Firehouse Fra Diavilo Recipes

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FRA DIAVOLO SAUCE WITH LINGUINE



Fra Diavolo Sauce with Linguine image

A daring dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp, scallops, and mussels. Stir in a bit of parsley and serve over hot linguine.

Provided by Stephanie Duncan

Categories     Seafood     Shellfish     Mussels

Time 1h

Yield 8

Number Of Ingredients 12

6 cloves garlic, crushed
¼ cup olive oil, divided
6 cups canned whole tomatoes with juice, chopped
2 teaspoons red pepper flakes
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh basil
1 ½ teaspoons salt
1 (16 ounce) package linguine
½ pound small shrimp, peeled and deveined
½ pound bay scallops
½ pound mussels, cleaned and debearded
1 tablespoon chopped fresh parsley

Steps:

  • Heat crushed garlic and 2 tablespoons olive oil in a large saucepan over medium heat until garlic starts to sizzle. Stir in tomatoes, red pepper flakes, oregano, basil, and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes, stirring occasionally.
  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat 2 tablespoons olive oil in a large skillet over high heat. Stir in shrimp and scallops. Cook, stirring frequently, until shrimp turn pink, about 2 minutes. Remove from heat.
  • Stir shrimp, scallops, mussels, and parsley into tomato mixture. Cook until sauce begins to bubble and mussels open, about 7 minutes. Pour sauce over linguine and serve.

Nutrition Facts : Calories 364.3 calories, Carbohydrate 50.8 g, Cholesterol 64 mg, Fat 9 g, Fiber 4 g, Protein 22.3 g, SaturatedFat 1.3 g, Sodium 849.3 mg, Sugar 6.4 g

FRA DIAVOLO SAUCE WITH PASTA



Fra Diavolo Sauce With Pasta image

This sauce includes shrimp and scallops, best served with linguine pasta.

Provided by MARBALET

Categories     Seafood     Shellfish     Scallops

Time 1h

Yield 8

Number Of Ingredients 9

4 tablespoons olive oil, divided
6 cloves garlic, crushed
3 cups whole peeled tomatoes with liquid, chopped
1 ½ teaspoons salt
1 teaspoon crushed red pepper flakes
1 (16 ounce) package linguine pasta
8 ounces small shrimp, peeled and deveined
8 ounces bay scallops
1 tablespoon chopped fresh parsley

Steps:

  • In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp and scallops. Cook for about 2 minutes, stirring frequently, or until the shrimp turn pink. Add shrimp and scallops to the tomato mixture, and stir in the parsley. Cook for 3 to 4 minutes, or until the sauce just begins to bubble. Serve sauce over pasta.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 46.3 g, Cholesterol 51.8 mg, Fat 8.9 g, Fiber 3 g, Protein 18.7 g, SaturatedFat 1.3 g, Sodium 655 mg, Sugar 4.1 g

SEAFOOD FRA DIAVOLO



Seafood Fra Diavolo image

Provided by Morgan

Time 1h10m

Number Of Ingredients 16

10 ounces uncooked bucatini
2 tablespoons olive oil, divided
6 ounces sea scallops
6 ounces peeled and deveined extra large shrimp
Kosher salt and black pepper, to taste
2 large shallots, finely chopped
5 garlic cloves, minced
1/2 teaspoon crushed red pepper, plus more to taste
1/2 teaspoon dried oregano
1 28 ounce can Hunt's whole peeled plum tomatoes, crushed by hand
1 cup dry white wine
12 littleneck clams
6 ounces lump cooked crab meat
2 tablespoons pepperoncini peppers from the jar, minced, plus 1 tablespoon brine from jar
2 tablespoons chopped parsley leaves, plus more to garnish
2 tablespoon thinly sliced basil, plus more to garnish

Steps:

  • Cook the pasta according to the package directions. Drain and set aside.
  • Meanwhile, heat a tablespoon of the oil in a large, high-walled pan over medium high heat. Season the scallops and shrimp with salt and pepper. Add the scallops and shrimp to the pan, in batches if necessary, and cook until just cooked through, about 2 minutes per side. Transfer the scallops and shrimp from the pan to a large bowl. Tent with foil to keep warm.
  • Add the remaining oil to the pan and stir in the shallots, garlic, crushed red pepper, and oregano. Cook on medium-high until fragrant and softened, about 1 minute. Add the hand-crushed tomatoes and bring to a boil. Cook for 5 minutes. Pour in the wine and cook for an additional 5 minutes.
  • Add the clams to the pan and cover. Reduce the heat to medium and cook for about 8 minutes, or until the clams fully open. If any of the clams don't open, discard them. Stir in the crab meat, pepperoncini peppers and brine, and the cooked shrimp and scallop mixture. Stir in parsley and basil. Adjust seasonings to taste.
  • Toss the bucatini in the Fra Diavolo sauce. Garnish with additional parsley and basil and serve warm.

