Shrimp Monkfish Over Linguine Fra Diablo Style Recipes

SHRIMP FRA DIABLO

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir shallot and garlic in hot oil until tender, about 5 minutes. Add red pepper flakes; cook and stir to release flavor, about 1 minute. Stir fire-roasted tomatoes and tomato paste into the shallot mixture. Thin the sauce by stirring white wine into the mixture; cook and stir until sauce becomes thick and bubbly, 4 to 5 minutes.
• Reduce heat to medium-low. Add shrimp to the tomato mixture; cook and stir until shrimp are pink and cooked through, about 5 minutes. Season with parsley, basil, and black pepper.

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.

SHRIMP AND LINGUINE FRA DIAVOLO

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.

CHEF JOHN'S SHRIMP FRA DIAVOLO

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.

SHRIMP DIABLO

Steps:

• Combine shrimp with ½ teaspoon salt, pepper, and red pepper flakes.
• Heat a large skillet over medium-low heat, add 2 tablespoons olive oil.
• Add garlic, jalapeno, yellow onion, oregano, and thyme. Stir and cook until onions are tender and garlic is fragrant but not browned, 2 minutes.
• Add the shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.
• Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean bowl.
• Add bell peppers and saute for 1 minute
• Turn heat up to medium-high, add in tequila, vegetable stock, diced tomatoes, tomato juice, and ¼ teaspoon salt. Bring to a simmer and allow tomato mixture to reduce until slightly thickened and most of the liquid has evaporated about 8 to 10 minutes.
• Turn heat down to low and add in the cooked shrimp. Stir and cook until shrimp is warmed through, 1 to 2 minutes.
• Garnish shrimp diablo with parsley.

SHRIMP & SCALLOP FRA DIAVALO

Steps:

• Bring 4 quarts salted water to rolling boil, covered, in large stockpot. You will add your pasta to the water during the 8 minute simmer of the sauce (see below.).
• While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and 1 teaspoon salt in medium bowl. Add seafood to skillet and quickly toss for about 30 seconds. It will not be finished cooking, but you will finish it later. Remove from heat and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave a flame over skillet until cognac ignites; shake skillet until flames subside, transfer seafood to medium bowl, and set aside.
• Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 2 tablespoons olive oil and 5 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 1 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved seafood and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until seafood has heated through, about 1 minute longer. Off heat, stir in butter until melted.
• Meanwhile, while sauce simmers, add pasta to the boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty stockpot; add about 1/2 cup sauce (without seafood) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and seafood, and serve immediately with freshly grated Parmesan and a nice, crusty bread to soak up the sauce!

SHRIMP & MONKFISH OVER LINGUINE FRA DIABLO STYLE

Steps:

• In large sauce pan over medium heat add oil and garlic.
• When garlic starts to sizzle add crushed tomatoes.
• Season with red pepper.
• Bring to a boil.
• Add basil and oregano. Lower heat and simmer 30-60 minutes covered. Stir occasionally.
• Bring a large pot of water to a boil.
• Add pasta.
• Cook 8-10 minutes stirring from time to time.
• Drain.
• In a large skillet heat remaining oil over high heat.
• Add shrimp and monkfish.
• Cook about 2 minutes, stirring frequently, until shrimp turn pink and fish is white.
• Add shrimp and fish to tomato sauce mixture.
• Cook about 5 minutes or until sauce begins to bubble.
• Serve over pasta.
• Garnish with parsley and cheese, if desired.
• Serves 5.