Best Shrimp Diablo W Fettuccine Recipes

SHRIMP & LINGUINE FRA DIAVOLO

Steps:

• Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
• Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
• Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.

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.

DIABLO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair at a boil, stirring occasionally, until cooked through yet firm to the bite, 4 to 5 minutes; drain.
• Melt butter in a large skillet over medium-low heat. Stir olive oil, jalapeno pepper, and red pepper flakes into the melted butter; cook until the flavors of the peppers infuse into the butter mixture, about 10 minutes. Remove and discard the jalapeno slices if desired; they will make this dish really hot if you leave them in. Stir white wine into the butter mixture; cook another 5 minutes. Add shrimp and capers. Increase heat to medium; cook and stir the shrimp until they are bright pink on the outside and no longer transparent in the center, about 5 minutes. Add drained pasta to the shrimp mixture; toss to coat. Top with Parmesan cheese to serve.

SPAGHETTI DIABLO WITH SHRIMP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Cook and stir green bell pepper, yellow bell pepper, onion, and garlic in hot oil until tender, 5 to 7 minutes. Season the mixture with salt and pepper.
• Stir tomatoes, wine, 1/4 cup parsley, basil, oregano, and red pepper flakes into the bell pepper mixture; bring to a boil, reduce heat to low, and put a cover on the Dutch oven. Cook, stirring occasionally, until the tomatoes break down, about 2 hours.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until nearly cooked through, about 10 minutes; drain.
• Stir drained pasta and cooked shrimp into the tomato sauce; cook until the pasta is cooked completely through yet firm to the bite, 2 to 3 minutes more. Serve with remaining parsley and Pecorino-Romano cheese.

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.