Shrimp Linguini Fra Diavolo Food

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SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

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



Shrimp Fra Diavolo image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound medium shrimp, peeled and deveined
5 cloves garlic, thinly sliced
2 to 4 anchovy fillets, chopped
1 teaspoon red pepper flakes, plus more for topping
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1/2 cup dry white wine
3 sprigs oregano, leaves stripped and roughly chopped
Kosher salt
12 ounces bucatini or linguine
1/2 cup fresh parsley or basil leaves, roughly chopped

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.

Nutrition Facts : Calories 630, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 174 milligrams, Sodium 765 milligrams, Carbohydrate 74 grams, Fiber 7 grams, Protein 37 grams

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
10 ounces spaghetti
3/4 pound peeled and deveined medium shrimp
Freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
3 cloves garlic, thinly sliced
1 Fresno chile pepper, seeded and thinly sliced
1 tablespoon fresh oregano, chopped if large, plus more for topping
1 15-ounce can cherry tomatoes
3/4 cup fresh basil, torn

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, season the shrimp with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, then add the shrimp in a single layer. Cook, turning halfway through, until the shrimp are curled and just cooked through, 2 to 3 minutes. Remove the shrimp to a bowl.
  • Reduce the heat to medium and add the remaining 2 tablespoons olive oil, the garlic and Fresno pepper to the skillet; cook, stirring, until the garlic is golden, about 1 minute. Add the oregano and cook until softened. Add the tomatoes and 1 cup water and bring to a simmer. Cook until the tomatoes burst and the sauce is reduced by half, about 10 minutes.
  • Add the shrimp, pasta and 1/2 cup cooking water to the sauce. Cook, tossing, until the shrimp are hot and the pasta is coated, 1 to 2 minutes, adding more cooking water as needed to loosen. Season with salt and pepper and stir in the basil.
  • Divide the pasta and shrimp among bowls. Sprinkle with more oregano and drizzle with olive oil.

Nutrition Facts : Calories 490, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 107 milligrams, Sodium 671 milligrams, Carbohydrate 60 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams

SHRIMP AND LINGUINE FRA DIAVOLO



Shrimp and Linguine Fra Diavolo image

Provided by Food Network

Categories     main-dish

Time 42m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
2 to 3 teaspoons crushed red pepper flakes
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
1 teaspoon salt, plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional

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 AND LINGUINE FRA DIAVOLO BY EMERIL



Shrimp and Linguine Fra Diavolo by Emeril image

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

1 lb linguine
6 tablespoons extra-virgin olive oil
1 cup small diced onion
3 tablespoons minced garlic
2 -3 teaspoons crushed red pepper flakes
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 lbs shrimp, peeled and deveined with tails removed
1 teaspoon salt, plus more for pasta water
2 tablespoons chopped fresh parsley leaves
1/2 cup grated parmesan cheese

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 & LINGUINI FRA DIAVOLO



Shrimp & Linguini Fra Diavolo image

Spicy recipe sure to please. This version is spicy. Not too much, not too little. My family loves it! I've altered this recipe from a recipe I tried from Food Network.

Provided by Katchick

Categories     Spicy

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

12 ounces packaged linguine
6 tablespoons extra virgin olive oil
1 cup finely chopped onion
3 tablespoons minced garlic
2 teaspoons crushed red pepper flakes
15 ounces tomato sauce
2 tablespoons tomato paste
2 lbs raw shrimp (61/70 ct. , peeled and deveined)
1 teaspoon salt
1/2 cup fresh grated parmesan cheese

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!

SEAFOOD LINGUINE FRA DIAVOLO



Seafood Linguine Fra Diavolo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 24

6 tablespoons extra-virgin olive oil, divided
2 sliced red jalapenos
3/4 pound medium shrimp, peeled and deveined
1 tablespoon Essence, divided, recipe follows
1 cup small diced onion
2 tablespoons minced garlic
2 1/2 teaspoons crushed red pepper flakes, or to taste
2 cups canned tomato sauce
2 tablespoons, plus 1 1/4 teaspoons salt, divided
1 pound linguine
2 tablespoons tomato paste
12 littleneck clams, scrubbed
1/2 pound mussels, scrubbed and de-bearded
1/2 pound calamari, bodies diced into rings, with the tentacles
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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 WITH LINGUINE



Shrimp Fra Diavolo With Linguine image

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

1 lb medium shrimp, peeled and deveined (31-35 per pound)
1 teaspoon crushed red pepper flakes
6 tablespoons extra virgin olive oil
1 1/2 tablespoons salt
1/4 cup cognac or 1/4 cup brandy
1/4 cup minced garlic
1/2 teaspoon sugar
1 (28 ounce) can diced tomatoes, drained
1 cup dry white wine
1 lb linguine
1/4 cup fresh minced parsley

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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