Best Seafood Diablo With White Sauce And Tortellini Recipes

SHRIMP FRA DIABLO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

SHRIMP FRA DIAVOLO

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

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.

SEAFOOD DIABLO RECIPE - (3.8/5)

Steps:

• How to make it 1. Prepare linguine by boiling per directions on package 2. In a large skillet, heat olive oil on medium high add garlic to oil and brown 3. when garlic is browned, add the tomato paste, stirring in add red wine and stir in until well mixed 4. turn down heat to medium. 5. Mix in parsley, basil, cayenne, and marjoram. 6. add water to sauce, allow to return to bubble 7. add shrimp, scallops and crab meat thoroughly coating with sauce and cook about 5 minutes until scallops firm up 8. Drain pasta and toss into skillet. 9. Mix until well coated with sauce and place on a large plate 10. sprinkle on cheese 11. sprinkle on crushed red pepper to taste

SEAFOOD AND TORTELLINI IN CREAM SAUCE

Steps:

• 1. Cook tortellini according to package directions, drain and set aside. Meanwhile, melt half of the butter in pan and cook shrimp and diced onion, just until onions are tender and shrimp is pink. Remove shrimp & onions to a warm plate, reserving pan drippings.
• 2. Add more butter to pan, melt and add flour whisking until well blended with butter. Gradually pour in milk, whisking constantly. Add parmesan cheese, salt & pepper. Stir over medium heat until thick and bubbly.
• 3. Combine all ingredients in a pan except the colby-jack cheese. Mix thoroughly.
• 4. Sprinkle with colby jack and heat just until the cheese is melted. Serve with crusty garlic bread.

CREAMY SHRIMP TORTELLINI

Steps:

• In a skillet, saute the green pepper, red pepper, mushrooms, onion and garlic in butter until almost tender. Stir in the flour, garlic salt, basil and oregano until blended. Combine cream and wine; gradually stir into pepper mixture. Add bay leaf. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for about 8 minutes or until thickened, stirring several times., Meanwhile, cook tortellini in boiling water for about 5 minutes or until tender; drain. Cook shrimp in boiling water for 3 minutes or until they turn pink; drain. Discard bay leaf. Stir tortellini and shrimp into sauce.

SEAFOOD FRA-DIABLO

Steps:

• In a large high sided skillet over medium high heat, add tomato sauce, diced tomatoes, wine, garlic, Italian seasoning and crushed red pepper.
• heat until just starting to bubble, add mussels and clams, cook until they start to open.
• Lower temperature to medium and add shrimp and squid, cook 4-5 minutes until shrimp and squid cook,be careful not to over cook shrimp and squid to avoid them becoming chewy and not tender.
• serve over pasta and garnish with cheese or parsley and enjoy.