Grilled Seafood Pasta Fra Diavolo Recipe 455

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GRILLED SEAFOOD PASTA FRA DIAVOLO



Grilled Seafood Pasta Fra Diavolo image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 cup olive oil
1 tablespoon red chili flakes
1 pound Campari tomatoes, halved
1 Anaheim chile pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails
1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup freshly grated Parmesan
2 tablespoons freshly chopped parsley
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper

Steps:

  • For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
  • For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
  • For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
  • While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
  • Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
  • Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
  • Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

THE REALTOR'S SEAFOOD FRA DIAVOLO



The Realtor's Seafood Fra Diavolo image

Here's the spicy, tangy, classic Italian seafood dish done my way. You can make it as hot as you like by increasing the red pepper flakes or adding hot sauce. You can use any pasta you like for this. I use thin spaghetti. If your family are big eaters like us, this will only serve 4 people. If they are normal eaters, it will serve up to 8 people.

Provided by Realtor by day

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced green pepper
2 tablespoons minced garlic (add more if you want)
2 (14 1/2 ounce) cans diced tomatoes (I like the roasted garlic and onion ones)
1 (15 ounce) can tomato sauce
1/2 cup dry red wine
2 teaspoons dried basil leaves
1/2 teaspoon dried red pepper flakes
1 lb thin spaghetti
1 lb large shrimp, cleaned
1 lb lump crabmeat, picked over

Steps:

  • In a large skillet over medium heat, heat oil, add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally unitl starting to soften. Add tomatoes with their juice, tomato sauce, wine, basil, and red pepper flakes. Meanwhile, cook the pasta according to package directions. Never add oil to the water or the sauce won't stick to the pasta later.
  • When the pasta is just about done, add the shrimp to the sauce mixture and cook about 3-4 minutes until just oink.
  • Drain pasta and spoon sauce over pasta. Sprinkle the crabmeat over top being careful not to break up the lumps.
  • NOTE- you can use the crabmeat or switch it out and substitute scallops, clams, oysters, calamari or any combination of seafood you like best. Our favorites are crabmeat and/or scallops with the shrimp.

SEAFOOD LINGUINE FRA DIAVOLO



Seafood Linguine Fra Diavolo image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 24

6 tablespoons extra-virgin olive oil, divided
2 sliced red jalapenos
3/4 pound medium shrimp, peeled and deveined
1 tablespoon Essence, divided, recipe follows
1 cup small diced onion
2 tablespoons minced garlic
2 1/2 teaspoons crushed red pepper flakes, or to taste
2 cups canned tomato sauce
2 tablespoons, plus 1 1/4 teaspoons salt, divided
1 pound linguine
2 tablespoons tomato paste
12 littleneck clams, scrubbed
1/2 pound mussels, scrubbed and de-bearded
1/2 pound calamari, bodies diced into rings, with the tentacles
2 tablespoons chopped fresh parsley leaves
1/2 cup grated Parmesan, optional
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Bring a large 1-gallon pot of water to a boil, add 2 tablespoons of the salt to the pot and place the pasta in it. Cook, stirring occasionally, until al dente, about 10 minutes. Drain and then transfer pasta to a large bowl and drizzle with 1 tablespoon of the olive oil. Toss to coat the pasta well, then set aside.
  • As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the remaining olive oil. Once hot add the red jalapenos. Season the shrimp with 2 teaspoons of the Essence, add the shrimp to the pan and cook for 1 minute. Turn the shrimp over and cook another minute. Remove the shrimp from the pan and set aside as you prepare the sauce.
  • Place the onions in the pan and cook until wilted, about 3 to 4 minutes. Add the garlic 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 briefly, then add the clams to the pan. Cover the pan and cook the clams for 1 minute, remove the lid, add the mussels to the pan and replace the cover. Cook the mussels for 2 minutes, remove the lid and season the calamari with the remaining 1 teaspoon of Essence before adding them to the pan along with the seared shrimp and the pasta. Continue to cook the pasta, tossing to blend the pasta with the sauce, and season with the remaining 1 1/4 teaspoons of the salt, about 2 minutes. Garnish the pasta with the chopped parsley and cheese and serve.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

GRILLED SEAFOOD PASTA FRA DIAVOLO RECIPE - (4.5/5)



Grilled Seafood Pasta Fra Diavolo Recipe - (4.5/5) image

Provided by á-4084

Number Of Ingredients 18

1/2 cup olive oil
1 tablespoon red chili flakes
1 pound Campari tomatoes, halved
1 Anaheim chile pepper, halved and seeded
1/4 teaspoon kosher salt
2 lobster tails
1 pound linguini
8 ounces large shrimp, shelled and deveined
Kosher salt
2 shallots, finely chopped
1 clove garlic, finely chopped
1/2 cup white wine
8 ounces clams, scrubbed
3/4 cup Parmesan, freshly grated
2 tablespoons parsley, freshly chopped
1 tablespoon unsalted butter
Zest of 2 lemons
Freshly ground black pepper

