SEAFOOD FRA DIAVOLO
Spicy marinara sauce with fresh seafood.
Provided by Jessica Formicola
Categories Main Course Main Dish
Time 3h30m
Number Of Ingredients 12
Steps:
- In a large Dutch oven or large pot, heat olive oil over medium-high heat. Saute garlic and onions until soft, stirring continuously, approximately 10 minutes.
- Add tomato puree through Italian seasoning, stir well. Reduce heat to the lowest setting and simmer for 2 hours, stirring sporadically.
- Thirty minutes before serving, stir in sugar. Ten minutes before serving, stir in shrimp and squid. The heat from the sauce will cook seafood.
- Serve sauce over pasta of choice and enjoy your Seafood Fra Diavolo!
Nutrition Facts : Calories 454 kcal, Carbohydrate 43 g, Protein 35 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 417 mg, Sodium 1320 mg, Fiber 4 g, Sugar 32 g, ServingSize 1 serving
FRA DIAVOLO SAUCE WITH PASTA
Steps:
- In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, 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 and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops 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.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g
7 FISHES FRA DIAVOLO PASTA
Nothing says Christmas Eve to me like the Feast of the Seven Fishes. This Italian-American tradition is something I look forward to every year because it means that all of my family gathers around one table to crack shellfish, drink wine and laugh until Santa comes to town. My Nonna Marianna would spend days preparing for this meal, all the while teaching me to make her shellfish pasta, olive salads with calamari, stuffed squid, fried fish, and baccala folded into creamy risotto. While all of these dishes are incredible, I wanted to create a scaled-down version of this meal that still honors the Seven Fishes tradition. My family loves to spice it up, hence the inclusion of crushed red pepper to make this fra diavolo in style. Feel free to mix up the seafood to your family's favorites!
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until fragrant. Pour in the panko and shake into an even layer. Sprinkle in the lemon zest and 1/4 teaspoon each salt and black pepper. Cook, stirring occasionally, until toasted and golden brown, 4 to 5 minutes. Scrape the breadcrumbs into a bowl. Stir in the parsley and set aside for plating. Reserve the skillet.
- While the breadcrumbs are cooking, place a large saucepan over medium heat. Add 1 tablespoon of the remaining olive oil and heat until fragrant. Add the shallot and cook, stirring often, until softened, about 2 minutes. Add in the garlic and crushed red pepper. Cook, stirring, just until fragrant, about 30 seconds. Stir in the anchovy paste and fry, stirring, for 1 minute more. Increase the heat to medium high. Add 1 cup of the white wine and cook, scraping the bottom of the pan with a wooden spoon. Add the clams, cover and steam for 2 minutes. Add the mussels, cover again and steam just until the shellfish open, 2 to 3 minutes. Remove the cooked shellfish to a medium bowl with a slotted spoon and set aside for plating. Reduce the heat to medium and add the tomato puree to the pan. Use the remaining 1/4 cup white wine to swish around any tomato puree clinging to the can (just like Nonna would). Add it to the sauce, along with the dried oregano. Simmer, stirring occasionally, until fragrant and slightly thickened, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions for al dente.
- While the pasta cooks, sprinkle salt and black pepper on all sides of the scallops, shrimp and halibut. Place the reserved skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut and scallops, spacing them apart (so they sear, rather than steam). Cook, without disturbing, until deeply golden brown, about 3 minutes. Flip the scallops and cook the other side for 1 minute. Remove to a plate and set aside. Flip the halibut and cook until seared on both sides, 3 to 4 minutes. Add the shrimp to the skillet, spacing them around the halibut, and cook until the shrimp are opaque and lightly seared, about 2 minutes per side. Remove the skillet from the heat and squeeze the lemon juice over the shrimp and halibut. Remove to the plate and set aside.
- To finish the sauce, add the calamari and simmer for 1 minute over medium heat. Lift the pasta with tongs from the boiling water into the sauce. Toss until evenly coated. Add the cooked shellfish and any liquid that collected in the bowl. Toss to thoroughly combine.
- To serve, plate the pasta first. Sprinkle generously with the breadcrumbs. Top with the seared scallops, shrimp and halibut. Serve immediately.
