Best Shrimp Fra Diavolo Recipes

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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.

CHEF JOHN'S SHRIMP FRA DIAVOLO



Chef John's Shrimp Fra Diavolo image

This recipe features the devilishly delicious shrimp fra diavolo, or 'shrimp brother devil' if we are being literal for comic effect. It's really good and turns any pile of pasta or rice into a memorable meal. Some people like to add a little lemon, but I don't think it needs it unless your wine is too sweet.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 4

Number Of Ingredients 12

1 pound extra large shrimp (16-20), peeled and deveined, tail left on
2 tablespoons olive oil, or more as needed
1 teaspoon red pepper flakes, or to taste
1 teaspoon salt, or to taste
1 pinch Aleppo pepper flakes, or to taste
½ yellow onion, sliced
3 cloves garlic, minced
½ teaspoon dried oregano
1 cup white wine
1 ½ cups canned crushed tomatoes (such as San Marzano)
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons thinly sliced fresh basil leaves

Steps:

  • Combine shrimp, olive oil, red pepper flakes, salt, and Aleppo pepper flakes in a bowl; toss to coat shrimp completely in oil and spices.
  • Heat a large skillet over high heat until very hot. Cook shrimp in a single layer until browned on one side, about 2 minutes. Turn shrimp and cook until browned on the other side, about 1 minute more. Transfer shrimp to a bowl.
  • Heat the same skillet over medium heat. Cook and stir onion with a pinch of salt in hot skillet until onions are slightly golden and just becoming translucent; 2 to 4 minutes. Add garlic and oregano to onion; cook and stir until fragrant, 15 to 30 seconds.
  • Pour white wine into onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; add crushed tomatoes and lower heat to medium-low. Cook and stir until tomato mixture thickens and flavors blend, 10 to 15 minutes.
  • Return shrimp to skillet along with any accumulated juices in the bowl. Cook until shrimp are reheated, 2 to 4 minutes. Stir parsley and basil into sauce and season with salt, red pepper flakes, and Aleppo pepper flakes.

Nutrition Facts : Calories 247.2 calories, Carbohydrate 12.5 g, Cholesterol 172.6 mg, Fat 8.2 g, Fiber 2.7 g, Protein 20.8 g, SaturatedFat 1.3 g, Sodium 906.6 mg, Sugar 2 g

EASY SHRIMP FRA DIAVOLO



Easy Shrimp Fra Diavolo image

A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese.

Provided by Brian Genest

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 14

1 pound large shrimp, peeled and deveined
2 tablespoons red pepper flakes
1 tablespoon lemon juice
1 teaspoon salt
3 vine-ripe tomatoes, seeded
1 tablespoon butter, or to taste
1 cup dry white wine
olive oil
½ white onion, finely chopped
2 cloves garlic, minced
3 plum tomatoes, finely chopped
2 tablespoons dried basil
1 tablespoon dried parsley
1 tablespoon dried oregano

Steps:

  • Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
  • Pulse vine tomatoes in a blender until smooth.
  • Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
  • Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
  • Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 13.8 g, Cholesterol 180.2 mg, Fat 8.5 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 2.8 g, Sodium 815.6 mg, Sugar 5.9 g

SPINACH AND SHRIMP FRA DIAVOLO



Spinach and Shrimp Fra Diavolo image

This quick shrimp fra diavolo is spicy, garlicky, saucy and loaded with delicious shrimp. Plus, with the addition of spinach, you're also getting a serving of veggies. When you need a perfect low-fat weeknight meal that is easy to pull together, this is it. You can substitute arugula or kale for the spinach if you'd like. -Julie Peterson, Crofton, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons olive oil
1 medium onion, chopped
5 garlic cloves, minced
1/2 to 1 teaspoon crushed red pepper flakes
1 cup dry white wine
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil or 1 tablespoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
3 cups finely chopped fresh spinach
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes., Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.

