How To Make Shrimp Fra Diavolo
Shrimp Fra Diavolo is a spicy shrimp dish that can be served by itself or tossed over linguine. I kick up the spice in this video with Calabrese chili paste in addition to red pepper flakes. This Italian-American recipe can be made in about 30 minutes and is perfect for weeknights or anytime you crave a spicy shrimp recipe!
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Seafood Fra Diavolo Recipe
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Today I will show you my Mussels Fra Diavolo recipe. There is also a quick Salmon recipe I throw in there.
Things you'll need:
Mussels
Onions
Garlic
Olive Oil
Plum Tomato's
Parsley
Hot Pepper (Oh Yeah Babies)
Salt
Any Pasta desired (Linguine was used in video)
Seafood Fra Diavolo | The Devilishly Delicious Italian Seafood Dish
Seafood Fra Diavolo is a spicy Italian dish made with seafood, tomatoes, and chili peppers. The name fra diavolo means brother devil in Italian, and the dish is known for its fiery heat.
The traditional recipe for seafood fra diavolo calls for shrimp, clams, and mussels, but other seafood such as lobster, scallops, squid, or fish can also be used. The seafood is cooked in a sauce made from olive oil, garlic, tomatoes and chili peppers. The sauce is typically simmered for a short time until the seafood is cooked through, and the flavors have melded.
Seafood fra diavolo is typically served over pasta, such as spaghetti or linguine. The pasta helps to soak up the sauce and the seafood, and the combination of the spicy sauce and the creamy pasta is delicious.
Happy Cooking!
BrooklynBrothers recommendations on Amazon:
Ingredients for the Pomodoro Sauce:
• 6 lb. 7 oz. of Whole plum tomatoes
• ½ cup of olive oil
• 1 head of garlic (chopped)
• 12 fresh basil leaves
• Crushed red pepper flakes (1 tsp. or more)
• TBSP of salt
• ½ tsp. of black pepper
• ½ tsp. of salt
• ¼ tsp. black pepper
• 2 lbs. of Linguini
• 3 Lobster r
• 2 lbs. of Shrimp
• 2 dz. Clams
• 2 dz. Black Mussels
• ½ cup of white wine
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Shrimp Fra Diavolo @UhadmeatKitchen
In this short recipe video ALEXIA teaches you how to make her delicious Shrimp Fra Diavolo featuring some fine ingredients from The Pastene Company!
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Ina Garten's Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network
Ina adds sautéed onions, garlic and white wine to ready-made arrabbiata sauce for this deliciously spicy shrimp and pasta dish!
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Shrimp & Linguine Fra Diavolo
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 servings
Ingredients
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
Directions
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.
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Ina Garten's Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network