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

FIREHOUSE FRA-DIAVILO



Firehouse Fra-Diavilo image

Provided by Food Network

Categories     main-dish

Time 3h25m

Yield 4 to 6 servings

Number Of Ingredients 27

2/3 cup olive oil, plus 1/3 cup
4 whole cloves garlic, peeled
1 large yellow onion
1 pound beef shank
2 1/2 pounds bone-in pork chops
Three 28-ounce cans tomatoes
3 tablespoons hot red pepper sauce, plus 2 tablespoons, plus 1/2 tablespoon
Two 6-ounce cans tomato paste
1 teaspoon black pepper
2 1/2 tablespoons kosher salt
1/2 tablespoon dried sweet basil
1 tablespoon garlic powder
1 tablespoon onion powder
1 1/2 tablespoons dried parsley flakes
1/2 tablespoons sugar
1 1/4 cups freshly grated Pecorino Romano
One 12-ounce can lager beer (Budweiser recommended)
3 ribs celery, coarsely chopped
1 large yellow onion, coarsely chopped
Four 1 1/4-pound lobsters
24 Littleneck clams, scrubbed
1 1/2 cups heavy cream
24 mussels, beards removed and scrubbed
32 raw large shrimp, peeled and deveined
One 1-pound box linguini
4 teaspoons freshly chopped parsley
1 loaf crusty Italian bread

Steps:

  • In a cold 8-quart stockpot, put 2/3 cup of olive oil, garlic cloves, whole onion, beef shank, and pork chops. Turn heat to medium and cook for 5 minutes. Turn meat over and cook for 5 more minutes. Puree the tomatoes in the blender, and add them to the stockpot. Add 2 tablespoons hot sauce, tomato paste, all dry ingredients and 3/4 cup of cheese to the stockpot. Cover pot and simmer for 2 hours, stirring every 15 minutes.
  • Fill a 16-quart stockpot halfway with water and add 3 tablespoons of the hot sauce, beer, celery, and coarsely chopped onion. Bring to a boil. Add the lobsters and boil for 10 minutes. Remove the lobsters from the water and let cool. Remove the lobster meat and refrigerate in a covered bowl. Reserve and refrigerate the lobster bodies to be used as garnish.
  • Put 1/3 cup olive oil in a frying pan and turn heat to medium. Put in the clams and cover. Cook for about 7 minutes, or until they open. Add 4 cups of the tomato sauce from the stockpot, remaining 1/2 tablespoon hot sauce, heavy cream, and mussels. Simmer for 5 minutes. Add shrimp and lobster and simmer for 5 more minutes.
  • Cook linguini according to the directions on the box, and then add it to the contents of the frying pan. Mix all ingredients together and divide evenly onto 4 plates, garnishing each plate with a lobster body and 1 teaspoon fresh parsley (or, serve family style in a large bowl). Add extra sauce and cheese to taste. Serve with crusty Italian bread.

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.

SEAFOOD FRA-DIABLO



Seafood Fra-Diablo image

A wonderful Medley of seafood in a spicy red sauce that is Elegant enough for company or fast enough for a quick weekday meal. Either way it will impress your company or your family and takes 30 minutes from preparation to table.

Provided by ridergirl

Categories     < 30 Mins

Time 30m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 12

28 ounces Italian-style diced tomatoes (I use hunts, basil, garlic and oregano italian style diced tomatoes)
1 (24 ounce) jar jar of gia russo hot sicilian pasta sauce
2 teaspoons of minced garlic
1/4 cup red wine (I use Merlot )
2 teaspoons italian seasoning
1/8 teaspoon crushed red pepper flakes (optional)
1 lb fresh cleaned mussels (frozen is ok)
16 littleneck clams, cleaned
1 lb large fresh cleaned raw shrimp (frozen thawed ok)
1 lb cooked linguine or 1 lb fettuccine pasta
1/4 cup fresh shredded parmesan cheese (optional)
1/4 lb fresh sliced squid (optional)

Steps:

  • In a large high sided skillet over medium high heat, add tomato sauce, diced tomatoes, wine, garlic, Italian seasoning and crushed red pepper.
  • heat until just starting to bubble, add mussels and clams, cook until they start to open.
  • Lower temperature to medium and add shrimp and squid, cook 4-5 minutes until shrimp and squid cook,be careful not to over cook shrimp and squid to avoid them becoming chewy and not tender.
  • serve over pasta and garnish with cheese or parsley and enjoy.

Nutrition Facts : Calories 623.7, Fat 10.8, SaturatedFat 2.3, Cholesterol 196.3, Sodium 2129.3, Carbohydrate 77.6, Fiber 9.1, Sugar 22.5, Protein 49.2

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