Shrimp Fra Diavolo Food

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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

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.

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

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 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.

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

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 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.

GIA SHRIMP FRA DIAVOLO



Gia Shrimp Fra Diavolo image

Recipe courtesy of Giada De Laurentiis of Food Network. There's another recipe similar yet different from a cookbook. This was from a recent showing of "Everyday Italian". We all thoroughly enjoyed the dish and served a side of spaghetti with olive oil, parmesan cheese and seasonings and a green salad.

Provided by Southern Lady

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb large shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon crushed red pepper flakes
5 tablespoons olive oil, divided
1 medium onion, sliced
14 1/2 ounces diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoons fresh parsley
3 tablespoons fresh basil leaves, chopped (1/2 to 1 tsp dried Basil)

Steps:

  • Toss the shrimp in a medium bowl with 1 tsp Salt and Red Pepper Flakes.
  • Heat 3 Tb of Oil in a heavy large skillet over medium-high heat. Add Shrimp and saute for about one minute, toss and continue cooking until just cooked through, about 1-2 minutes. Transfer Shrimp to a plate and set aside.
  • Add the Onion to same skillet along with 1-2 Tbs. Olive Oil and saute until translucent, about 5 minutes.
  • Add the Tomatoes with their juices, Garlic, Wine, and Oregano. Simmer until Sauce thickens slightly, about 10 minutes.
  • Return the Shrimp to the Tomato Mixture, toss to coat, and cook about 1 minute so the flavors meld together.
  • Stir in Parsley and Basil and season with more Salt to taste.

Nutrition Facts : Calories 313.4, Fat 18.3, SaturatedFat 2.5, Cholesterol 143.2, Sodium 1236.6, Carbohydrate 10.3, Fiber 2, Sugar 4.6, Protein 17

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

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

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.

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