Nutrition Facts : Calories 235 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 727mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges

SHRIMP & LINGUINE FRA DIAVOLO



Shrimp & Linguine Fra Diavolo image

Provided by Ina Garten

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons unsalted butter, divided
1/3 cup panko (Japanese bread flakes)
8 tablespoons chopped fresh parsley, divided
Kosher salt and freshly ground black pepper
1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
2 tablespoons good olive oil
2 cups thinly sliced red onion (1 large)
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
2/3 cup dry white wine, such as Pinot Grigio
Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao's
1 pound linguine, such as De Cecco

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 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 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 Geoffrey Zakarian

Time 40m

Yield 4 servings

Number Of Ingredients 26

3 tablespoons olive oil
1 pound jumbo or U-12 shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 teaspoon red chile flakes
3 cloves garlic, thinly sliced
1/2 serrano chile, seeded and finely minced
1/4 cup limoncello or sambuca
1/4 cup white wine
2 cups crushed San Marzano tomatoes
1/2 cup grated Parmigiano-Reggiano
1 tablespoon fresh parsley leaves, finely minced
1 teaspoon fresh basil leaves, finely minced
1 teaspoon fresh oregano leaves, finely minced
2 tablespoons extra-virgin olive oil
1 tablespoon butter
Zest and juice of 1 lemon
Garlic Bread, recipe follows
1 baguette, split lengthwise
4 tablespoons butter, melted
4 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and minced
1 shallot, minced
Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley
1 teaspoon chile flakes, optional

Steps:

  • In a large saute pan, heat the olive oil over medium-high heat. Sprinkle the shrimp with a generous pinch each salt and pepper, and then sear on both sides, about 2 minutes on each side. Add the chile flakes, garlic and serrano chile. Remove from the heat, add the limoncello, and then flambe. Add the white wine and tomatoes and cook the sauce until it reduces by half, about 5 minutes.
  • Finish with the grated cheese, parsley, basil and oregano. Then swirl in the extra-virgin olive oil and butter, and season with the lemon zest and juice. Serve immediately with Garlic Bread.
  • Preheat the oven to 400 degrees F.
  • Lightly toast the baguette cut-side up in the oven, 4 minutes.
  • Combine the butter, olive oil, garlic, shallots and some salt and pepper in a bowl, and stir to mix. Slather the mixture generously on the cut side of the toasted baguette. Sprinkle the cheese, parsley and chile flakes if using evenly over one side of the baguette. Top with the other side and wrap in foil. Warm in the oven until the cheese is melted. Cut into 3-inch slices and serve warm.

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 FRA DIAVOLO



Shrimp Fra Diavolo image

A simple and spicy dish that will impress your friends. Save time by buying shrimp that's already cooked and peeled.

Provided by Margaret Rolfe

Categories     Main Dish Recipes     Pasta     Shrimp

Yield 8

Number Of Ingredients 7

1 (16 ounce) package linguini pasta
1 pound cooked and peeled shrimp
8 cloves crushed garlic
2 (14.5 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes with garlic
2 teaspoons crushed red pepper flakes
2 fluid ounces red wine

Steps:

  • Peel and cook shrimp if necessary, and place in a bowl of cold water.
  • Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan. Simmer over low heat for 30 minutes, stirring occasionally.
  • While sauce is simmering, cook linguini according to package directions. When pasta is almost done, drain shrimp and place in the bottom of a large colander. Drain the pasta over the shrimp. Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce. Serve remaining sauce on the side.

Nutrition Facts : Calories 339.4 calories, Carbohydrate 54 g, Cholesterol 114.9 mg, Fat 2.4 g, Fiber 3.6 g, Protein 24.2 g, SaturatedFat 0.3 g, Sodium 795 mg, Sugar 5.2 g

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

I use this recipe to make both Shrimp Fra Diavolo and Lobster Fra Diavolo, just substitute the shrimp with Lobster meat. We usually serve it over linguine. If you like it hot just increase the red pepper flakes we always do!

Provided by Pumpkie

Categories     Lobster

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb large shrimp, peeled and deveined
1 teaspoon salt, plus more
salt, to taste
1 teaspoon dried crushed red pepper flakes
3 tablespoons good quality olive oil
1 medium onion, finely chopped
1 (14 1/2 ounce) can petite diced tomatoes in tomato puree
1 cup dry white wine
3 garlic cloves, minced
1/4 teaspoon dried oregano leaves
3 tablespoons chopped fresh flat leaf parsley
3 tablespoons chopped fresh basil

Steps:

  • In a large bowl, toss the shrimp with 1 teaspoon salt and the red pepper flakes.
  • In a large, heavy skillet, heat the oil over a medium high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.
  • Add the onion to the same skillet and saute until translucent, about 5 minutes.
  • Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.
  • Return the shrimp and any accumulated juices to the tomato mixture and toss to coat.
  • Remove from heat and stir in the parsley and basil.
  • Season with more salt to taste and serve over linquine or your favorite pasta.

