Shrimp Linguine Fra Diavolo Food

SHRIMP FRA DIAVOLO

Steps:

• Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
• Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
• In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
• Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
• Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

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.

SHRIMP LINGUINE

Steps:

• Cook pasta until al dente according to package directions.
• While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
• Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.

SEAFOOD LINGUINE FRA DIAVOLO

Steps:

• Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
• As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
• Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic 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 briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

SHRIMP FRA DIAVOLO

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
• Add the remaining 3 tablespoons olive oil to the skillet, then add the garlic, anchovies and red pepper flakes; cook, stirring, until the garlic is soft, about 1 minute. Add the tomatoes with their juices, the wine, oregano and 1 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 15 minutes.
• Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
• Add the parsley, pasta and shrimp to the sauce along with any collected juices from the plate and toss to combine. Stir in some of the reserved cooking water to loosen the sauce. Season with salt. Divide among shallow bowls and drizzle with olive oil; top with red pepper flakes, if desired.

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.

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 & LINGUINI FRA DIAVOLO

Steps:

• Heat water to boiling. Salt, and add linguini. Stir.
• Cook for 4 minutes.
• After starting the pasta, heat olive oil and onions in large pan.
• Cook until the onions are translucent and slightly browned, about 4 minutes.
• Strain pasta - reserving 1 cup of the pasta water.
• Add garlic to the onions and saute for about 30 seconds.
• Add red pepper flakes, stir about 10 seconds.
• Add tomato sauce and tomato paste.
• Cook for about 5 minute - until the sauce has reduced some.
• Add shrimp and cook about 2 1/2 minutes.
• Add pasta and reserved cup of pasta water and mix together.
• Cook for about 4 min until pasta is aldente.
• Grate fresh parmesean over the top of the dish and serve.
• Enjoy!