Best Seafood Fra Diavalo With Charred Garlic Bread Recipes

SHRIMP & SCALLOP FRA DIAVALO

Steps:

• Bring 4 quarts salted water to rolling boil, covered, in large stockpot. You will add your pasta to the water during the 8 minute simmer of the sauce (see below.).
• While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and 1 teaspoon salt in medium bowl. Add seafood to skillet and quickly toss for about 30 seconds. It will not be finished cooking, but you will finish it later. Remove from heat and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave a flame over skillet until cognac ignites; shake skillet until flames subside, transfer seafood to medium bowl, and set aside.
• Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 2 tablespoons olive oil and 5 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 1 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved seafood and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until seafood has heated through, about 1 minute longer. Off heat, stir in butter until melted.
• Meanwhile, while sauce simmers, add pasta to the boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty stockpot; add about 1/2 cup sauce (without seafood) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and seafood, and serve immediately with freshly grated Parmesan and a nice, crusty bread to soak up the sauce!

SHRIMP FRA DIAVOLO FOR TWO (COOK'S COUNTRY)

Steps:

• Toss shrimp with 1/4 teaspoon salt and set aside. Pour tomatoes in colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash out colander.
• Heat 1 1/2 teaspoons vegetable oil in 10-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 1 to 2 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return pan to heat and simmer until wine is reduced to about 2 tablespoons, 1 to 2 minutes. Add reserved tomato juice and simmer to meld flavors, 2 1/2 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels.
• Heat remaining 1 tablespoon vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 30 to 60 seconds. Add anchovy and stir until fragrant, about 15 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 2 1/2 minutes.
• Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently until they are just cooked through, 2 to 2 1/2 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil. Serve with fettuccini.