Fra Diavolo Shrimp Sautéed Asparagus 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 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.

SHRIMP FRA DIAVOLO

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.

GIA SHRIMP FRA DIAVOLO

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.

SHRIMP FRA DIAVOLO

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.

SPINACH AND SHRIMP FRA DIAVOLO

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.

SHRIMP FRA DIAVOLO

Steps:

• Pour 1/4 cup of the olive oil and the garlic into a large skillet over medium-high heat. Once the garlic begins to sizzle, add half of the shrimp and the thyme sprigs. Season shrimp with 1/2 teaspoon salt, and toss just until the shrimp are seared (but not fully cooked), a minute or two. Remove the shrimp to a plate with tongs, and repeat with the remaining shrimp and another 1/2 teaspoon salt.
• Once all of the shrimp have been seared and removed, add the celery to skillet and cook until wilted, about 2 to 3 minutes. Add the peperoncino, letting it toast for a minute, then pour in the tomatoes. Slosh out the can with 1 cup hot water, add that to the skillet, and stir. Season with the remaining 1/2 teaspoon salt. Bring the sauce to a simmer, and cook until the celery is tender and the sauce has thickened, about 15 minutes. Stir in the capers, return to a boil, and return the shrimp. Simmer until the shrimp are just cooked through, about 2 to 3 minutes. Stir in the parsley, and drizzle with the remaining 2 tablespoons olive oil. Serve immediately, over rice or polenta.

SHRIMP FRA DIAVOLO

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.