SHRIMP FRA DIAVOLO WITH GRILLED BREAD



Shrimp Fra Diavolo with Grilled Bread image

Provided by Aaron McCargo Jr.

Time 37m

Yield 8 appetizer portions

Number Of Ingredients 14

1 pound U-24 shrimp, peeled and deveined, tail-on
Salt and freshly ground black pepper
4 tablespoons olive oil, divided
6 tablespoons chopped fresh cilantro, divided
6 tablespoons chopped fresh basil, divided
6 tablespoons chopped fresh oregano, divided
1/4 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes, divided
4 tablespoons minced garlic, divided
1 loaf desired bread, such as Italian, sliced
1 small red onion, finely chopped
1/2 cup red wine
1 (15-ounce) can crushed tomatoes
1 lemon, juiced

Steps:

  • Sprinkle the shrimp with salt and pepper. Add 2 tablespoons olive oil to a medium saute pan and cook the shrimp, turning halfway, until they turn pink, 3 to 4 minutes. Place the shrimp onto a plate to rest.
  • Preheat a grill pan. In a medium bowl, add 3 tablespoons each of cilantro, basil and oregano. Add the extra-virgin olive oil, 1/2 teaspoon red pepper flakes, 2 tablespoons garlic and a dash of salt and pepper. Mix together and brush the with the garlic oil. Grill the bread for 2 minutes on each side.
  • In a saute pan over medium heat, add the remaining 2 tablespoons olive oil and onions. Cook, stirring occasionally, until the onions begin to soften and is translucent, about 5 minutes. Add the remaining 2 tablespoons garlic and cook, stirring, 30 seconds longer. Add the remaining 1 teaspoon red pepper flakes and the remaining 3 tablespoons each cilantro, basil and oregano. Stir together and cook for a minute. Pull the pan away from the flame and add the wine. Return the pan back to the heat and stir in the crushed tomatoes. Season with salt and pepper and simmer for 3 to 5 minutes. Add the lemon juice. Mix in the reserved cooked shrimp. Serve with the grilled bread.

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Provided by Robert Farrar Capon

Categories     dinner, easy, quick, main course

Time 15m

Yield Four servings

Number Of Ingredients 10

1 pound fresh shrimp
2 cloves garlic, minced
4 tablespoons clarified butter
2 shallots chopped fine
1/4 cup Cognac
1 cup tomato puree
1 tablespoon dried tarragon, crumbled
1/2 teaspoon red pepper flakes, or as desired
4 tablespoons butter
Salt and pepper to taste

Steps:

  • Peel and devein shrimp and mix with minced garlic.
  • Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they become opaque (about 1 minute). Remove shrimp to the serving dish and reserve.
  • Add shallots to skillet and saute 1 minute without browning. Remove skillet from the stove and add Cognac. Return skillet to stove and flame Cognac carefully. (Alternatively, boil the Cognac to evaporate the alcohol, about 1 minute.) Add tomato puree and bring to the boil. Add tarragon, red pepper flakes and butter. Stir until butter is melted and incorporated into the sauce. Season to taste with salt and pepper.
  • Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 26 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 16 grams, Sodium 761 milligrams, Sugar 5 grams, TransFat 0 grams

WEIGHT WATCHER'S LOBSTER AND SHRIMP FRA DIAVOLO



Weight Watcher's Lobster and Shrimp Fra Diavolo image

This was in the Nov-Dec 2006 WW magazine. Points are 5 for 1/2 cup linguine with 2/3 cup shrimp and lobster sauce

Provided by TXOLDHAM

Categories     Lobster

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 lb fresh linguine
4 teaspoons extra virgin olive oil
1/2 lb large shrimp, peeled and deveined
1/2 lb lobster meat, cooked, cut into bite-size pieces
3 garlic cloves, minced
1/2 teaspoon thyme
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can crushed tomatoes
1/4 cup tomato paste

Steps:

  • Cook linguine according to package directions, omitting salt if desired. Drain and transfer to serving bowl.
  • Heat 2 teaspoons of oil in a large non-stick skillet over medium-high heat. Add shrimp and cook just until opaque in the center. (1-1/2 to 2 minutes per side)Transfer to a plate.
  • Heat 1 teaspoon of the oil in the same pan and add the lobster pieces, stirring frequently until just heated through. Transfer to the plate with the shrimp.
  • Heat remaining 1 teaspoon of oil in the skillet over medium heat. Add the garlic, thyme and crushed red pepper. Cook, stirring constantly until fragrant, about 30 seconds. Stir in the tomatoes and tomato paste and cook until slightly thickened.
  • Return shrimp and lobster to the skillet and cook stirring frequently tunil heated through.
  • Serve at once over linguine.

