Bring 4 quarts water to a boil in large Dutch oven or stockpot.
• While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
• Meanwhile, toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
• Add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds.
• Remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat.
• Wave lit match over pan until cognac ignites, shaking pan.
• When flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside.
• Allow empty skillet to cool, off heat, for 2 minutes; return to burner over low heat; add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
• Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine, increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
• Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
• Off heat, stir in remaining 1 tablespoon olive oil.
• Meanwhile, add pasta and 1 tablespoon salt to boiling water, stir to separate pasta, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
• Transfer drained pasta back to now empty Dutch oven or stockpot; add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat.
• Divide pasta among warm serving plates, top with a portion of sauce and shrimp, and serve immediately.

SPAGHETTI DIABLO WITH SHRIMP

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.

SHRIMP DIABLO

Steps:

• Heat EVOO in pan over medium heat. Saute onions and green onions until tender. Add both squash, garlic, red pepper flakes and salt/pepper. Place lid on pan and let cook until squash is almost tender. Remove lid and add can of crushed tomatoes, tomatoe sauce, oregano, and parsley. Replace lid and let simmer on med/low heat while you prepare pasta, stirring occasionally.
• In another pot, heat water for pasta and add salt. Once water is boiling add pasta and cook until al'dente.
• Once pasta is al'dente, slowly add to tomatoe mixture, coating all pasta. Once all coated, add 1/2 cup of the pasta water to the pan, along with the shrimp. Stir mixture, replace lid and let cook for 15-20 min (stirring occasionally) until shrimp are cooked.
• Serve springled with Parmigiano Cheese.

DIABLO SHRIMP SAUTE

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the linguine at a boil, stirring occasionally, until the pasta is cooked through yet firm to the bite, about 11 minutes; drain.
• Melt butter in a large skillet over medium heat. Cook and stir onion and jalapeno pepper in melted butter until tender, about 3 minutes. Add shrimp, tomatoes, and garlic; cook and stir until shrimp are opaque, about 2 minutes more. Pour white wine and lemon juice over shrimp mixture; continue cooking until the sauce thickens, 3 to 5 minutes. Serve over cooked linguine.

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.

THE PASTA FACTORY'S SHRIMP AL DIABLO RECIPE

Steps:

• Heat the oil in a skillet over medium-high heat. Add the garlic and cook until fragrant, 2 minutes. Add the shrimp, oregano, basil and pepper flakes and cook, stirring occasionally, until the shrimp turns pink, 4 to 5 minutes. Add the marinara sauce and wine and simmer until it thickens a little, 3 to 4 minutes. Meanwhile, cook the pasta in boiling salted water according to package directions, then drain. Divide the pasta among serving dishes and top with the shrimp sauce. This recipe yields 6 servings. Each serving: 610 calories; 1,167 mg sodium; 369 mg cholesterol; 18 grams fat; 3 grams saturated fat; 49 grams carbohydrates; 48 grams protein; 5.12 grams fiber.