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
More about "spicy tuna pasta with creamy fra diavolo sauce food"
SPICY TUNA RECIPES
From allrecipes.com
SPICY CREAMY DIAVOLO SAUCE | HOT SAUCE BY FARTLEY FARMS
From fartleyfarms.com
SPICY TUNA RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
FRA DIAVOLO SAUCE - CHILI PEPPER MADNESS
From chilipeppermadness.com
5/5 (8)Category Main Course, SauceCuisine American, ItalianCalories 111 per serving
- Heat the oil in a large pan to medium heat. Add the onion and red pepper. Cook them down for 5 minutes to soften.
- Add the crushed tomatoes with their juices, red chili flakes, white wine, oregano and salt and pepper to taste.
9 GEMELLI PASTA RECIPES
From allrecipes.com
- Baked Asparagus and Mushroom Pasta. View Recipe. In this vegetarian dish, classic Mediterranean flavor meets American-style comfort food. Gemelli is the perfect vehicle for soaking up the rich, cheesy sauce.
- Gemelli Pasta with Roasted Pumpkin and Pancetta. View Recipe. The secret to this autumnal pasta dish is to first roast the pumpkin to bring out its sweet flavor that pairs well with salty pancetta.
- Pasta and Peas. View Recipe. In this six-ingredient recipe, gemelli pasta is tossed with olive oil, green onions, peas, and basil, but you can easily add or substitute using whatever vegetables you have on hand.
- Not Your Mom's Mac and Cheese. View Recipe. Four different cheeses, ground beef, and gemelli pasta are combined in this elevated comfort food dish and baked with a cheesy bread crumb topping.
- Lemon Chicken Skillet. View Recipe. Here's a 30-minute dinner you'll want to add to your regular rotation: Gemelli pasta is tossed in a creamy lemon sauce along with chicken and mushrooms.
- Easy Pesto Chicken Skillet. View Recipe. Recipe creator and Allrecipes Allstar thedailygourmet describes this as, "... a tasty budget meal that incorporates a handful of ingredients found in your pantry."
- Spicy Tuna Pasta with Creamy Fra Diavolo Sauce. View Recipe. A red pepper and tomato-based sauce is tossed with flaky tuna, fried garlic, fresh herbs, and cream and served over gemelli pasta.
- Creamy Chicken and Tomatillo Verde Pasta. View Recipe. Using just gemelli pasta, queso blanco cheese sauce, tomatillo sauce, cooked chicken, and Parmesan cheese, you can create a flavorful weeknight meal in under 30 minutes.
- Creamy Gemelli Pasta with Shrimp and Spring Vegetables. View Recipe. Try pairing this springtime pasta dish with a crisp white wine such as Sauvignon Blanc, Pinot Grigio, or Sancerre, as recipe creator KimK suggests.
- More Pasta Inspiration: Pictured: Penne with Spicy Vodka Tomato Cream Sauce. 27 Types of Pasta and Their Uses. The 30 Best Pasta Recipes to Have in Your Arsenal.
CREAMY SHRIMP DIABLO RECIPE - MASHED.COM
From mashed.com
10 BEST SPICY TUNA PASTA RECIPES | YUMMLY
From yummly.com
SHRIMP FRA DIAVOLO (SHRIMP AND PASTA WITH SPICY TOMATO SAUCE) …
From seriouseats.com
PASTA WITH TUNA CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE | RECIPE | SPICY …
From pinterest.com
SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE | RECIPE | EASY …
From pinterest.com
SHRIMP FRA DIAVOLO RECIPE (WITH SPICY TOMATO SAUCE) | KITCHN
From thekitchn.com
BEST SHRIMP FRA DIAVOLO (20 MINUTS) | THE MEDITERRANEAN …
From themediterraneandish.com
SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE
From winkybabe.com
FRA DIAVOLO SAUCE (SPICY TOMATO SAUCE) - CHAMPAGNE TASTES®
From champagne-tastes.com
SPICY TUNA PASTA WITH CREAMY FRA DIAVOLO SAUCE - EASY COOK FIND
From easycookfind.com
E-NEWS 邏 9 GEMELLI PASTA RECIPES - VALACR.DYNU.NET
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love