Nutrition Facts : Calories 238.7, Fat 5, SaturatedFat 0.8, Cholesterol 121.2, Sodium 411.5, Carbohydrate 28.1, Fiber 1.5, Sugar 3.9, Protein 20.2

CI SHRIMP FRA DIAVOLO



CI Shrimp Fra Diavolo image

Entered for safe-keeping, as shrimp fra diavolo is one of my favorite dishes. This was published in the January/February 2014 Cook's Illustrated magazine. It's different from the other recipes posted on this site for its recommendation to brown the shrimp shells with the juice from the canned tomatoes, then de-glazing with dry white wine. Don't omit the anchovy fillets; they give a "je ne sais quoi" depth to the sauce, but they won't overwhelm you. Serve with a salad and crusty bread or over spaghetti.

Provided by KateL

Categories     Vegetable

Time 48m

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 lbs large shrimp (26-30 count per pound, peeled and deveined, shells reserved)
1/2 teaspoon salt (if shrimp have not been treated with salt already)
1 (28 ounce) can whole canned tomatoes
1 tablespoon vegetable oil, for browning shrimp shells
1 cup dry white wine
2 tablespoons vegetable oil, for browning garlic and anchovies
4 garlic cloves, minced
1/2-1 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon salt (if shrimp had been treated with salt when packaged)
2 anchovy fillets, rinsed, patted dry, and minced
1/4 cup fresh basil, chopped
1/4 cup fresh Italian parsley, chopped
1 1/2 teaspoons pepperoncini peppers, minced
1 teaspoon pepperoncini juice (from pepperoncini peppers)
salt, to taste
2 tablespoons extra virgin olive oil

Steps:

  • Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3. Check the ingredients listing on the shrimp bag. If shrimp have been treated with salt, go directly to Step 2. Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11.
  • Pour tomatoes into a colander set over a large bowl. Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula. Stir briefly to release juice. Transfer drained tomatoes to small bowl, until Step 9. RESERVE TOMATO JUICE for Step 5. DO NOT WASH COLANDER.
  • In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes. Remove skillet from heat and carefully add wine.
  • When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2-4 minutes.
  • Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes.
  • Pour contents of skillet into colander set over bowl. Discard shells and RESERVE LIQUID for Step 10. Wipe out skillet with paper towels.
  • Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano. (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt. If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.) Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes.
  • Add anchovies and stir until fragrant, about 30 seconds.
  • Remove skillet from heat. Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed.
  • Return skillet to heat and stir in reserved tomato juice from Step 6. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
  • Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes.
  • Remove pan from heat. Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste.
  • Drizzle with extra-virgin olive oil and serve.

Nutrition Facts : Calories 243.4, Fat 12.8, SaturatedFat 1.7, Cholesterol 144.4, Sodium 1186, Carbohydrate 8.4, Fiber 1.6, Sugar 3.6, Protein 17.2

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.

SHRIMP FRA DIAVOLO



SHRIMP FRA DIAVOLO image

Categories     Pasta     Shellfish     Sauté     Dinner

Yield 4

Number Of Ingredients 12

5 Tbs EVOO
1 Med Onion Chopped
3 Large garlic cloves, minced
1 Tbs Fresh Oregano, chopped
1/2 cup dry white wine
1 28oz can plum tomatoes, crushed by hand
1 tsp. Hot pepper flakes
1 lb linguine
2 lbs fresh shrimp
salt/pepper to taste
1 Tbs chopped parskey
Basil

Steps:

  • 1. Saute onion until it softens and colors. Stir in garlic and cook for 30-60 seconds. Add oregano and wine and cook over high heat to reduce the wine by 1/3. 2. Add the tomatoes to the onion mix. Add the hot pepper to taste. Cook over medium heat to reduce and thicken mixture, 15-20 minutes. 3. Add the shrimp to the sauce and cook for 2-3 minutes, until the shrimp is cooked but still tender. Season with salt and pepper. 4. Serve oveer the linguine and sprinkle with chopped parsley.