Steps:

  • CHILI OIL: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180°F, about 5 minutes. Strain the oil into a heatproof container. SPICY TOMATO SAUCE: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes. PASTA: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water. While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat. Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp. Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes. Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

7 FISHES FRA DIAVOLO PASTA



7 Fishes Fra Diavolo Pasta image

Nothing says Christmas Eve to me like the Feast of the Seven Fishes. This Italian-American tradition is something I look forward to every year because it means that all of my family gathers around one table to crack shellfish, drink wine and laugh until Santa comes to town. My Nonna Marianna would spend days preparing for this meal, all the while teaching me to make her shellfish pasta, olive salads with calamari, stuffed squid, fried fish, and baccala folded into creamy risotto. While all of these dishes are incredible, I wanted to create a scaled-down version of this meal that still honors the Seven Fishes tradition. My family loves to spice it up, hence the inclusion of crushed red pepper to make this fra diavolo in style. Feel free to mix up the seafood to your family's favorites!

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 19

3 tablespoons extra-virgin olive oil
1/2 cup panko
Kosher salt and freshly ground black pepper
1 lemon, zested and halved
1/2 bunch flat-leaf parsley, chopped (about 1/4 cup)
1 shallot, thinly sliced
5 cloves garlic, minced
1 tablespoon crushed red pepper
2 teaspoons anchovy paste
1 1/4 cups dry white wine
1 dozen littleneck clams, scrubbed clean
1/2 pound mussels (about 8), beards removed
One 28-ounce can tomato puree
1 tablespoon dried oregano
1 pound long pasta (I like fettucine or linguine)
1 pound center-cut halibut, skin removed, cut into 4 equal pieces
6 diver scallops (about 1/2 pound), tough side muscle removed
6 jumbo shrimp, peeled and deveined (about 1/2 pound)
1 cup calamari rings (7 ounces)

Steps:

  • Place a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and heat until fragrant. Pour in the panko and shake into an even layer. Sprinkle in the lemon zest and 1/4 teaspoon each salt and black pepper. Cook, stirring occasionally, until toasted and golden brown, 4 to 5 minutes. Scrape the breadcrumbs into a bowl. Stir in the parsley and set aside for plating. Reserve the skillet.
  • While the breadcrumbs are cooking, place a large saucepan over medium heat. Add 1 tablespoon of the remaining olive oil and heat until fragrant. Add the shallot and cook, stirring often, until softened, about 2 minutes. Add in the garlic and crushed red pepper. Cook, stirring, just until fragrant, about 30 seconds. Stir in the anchovy paste and fry, stirring, for 1 minute more. Increase the heat to medium high. Add 1 cup of the white wine and cook, scraping the bottom of the pan with a wooden spoon. Add the clams, cover and steam for 2 minutes. Add the mussels, cover again and steam just until the shellfish open, 2 to 3 minutes. Remove the cooked shellfish to a medium bowl with a slotted spoon and set aside for plating. Reduce the heat to medium and add the tomato puree to the pan. Use the remaining 1/4 cup white wine to swish around any tomato puree clinging to the can (just like Nonna would). Add it to the sauce, along with the dried oregano. Simmer, stirring occasionally, until fragrant and slightly thickened, about 10 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package instructions for al dente.
  • While the pasta cooks, sprinkle salt and black pepper on all sides of the scallops, shrimp and halibut. Place the reserved skillet over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut and scallops, spacing them apart (so they sear, rather than steam). Cook, without disturbing, until deeply golden brown, about 3 minutes. Flip the scallops and cook the other side for 1 minute. Remove to a plate and set aside. Flip the halibut and cook until seared on both sides, 3 to 4 minutes. Add the shrimp to the skillet, spacing them around the halibut, and cook until the shrimp are opaque and lightly seared, about 2 minutes per side. Remove the skillet from the heat and squeeze the lemon juice over the shrimp and halibut. Remove to the plate and set aside.
  • To finish the sauce, add the calamari and simmer for 1 minute over medium heat. Lift the pasta with tongs from the boiling water into the sauce. Toss until evenly coated. Add the cooked shellfish and any liquid that collected in the bowl. Toss to thoroughly combine.
  • To serve, plate the pasta first. Sprinkle generously with the breadcrumbs. Top with the seared scallops, shrimp and halibut. Serve immediately.

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