SHRIMP FRA DIAVOLO FOR TWO (COOK'S COUNTRY)



Shrimp Fra Diavolo for Two (Cook's Country) image

The anchovy is a must. Freeze the remaining anchovies and just scrape out what you need for your next use. Oh, and the fresh herbs recommended are a must.

Provided by gailanng

Categories     European

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

3/4 lb large shrimp, peeled and deveined, shells reserved (26 to 30 count per pound)
salt
1 (14 ounce) can whole canned tomatoes (San Marzano recommended)
4 1/2 teaspoons vegetable oil
1/2 cup dry white wine
2 garlic cloves, minced
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1 anchovy fillet, rinsed, patted dry, and minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
3/4 teaspoon minced pepperoncini pepper, plus
1/2 teaspoon brine
1 tablespoon extra virgin olive oil

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.

Nutrition Facts : Calories 364.4, Fat 19.2, SaturatedFat 2.5, Cholesterol 216.6, Sodium 1343, Carbohydrate 12.7, Fiber 2.4, Sugar 5.5, Protein 25.8

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

I'm no gourmet chef but this was out of this world delicious. It's from "Everyday Italian" cookbook. It can be served with Pasta or by itself.

Provided by HealthNut 2

Categories     European

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb large shrimp, peeled and deveined
1/2 teaspoon kosher salt (or sea)
1/2-1 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil, divided use
1 medium onion, finely chopped
2 medium garlic cloves, minced
1/3 cup dry white wine
1/2 cup clam broth or 1/2 cup juice
1 (14 1/2 ounce) can tomatoes seasoned with basil garlic & oregano, undrained
1/2 teaspoon dried oregano, crushed
2 tablespoons finely chopped Italian parsley, divided use
3 tablespoons chopped fresh basil, divided use

Steps:

  • In medium bowl,toss shrimp with salt and 1/2 teaspoon crushed red pepper.
  • In a 10 inch skillet,heat 1 tablespoon olive oil over medium-high heat. Add half of shrimp and saute until almost cooked through. Remove from pan. Repeat with another tablespoon oil and remaining shrimp. Remove pan from shrimp and set aside.
  • Heat remaining tablespoon olive oil in skillet,reducing heat to medium. Add onion and saute 4 minutes,then add garlic and saute 2 minutes. Pour wine into pan,bring to boil and cook 2 minutes. Then add clam broth, undrained tomatoes,dried oregano and half of parsley and basil. Stir about 2 minutes until shrimp is cooked through. Taste and add a little more crushed pepper if needed or desired.

Nutrition Facts : Calories 242.6, Fat 12.2, SaturatedFat 1.8, Cholesterol 173.7, Sodium 454.3, Carbohydrate 5.2, Fiber 0.6, Sugar 1.4, Protein 23.7

SHRIMP FRA DIAVOLO



Shrimp Fra Diavolo image

Fra Diavolo is a spicy tomato-based Italian sauce used most often for pasta and seafood. 'Fra Diavolo' is Italian for "devil monk", indicating the spicy tone of the sauce. Here the Fra Diavolo base adds a slight kick to fresh shrimp, creating a delicious dish with a hint of heat. It's a fairly complete main dish as written. But...

Provided by Vickie Parks

Categories     Seafood

Time 35m

Number Of Ingredients 13

1 lb large shrimp, peeled and de-veined
1 tsp lemon juice, fresh-squeezed
1 tsp salt
1 1/2 tsp crushed red pepper flakes
4 Tbsp olive oil, divided
1 medium onion, sliced
1 (14.5oz) can(s) diced tomatoes (do not drain)
1 cup dry white wine
3 clove garlic, minced
1 tsp dried oregano leaves
3 Tbsp fresh flat-leaf italian parsley, chopped
3 Tbsp fresh basil leaves, chopped
1 medium lemon, cut into 4 wedges (optional garnish)

Steps:

  • 1. Toss the shrimp in a medium bowl with lemon juice, salt and red pepper flakes.
  • 2. Heat 3 tablespoons olive oil in a heavy large skillet over medium-high heat. Add the shrimp and sauté for about a minute. Toss shrimp, and continue cooking until just cooked through, about 1 to 2 minutes more. Transfer the shrimp to a large plate; set aside.
  • 3. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and sauté until translucent, about 5 minutes.
  • 4. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
  • 5. 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 additional salt if desired. Garnish each serving with a lemon wedge, and serve immediately.

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